Korean Hot Pot - Shin Sul Ro

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Title: Korean Hot Pot - Shin Sul Ro
Yield: 6 Servings
Categories: Korean, Beef, Pork

Ingredients:

8 oz Beef Or Calves Liver
8 oz Prepared Tripe
4 oz Lean Beef Rump Or Fillet
4 oz Lean Ground Beef Or Pork
Salt And Black Pepper
1 Egg
Light Soy Sauce
1 sm Carrot
6 Dried Chinese Black
- Mushrooms, Soaked
8 c Rich Beef Broth
3 oz Can Bamboo Shoots, Drained
18 Canned Gingko Nuts, Drained
2 tb Pine Nuts, Optional
1 Fresh Red Chili, Shredded
3 Green Onions, Shredded


-------------------------VINEGAR SOY DIPPING SAUCE-------------------------
3/4 c Light Soy Sauce
1/4 c White Vinegar
1/4 c White Sesame Seeds, Toasted
- And Ground
2 ts Finely Chopped Green Onions

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini