KOREAN HOT POT (SIN-SU-LO)
This recipe comes to me via one of my students and his mother. Since I was shown in person, my notes were poor so I used a recipe from a Korean church bulletin along with their instructions. This is really easy and yummy. Enjoy!
Provided by Happy Harry 2
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place the following in bowl or freeze bag: ginger root,1 clove garlic, 1 tbsp oil, 2 tbsp soy, and 1 tbsp sesame seeds. Add chicken and marinate two to four hrs in cool spot.
- Combine beef, egg, 1 clove garlic, 2 tbsp each of soy, oil, and sesame seed.
- Form into walnut sized balls with a piece of walnut meat in the middle. Roll balls in cornstarch and then in the egg.
- Brown lightly in 1 tbsp oil, remove from pan and set aside.
- Heat pan to medium high, add 1/2 tbsp oil and saute snow peas 2-3 minutes; add mushrooms and continue with saute until mushrooms release their liquid. Remove from pan and set aside.
- Add chicken and saute. Discard marinate.
- Blanch spinach in boiling water until just limp. Drain.
- Arrange meat and vegetables in Dutch oven or chafing dish.
- Add broth carefully and simmer to keep warm. Top with egg and green onion.
- Place rice in individual bowls. Serve mixture over over rice. End this meal with eating broth with or without rice.
Nutrition Facts : Calories 973.4, Fat 28.3, SaturatedFat 6.2, Cholesterol 166.5, Sodium 839.8, Carbohydrate 137.3, Fiber 7.7, Sugar 1.8, Protein 40.1
KOREAN HOT POT
Provided by Molly O'Neill
Categories lunch, weekday, soups and stews, main course
Time 3h45m
Yield 6 servings
Number Of Ingredients 25
Steps:
- To make the soup, place the broth, mushrooms and ginger in a large pot and simmer for 30 minutes. Strain. Stir in soy.
- At least 1 day ahead, toss the cabbage with the salt in a large bowl and let stand at room temperature for 3 hours. Rinse and firmly press out the liquid. Combine the ginger, garlic, 4 minced scallions, red chilies, fish sauce, water and soy and toss with the cabbage until well coated. Place in a tightly sealed container and refrigerate up to 5 days.
- For the cucumber salad, combine 1 scallion, jalapenos, vinegar, sesame oil, 1/4 teaspoon of salt and sesame seeds in a bowl, add the cucumbers and toss well. Set aside.
- Toss the rice with the chives. Place the kimchi, the cucumber salad, the rice, the scallions and the radish in separate bowls. Arrange the carpaccio on a plate. Ladle the soup into bowls. Serve, passing the condiments separately.
SINSEOLLO - A DISH FROM THE KOREAN ROYAL COURTS!
This is another recipe from a former Korean restauant owner, which I came across whilst searching the 'net (check out their chicken wing recipe too!) "Sinseollo means Pot or Food of the Mountain Gods. Traditional Sinseollo is prepared in a special cooking pot that combines a stove and pot in one. The pot looks something like a bundt pan with a stand, but the hole in the center has a bottom and hot coals or stones are placed in the hole to heat the dish. Later variations were adapted for gas burners or sterno like containers. This recipe is just one version, many other ingredients may be used with or instead of the ones in this version." Please don't be put of by all the different cooking stages - it really is worth it!
Provided by Um Safia
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Main part:.
- Sprinkle beef and sliced cod very lightly with salt and pepper. Cut Pyogo mushroom and carrot into 1/8 by 1 1/2 inch strips. Remove leaves from parsley and cut into 1 1/2 inch lengths. Cut onion in half from top to bottom.
- Make Meat Balls:.
- Combine chopped beef, flour, egg, salt and pepper and mix well.Divide the mix into 16 pieces and shape each piece into a ball. Place in a well oiled pan and fry until well browned.
- Onion - Thin slice 1/2 onion and quickly brown in a hot lightly oiled pan.
