She Strengthens

Royal Korean Cuisine: Unveiling the Secrets of Sinseollo

In the heart of Korea’s royal courts, a culinary masterpiece was born – Sinseollo, a dish fit for the mountain gods. This traditional recipe has been passed down through generations, showcasing the country’s rich cultural heritage.

The Unique Cooking Pot

Sinseollo is prepared in a special cooking vessel that combines a stove and pot in one. This innovative design allows for even heat distribution, ensuring that each ingredient is cooked to perfection. The pot’s unique shape, resembling a bundt pan with a stand, features a hole in the center where hot coals or stones are placed to heat the dish.

A Recipe Fit for Royalty

This recipe is just one variation of the many adaptations that have been created over time. Feel free to experiment with different ingredients to create your own unique Sinseollo experience.

Yield and Prep Time

• Yield: 4 servings
• Total time: About 1 hour
• Active time: 1 hour

Ingredients

• 1 medium carrot
• 1 bunch Korean parsley
• 1/2 medium onion
• 4 ounces beef
• 4 ounces cod
• 6 leeks
• 4 eggs
• 12 Pyogo (shiitake) mushrooms
• 15 shelled/peeled Ginkgo nuts
• Meatballs: 4 ounces finely chopped beef, 3 tablespoons flour, 1 egg, salt, and pepper
• Cod seasoning: 2 tablespoons flour, 2 eggs, salt, and pepper
• Broth/Soup: 4 ounces beef, 1/2 medium onion, 4 cloves fresh garlic, and 2 cups beef stock

Preparation

Meatballs and Seasoning

Combine chopped beef, flour, egg, salt, and pepper to create meatballs. Divide the mixture into 16 pieces and shape each into a ball. Fry until well browned. For cod seasoning, mix flour, eggs, salt, and pepper.

Vegetable Preparation

Cut Pyogo mushrooms and carrots into 1/8 by 1 1/2 inch strips. Remove parsley leaves and cut into 1 1/2 inch lengths. Cut onions in half from top to bottom.

Protein Preparation

Thinly slice beef and cod. Fry beef until just browned, and cod until golden brown. Whip egg yolks and whites separately, cooking them in a hot pan until lightly browned.

Broth and Assembly

Thinly slice beef, onion, and garlic. Add them to the beef broth and bring to a slow boil. Reduce heat and cook for 10 minutes. Remove beef from the stock. In a large round pot, arrange the cod, leeks, mushrooms, egg white strips, parsley, carrot, onion, beef strips, egg yolk strips, and boiled beef slices lengthwise from the outside to the center. Scatter Ginkgo nuts and meatballs over the top. Pour the stock into the pot and bring to a slow boil without stirring. Serve hot with rice and ban chan.