Sin Sul Lo Recipes

BEEF PATTIES FOR SIN-SUL-LO

Steps:

• Put the meat on a flat surface and press down into a circle about 5 inches in diameter.
• Sprinkle the meat with the remaining ingredients. Fold the meat over itself several times to blend. Chop the mixture with a knife for about 1 minute.
• Shape the meat into 16 to 20 equal portions. Shape the portions into small flat patties or rectangles, each of approximately the same dimensions.

SIN-SUL-LO

Steps:

• Put the mushrooms in a mixing bowl, and add warm water to cover. Let stand at least 30 minutes or until softened.
• Cut the fish fillets on the diagonal into 16 to 20 small rectangles or squares measuring about 1 1/2 inches to a side. Sprinkle pieces with salt.
• Dip pieces in flour; shake off excess. Drop pieces into the beaten egg.
• Brush a Teflon skillet with a little oil, and add the fish pieces in one layer, cooking until the bottom of the egg-coated fish is set. Cook the pieces, turning occasionally, for about 2 minutes without browning. Transfer the pieces to a platter. Cut each piece in half.
• Dip the beef patties into flour and then into the beaten egg.
• Brush the Teflon skillet with a little more oil and, as the egg-coated beef patties are made, add them to the hot skillet. Cook about 1 minute and turn; cook about 1 minute on the second side.Transfer to a plate. Continue until all patties are cooked.
• Line up the scallions into a neat, uniform bundle. Using a sharp knife, cut off the white ends, setting these aside for another use. Cut off the tips of the green parts to make center sections 6 to 7 inches long.
• Coat the scallion sections liberally with flour. Dredge them in the remaining egg. Gather them 4 at a time into neat compact bundles. Heat a little oil in the Teflon skillet, and add as many bundles as the skillet will hold without letting the bundles touch.Cook about 30 seconds on one side until the egg on the bottom sets. Turn and continue cooking, turning once or twice, for a total of 2 minutes. Transfer the bundles to a flat surface, and cut each bundle crosswise into 1 1/2-inch lengths.
• Squeeze the mushrooms to extract excess liquid. Cut the mushrooms into thin slices, and cut the slices into very thin strips. There should be about 1/2 cup. Set aside.
• Drop the carrot into boiling water, and cook until tender. When cool enough to handle, cut lengthwise into thin slices. Cut each slice into neat rectangles measuring about 1 1/2 inches long. Set aside.
• If the ginkgo nuts are used, cook them in a skillet in a little hot oil about 3 minutes. Let cool, and remove the shells. Set nutmeats aside.
• If the walnut halves are used, drop them into boiling water and remove from the heat. Using a toothpick and the fingers, loosen the skin of each walnut half and remove it. (This is a tedious task.) Set them aside after removing the skin.
• Before serving, bring the beef broth to a boil and add the solids -fish, shrimp, dumplings, beef patties and so on. This might be done in a Mongolian fire pot, the round, cylindrical utensil with a chimney, widely available where Oriental cooking utensils are sold. Heat throughly and serve.

KOREAN FIRE POT SIN SULLO

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.

KOREAN HOT POT (SIN-SU-LO)

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.

BEEF DUMPLINGS

Steps:

• Put the flour into a mixing bowl. Add the salt and peanut oil, and start blending while gradually adding the water. Blend well to make a stiff but pliable dough. If necessary, add a bit more water. Knead well about 5 minutes. Wrap in plastic wrap and refrigerate 30 minutes or longer.
• Combine the ingredients for the filling and blend well.
• To make dumplings, cut the dough in half. Roll it out on a lightly floured surface into a a very thin circle of the largest diameter possible.
• Using a round cutter such as a small biscuit cutter about 1 1/2 inches in diameter, cut out about 24 circles.
• Rub the outer rim of one circle of dough with a little water. Fill the center of the round of dough with about 1/2 teaspoon or less of the filling. Fold the circle of dough over to enclose the filling. Pinch around the edges to seal in the filling.
• Bring together the pointed outer ends of each half circle of dough and seal together with a drop of water, pressing lightly.
• These dumplings are ready to cook although they may be frozen and may be cooked frozen. Drop them into boiling salted water and cook about 2 minutes. Do not overcook. Drain and set aside to use in sin-sul-lo.