- Beef - Thinly slice 4 ounces of beef, then cut each slice into strips about 1/8 inch thick by 1 1/12 inch long. Place beef hot lightly oiled pan and quickly fry until just browned.
- Cod - Beat egg. Thinly slice the cod then dredge each slice through flour, dip in egg, and quickly fry in a hot lightly oiled pan until golden brown.
- Eggs- Separate yolks from whites. Whisk yolks together then pour into a hot lightly oiled pan, tipping the pan to spread the yolk, and cook until lightly browned on both sides. Cut into roughly 1/8 wide strips, then cut the strips into 1 1/2 inch lengths. Repeat with egg whites.
- Leeks - Cut in half from bottom to top, then cut into 1 1/2 inch lengths.
- To prepare Broth:.
- Thinly slice the beef. Thinly slice the onion half from top to bottom. Thinly slice garlic from top to bottom. Add sliced beef, garlic, and onion to the beef broth in a pot.
- Bring to a slow boil over high heat, reduce heat to medium and cook for ten minutes. Remove beef from the stock.
- Finally, In a large round pot arrange the cod, leeks, mushroom, egg white strips, parsley, carrot, onion, beef strips, egg yolk strips, and boiled beef slices lengthwise from the outside of the pot to the center, each ingredient slightly overlapping the other. Scatter Ginkgo and meatballs over the top. Gently pour the stock into the pot and bring to a slow boil over medium heat without stirring.
- Remove from heat and serve hot with rice and ban chan.
Nutrition Facts : Calories 890.7, Fat 70, SaturatedFat 28.1, Cholesterol 422.5, Sodium 664.6, Carbohydrate 35.4, Fiber 5, Sugar 8.8, Protein 30.7
KOREAN FIRE POT SIN SULLO
Advance preparation is required for this dish, with final assembly at the table. A fire pot is used, although a chafing dish or deep electric skillet are possibilities.
Provided by Olha7397
Categories Korean
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 33
Steps:
- Egg Mixture: Beat together the eggs and water; mix in the ham. Heat a little of the oil in a 7 inch skillet and pour in enough of the egg mixture to thinly coat the bottom. Cook until delicately browned on both sides, then turn out, roll up, and cut into thin strips. Set them aside. Continue make the remaining egg mixture.
- Meat Balls: Mix together the meat, soy sauce, garlic, green onions, sesame seeds, pepper, and 2 tablespoons of the oil. Shape into 1/2 inch balls; roll in the cornstarch, then dip in the eggs. Heat the remaining oil in a skillet and fry the meat balls until brown, shaking the pan frequently. Drain and reserve.
- Pork Strips:Have the pork cut very thin, and pound it even thinner. Cut the pork into matchlike strips. Mix together the cornstarch, salt, and pepper; toss the meat in the mixture, then dip in the egg. Heat the oil in a skillet, and cook the pork in it until browned and cooked through, about 5 minutes. Drain and reserve.
- Beef: Have the meat cut into paper thin slices, then into matchlike strips. Mix the remaining ingredients together, and marinate the meat in the mixture for 30 minutes.
- Vegetables:Wash the mushrooms, cover with water, and let soak 10 minutes. Drain and cut into slivers. Peel and thinly slice the onions. Cut the bamboo shoots into strips. Wash and remove the stems of the watercress. Cut the carrots into strips. Blanch the walnuts. Bring the broth to a boil.
- TO ASSEMBLE: Heat the selected utensil. Spread the marinated beef on the bottom of the dish, greasing it lightly. Make layers of the various ingredients (except the beef broth). When the ingredients begin to sizzle, quickly add the beef broth, and cook for 10 minutes from the time the broth is added. Supply each person with chopsticks or a long fork. Each person helps himself. Serves 6-8.
- The Classic Cuisines.
Nutrition Facts : Calories 976.3, Fat 72.9, SaturatedFat 16.5, Cholesterol 355.6, Sodium 1623.2, Carbohydrate 34.7, Fiber 7.7, Sugar 7.4, Protein 51
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