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
It is quite feasible to trace the history of written cooking instructions back into antiquity, certainly as far as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cook books were just very basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to historians is a series of ancient tablets in 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 having made drinkers feel exhilarated. As we move into The time of the romans 25BC a man called Apicius compiled a collection of scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the cooks of his times made use of many different herbs, including some that we all recognise for example thyme, fennel and parsley. Moving our culinary historical trip onwards, there are a couple of interesting recipe books dating from the fourteenth century : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian curry that appears on menues today, but rather descriptions of the types of meals prepared for the rich and powerful of that period. In the 15th century, the Crusaders brought back many spices and herbs from the East, including parsley, basil and rosemary. These new foods and tastes caused a surge in recipe books, some of which still exist in private collections. Over the following few centuries, the wealthy families of the West competed with each other to lay on the most exotic banquets, and as a result the best cooks and their collection of recipes were greatly in demand. However, it wasn`t until the 1800s that cookery and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, cooking books were in high demand, mostly due to increased literacy, people having increased free time and being a little richer. The arrival of TV brought us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Korean Hot Pot Shin Sul Ro _ recipe.
