Sin-Sul-Lo |
| Written by koreanrecipes.co.uk |
Six (6) servings. The sin-sul-lo (image above) is similar to a chafing dish, in that food is cooked in it at the table. It is a metal bowl with a small stem in the center which holds burning charcoal. The sin-sul-lo is made in several sizes and the food is prepared to fit the particular size used.
Cut a piece of beef (1/8 pound) into one thin slice 3 by 5 inches. Combine 1 teaspoon sugar, 1 tablespoons soy sauce, 1/2 clove chopped garlic, pepper, 2 teaspoons prepared sesame seed, 1 teaspoon oil and mix with the meat. Let stand 15 minutes. Fry in a small amount of oil until tender. Cut into pieces 1 inch wide and the length of the sin-sul-lo measured from the center to the outside edge. Chop 1/8 pound of beef very fine and add 2 tablespoons soy sauce, 1 tablespoon prepared sesame seed, 1/2 clove chopped garlic, 1 teaspoon oil, pepper and mix well. Roll the meat into tiny balls 1/4 inch in diameter, enclosing one pine nut in the center of each ball. Roll in flour, then add in slighly beaten egg, and fry in a small amount of oil until done. Cut 1/4 pound beef into thin strips 2 inches long and 1/2 inch wide. Add 3 tablespoons shoyu, 2 teaspoons sugar, 1 teaspoon prepared sesame seed, pepper, 1 clove chopped garlic, 1/2 tablespoons oil and mix well. Put liver in boiling water and boil 3 minutes. Remove any skin and cut into thin pieces 1/2 inch wide and the same length as the sin-sul-lo measured from the center to the outside edge. Sprinkle with salt, roll in flour and slightly beaten egg and fry in a small amount of oil until tender. Remove roots and carefully wash the spinach, being careful not to separate the leaves. Put the bunches of spinach into boiling water and boil 3 minutes. Remove, drain and press out all water. Run a skewer through the root ends of the spinach, placing 6 bunches on each skewer. Press bunches of spinach together, sprinkle with salt, roll in flour and slightly beaten egg and fry in a small amount of oil. Cut in pieces 1/2 inch wide and the length of the sin-sul-lo from the center to the outer edge. Slice mushrooms the same length as the sin-sul-lo and fry slightly in a small amount of oil. Separate the yolk and white of 1 egg. Add a speck of salt and 1/4 teaspoon flour to each and beat slightly with a fork. Cook by circling a small amount of the egg over the bottom of a heated, oiled skillet. When firm, turn and cook slightly on the other side. Cut the egg in pieces 1/2 inch wide and the same length as the pieces of liver. Prepare 1 hard cooked egg by covering it with boiling water and letting it stand 40 minutes in a warm place. Remove the shell and cut three slices crosswise from the center of the egg. Shell and blanch the pistachio nuts. Shell and remove the skin from the pine nuts. Carefully shell the walnuts so that the halves are not broken and blanch. Wash, peel and boil the turnips whole in 1 1/2 cups of boiling salted water. When done, pour off the water and save it. Cut the turnips in pieces 1 1/2 inches long, 1/4 inch wide, 1/4 inch thick. After all the food is prepared, it is arranged in the sin-sul-lo. In the bottom of the sin-sul-lo, place a layer of turnips, then a layer of uncooked beef, spinach, pieces of cooked egg, mushrooms, liver, cooked beef, until the sin-sul-lo is filled. Place the tiny meat balls around the center stem of the sin-sul-lo. Decorate with the three slices of hard-cooked egg, walnuts, pine nuts, pistachio nuts. Add the water in which the turnips were cooked. Place the lid on the sin-sul-lo and fill the center with burning charcoal. Place on the table when ready to serve. |