Sinseollo (Korean Royal Fire Pot)
Korean traditional hot pot featuring thinly sliced beef, white fish, and beef liver as the main ingredients, garnished with pine nuts and walnuts. Cooked at the table and served hot.
Ingredients
Beef (remove fascia, wash, freeze, slice paper-thin)
500 g
Onion (peel, wash, slice into strips)
2
White fish fillet (slice into thin pieces, marinate with pepper and salt)
250 g
Veal liver (slice into thin pieces, marinate with pepper and salt)
250 g
Eggs (1 yolk for batter, the other 2 made into egg crepes and sliced)
3
Flour (for batter)
10 g
Soybean oil (for frying fish and liver slices)
50 g
Green onion (peel, wash, cut into fine strips)
40 g
Carrot
1
Pine nuts (for garnish)
100 g
Walnuts (for garnish)
100 g
Sesame paste
80 g
Beef soup seasoning (homemade: 45 g soy sauce + 16 g sesame oil + 8 g doenjang + 4 g chili oil + garlic paste + salt + 24 g sugar + 4 g minced green onion + 1 g ground sesame + 30 g cooking wine + 30 ml water, stir well)
8 portions
Instructions
1
Make beef soup seasoning
Pour 45 g soy sauce and 16 g sesame oil into a small bowl, then add 8 g doenjang and 4 g chili oil, add garlic paste, salt and 24 g sugar, then add 4 g minced green onion, 1 g ground sesame, 30 g cooking wine, and 30 ml water. Stir well to make one portion of beef soup seasoning. Repeat to make 8 portions in total.
2
Prepare beef and onion
Remove the fascia from the beef, wash it, freeze it, and slice it paper-thin. Peel the onion, wash it, and cut it into strips.
3
Place in the fire pot
Place the beef and onion strips into the fire pot (double or single trough).
4
Marinate fish and liver
Slice the white fish and liver evenly into small thin pieces of the same size, and marinate each separately with pepper and salt.
5
Prepare egg yolk
Take the yolk of 1 egg, beat it well, and set aside.
6
Batter the liver
Coat the liver slices first in the egg yolk and then in flour.
7
Prepare egg white
Place the egg whites in a porcelain bowl, beat them well, and set aside.
8
Batter the fish
Coat the fish slices first in the egg white and then in flour.
9
Pan-fry
Heat soybean oil in a wok to about 40% hot, add the fish and liver slices, briefly pan-fry, then place them on top of the beef and onion in the fire pot.
10
Make egg strips
Take the yolks of the other two eggs and fry them into thin egg crepes, place them on a plate to cool. Make egg-white crepes the same way and cool them as well. Slice both the yolk crepes and the egg-white crepes into strips, cut to a length suitable for the fire pot.
11
Arrange and garnish
Peel and wash the green onion, then cut it into fine strips, also to a length suitable for the fire pot. Arrange these ingredients neatly above and below the beef, fish, and liver slices, garnish with walnuts and pine nuts, cover with the lid once arranged, and keep in the refrigerator.
12
Serving
When serving, first ladle the beef soup seasoning into the fire pot — pour slowly so the arranged ingredients are not scattered. Cover with the lid, use tongs to place burning charcoal into the chimney, bring the fire pot to the table, and let the broth bubble for a few minutes to cook the ingredients through. Remove the lid, use chopsticks to take the food out of the trough, dip it into the sesame paste, and enjoy.
