Sin sul lo

Sin sul lo

Banquet firepot

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

In Korea, this version of the famous steamboat is served on special occasions. All the food is arranged in the pot before it is brought to the table to finish cooking. It is also sometimes served in individual pots with coals in the central chimney to keep the broth simmering throughout the meal.

Ingredients

Quantity Ingredient
500g fillet steak
2 onions, sliced
250g skinless, boneless firm white fish fillets, sliced
250g calves’ livers, sliced
3 eggs, separated
plain flour
vegetable oil, for frying
4 spring onions
1 carrot
70g walnuts
80g pine nuts
1.5-2 litres Yook soo, boiling
Cho kanjang

Method

  1. Partially freeze the beef, then cut into paper-thin slices. Put the beef and onions into sin sul lo pot (steamboat) or individual pots.
  2. Season the fish and liver with salt and freshly ground black pepper. Beat the yolk of 1 egg and dip slices of liver in it, then turn to coat in the flour. Lightly beat 1 egg white and dip the fish slices in it, then turn to coat in the flour.
  3. Heat just enough vegetable oil to cover the base of a frying pan over high heat. Quickly sauté the fish and liver separately until just cooked. Put these in the pot on top of the beef and onion.
  4. Separately beat the remaining egg yolk and egg whites and cook in a frying pan to make two separate omelettes. Cut each omelette into strips just long enough to fit across the moat of the firepot. Cut the spring onions into similar lengths. Slice the carrot thinly and cut into strips of the same size. Arrange these over the beef, fish and liver, then garnish with the walnuts and pine nuts. The recipe may be prepared up to this point, covered and refrigerated until ready to serve.
  5. At serving time, carefully ladle the boiling stock into the moat without disturbing the arrangement of food. Replace the cover on the pot and use tongs to place the glowing coals into the chimney. Bring to the table and allow the broth to simmer for a few minutes and heat the contents of the pot thoroughly.
  6. Remove the cover and let guests help themselves from the pot with chopsticks. They dip the food in individual bowls of sesame seed sauce before eating. Boiled rice is served with this meal and at the end the stock is served as soup.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again