Pom (dish) used as an ingredient in preparing "pom". The main stem or corm is most frequently designated as "pomtajer" or "pongtaya" (lit. the tajer/taya for "pom"). The first published description of "pom" comes from the "Encyclopedie van Nederlandsch West-Indië" (1914–1917) which describes the dish as follows: ‘the big tajer, of which the stalk grows above the earth, is grated and treated with the juice of bitter oranges, afterwards with chicken or fish, made into a pie, which dish is known as "pom".’ The basic preparation method is sautéed chicken pieces between two layers of raw, grated "pomtajer", mixed with citrus juice
Jeongol Jeongol Jeongol is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it. It is similar to the category of Korean stews called "jjigae", with the main difference being that "jjigae" are generally made with only a single main ingredient, and named after that ingredient (such as "kimchi jjigae" or "sundubu jjigae"), while "jeongol" usually contain a variety of main ingredients. An additional difference is that "jeongol" (like "gujeolpan") was originally a dish for upper-class Koreans and members of the royal court, while "jjigae" was a simpler dish for