8 oz beef or calves liver
8 oz prepared tripe
4 oz lean beef rump or fillet
4 oz lean ground beef or pork
1 salt and black pepper
1 egg
1 light soy sauce
1 small carrot
6 dried chinese black mushrooms, soa, ked
8 cup rich beef broth
3 oz can bamboo shoots, drained
18 canned gingko nuts, drained
2 tbsp pine nuts, optional
1 fresh red chili, shredded
3 green onions, shredded
VINEGAR SOY DIPPING SAUCE
3/4 cup light soy sauce
1/4 cup white vinegar
1/4 cup white sesame seeds, toasted and gr, ound
2 tsp finely chopped green onions
Directions
This cook-at-the-table one-pot dish is served with a
biting vinegar soy sauce dip. The meat and vegetables
are eaten first; then the stock, well flavored by the
ingredients and pepped up with chili, is served as a
soup with a sprinkling of diced onions.
Very thinly slice the liver, sprinkle with salt and
pepper and fry lightly in a little vegetable oil with
a few drops of sesame oil until colored and sealed on
the surface. Set aside.
Boil the tripe for 8 minutes in lightly salted water;
drain and cut into narrow strips.
Cut the beef into thin slices. Pound with a meat
mallet or the side of a cleaver and cut into small
squares.
Mix the ground meat with the egg, adding salt, pepper
and a few drops each of sesame oil and soy sauce.
Form small meatballs with wet hands. Fry in a
half-and-half mixture of sesame and vegetable oils
until lightly browned.
Peel and slice the carrot. Drain the mushrooms and
remove the stems. Bring the stock to the boil in a
suitable vessel in the center of the table. Add the
meat, vegetables and nuts and simmer gently for about
15 minutes. Spoon straight from the pot into small
bowls with the vinegar soy dip.
When the meat and vegetables have been eaten, add the
finely shredded chili and green onions to the
remaining stock and serve in soup bowls.
Vinegar Soy Dipping Sauce: Mix all ingredients. The
sauce keeps for several days in the refrigerator
without the green onions, one day with the green
onions added.
From Asia The Beautiful Cookbook. Typed by Syd Bigger.
Servings: 6 servings
Korean Hot Pot - Shin Sul Ro * Recipe brought to you by Recipe Ideas
Categories: Korean
The History of Recipes
Academics have tracked the existance of recipes way back into the far past, in fact as far as pharonic Egypt, and maybe further still. Having said that, in the main part, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians are some tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, we find some recipe books dating from the 1300s ; a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are not about the spicy food that is popular today, but instead recipes for the types of meals on the menus of the nobility of that time. For the centuries that followed, the families of Europe competed with each other to offer the most exotic banquets, and as a consequence, chefs and their recipe collections became highly prized. Even so, it was during the nineteenth century that cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. The introduction of the TV gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Korean Hot Pot Shin Sul Ro _ recipe.
