Korean Fire Pot Sin Sullo Recipes

Steps:

• Egg Mixture: Beat together the eggs and water; mix in the ham. Heat a little of the oil in a 7 inch skillet and pour in enough of the egg mixture to thinly coat the bottom. Cook until delicately browned on both sides, then turn out, roll up, and cut into thin strips. Set them aside. Continue make the remaining egg mixture.
• Meat Balls: Mix together the meat, soy sauce, garlic, green onions, sesame seeds, pepper, and 2 tablespoons of the oil. Shape into 1/2 inch balls; roll in the cornstarch, then dip in the eggs. Heat the remaining oil in a skillet and fry the meat balls until brown, shaking the pan frequently. Drain and reserve.
• Pork Strips:Have the pork cut very thin, and pound it even thinner. Cut the pork into matchlike strips. Mix together the cornstarch, salt, and pepper; toss the meat in the mixture, then dip in the egg. Heat the oil in a skillet, and cook the pork in it until browned and cooked through, about 5 minutes. Drain and reserve.
• Beef: Have the meat cut into paper thin slices, then into matchlike strips. Mix the remaining ingredients together, and marinate the meat in the mixture for 30 minutes.
• Vegetables:Wash the mushrooms, cover with water, and let soak 10 minutes. Drain and cut into slivers. Peel and thinly slice the onions. Cut the bamboo shoots into strips. Wash and remove the stems of the watercress. Cut the carrots into strips. Blanch the walnuts. Bring the broth to a boil.
• TO ASSEMBLE: Heat the selected utensil. Spread the marinated beef on the bottom of the dish, greasing it lightly. Make layers of the various ingredients (except the beef broth). When the ingredients begin to sizzle, quickly add the beef broth, and cook for 10 minutes from the time the broth is added. Supply each person with chopsticks or a long fork. Each person helps himself. Serves 6-8.
• The Classic Cuisines.

Steps:

• Place the following in bowl or freeze bag: ginger root,1 clove garlic, 1 tbsp oil, 2 tbsp soy, and 1 tbsp sesame seeds. Add chicken and marinate two to four hrs in cool spot.
• Combine beef, egg, 1 clove garlic, 2 tbsp each of soy, oil, and sesame seed.
• Form into walnut sized balls with a piece of walnut meat in the middle. Roll balls in cornstarch and then in the egg.
• Brown lightly in 1 tbsp oil, remove from pan and set aside.
• Heat pan to medium high, add 1/2 tbsp oil and saute snow peas 2-3 minutes; add mushrooms and continue with saute until mushrooms release their liquid. Remove from pan and set aside.
• Add chicken and saute. Discard marinate.
• Blanch spinach in boiling water until just limp. Drain.
• Arrange meat and vegetables in Dutch oven or chafing dish.
• Add broth carefully and simmer to keep warm. Top with egg and green onion.
• Place rice in individual bowls. Serve mixture over over rice. End this meal with eating broth with or without rice.

Steps:

• It is easiest if you get thinly sliced pork roast in a Korean market. If you get the whole roast, freeze slightly and slice thinly, about 1/8-1/4 inch thin, score meat lightly. Set aside into mixing bowl.
• Mix rest of ingredients together and pour into bowl with the meat. Using hands knead the meat making sure that the marinade covers each piece completely.
• Set meat aside into refrigerator to marinate for at least 1/2 hour.
• You can grill or broil the meat. I would lay some foil down first and poke holes into the foil. Or you can fry it in a hot pan coated with a little oil.
• Cook meat until lightly browned.
• Serve with plenty of steamed rice and your choice of Asian vegetables.

Steps:

• Heat oil in skillet and brown roast on all sides.
• Add all ingredients, except the carrots and potatoes.
• Bring to a boil in the skillet, cover and simmer on low (200 degrees) for 2 to 2 1/2 hours. Check after 1 hour and add more liquid if needed.
• Add carrots and potatoes, continue simmering for 30 minutes more.
• Remove meat and vegetables. Discard garlic cloves and bay leaves.
• Thicken liquid with cornstarch and cold water to make gravy.

Steps:

• Divide the chicken, shrimp, flank steak, spinach leaves and tofu evenly and decoratively on individual platters for each guest.
• Bring the chicken stock, ginger and green onions to a simmer in a fondue pot.
• Your guests spear and cook their food with fondue forks.
• Try to keep the level of chicken stock at 6 cups by adding more to the fondue pot as needed.
• We also provided chopsticks for eating with.
• Suggested dipping sauces: Chinese hot mustard, sweet and sour sauce, peanut sauce and curry sauce.
• If desired, once all the ingredients have been cooked, add 2 beaten eggs, baby spinach and 4 ounces of cooked Chinese noodles to the hot chicken stock and serve in small soup bowls for a delicious soup.
• End the meal with fortune cookies and green tea ice cream.