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Shin Sul Ro (Korean Hotpot) More Recipes Like This

Ingredients: Metric Units
8 oz liver
salt and black pepper
2 Tbsp. vegetable oil
dash sesame oil
8 oz. prepared tripe
4 oz. lean beef rump or fillet
4 oz. lean ground beef or pork
1 egg
light soy sauce
1 small carrot
8 c. rich beef stock
2 Tbsp. pine nuts
6 dried Chinese black mushrooms, soaked
3 oz. canned bamboo shoots, drained
12-18 canned gingko nuts, drained
1 fresh red chili, shredded
2-3 green onions, shredded or diced
3/4 c. light soy sauce
1/4 c. white vinegar
1/4 c. white sesame seeds, toasted and ground
2 tsp. finely chopped green onions
Slice liver, sprinkle with salt and pepper, fry lightly in vegetable oil with a few drops of sesame oil.

Boil tripe for 8 minutes in lightly salted water, drain, cut into narrow strips.

Cut beef into thin slices. Pound beef with a meat mallet to tenderize, then cut into small squares.

Combine ground meat with egg, adding salt, pepper, and a few drops of sesame oil, soy sauce. Form ground meat mixture into small meatballs.

Fry meatballs in half vegetable oil, half sesame oil until lightly browned.

Slice carrot, drain soaked mushrooms, discarding stems.

Bring stock to a boil. Add meat, vegetables, pine nuts, simmer 15 minutes.

When meat and vegetables are done, add the chili and green onions to remaining stock.

Serve in small bowls.
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Contributed on: and modified on Monday June 5th, 2006