A Court Dish of Regal Splendor: Sinseollo (Royal Hot Pot)
: Originally consumed only in the royal palace, Sinseollo (royal hotpot) was so lavish that is also became known as Yeolguja0tang, or 'a stew that enchants the mouth.' There are roughly 25 principle luxury ingredients in Sinseollo, including beef, bee liver and tripe, pork, pheasant and chicken meat, abalone, sea cucumber and gray mullet.
The Meal of a Vagabond
: The origins of Sinseollo trace back to the reign of King Yeonsangun in 15th century Joseon. A man talented in poetry and prose and knowledgeable in the nature of yin and yang, who went by the name of Jeong Hui-ryang, cast his own fortune. Aware of his fate and the moment of his own death, he decided one day to renounce the secular world and live the rest of his live in seclusion. After falling on the wrong side of the king and being forced to live in exile, Jeong left to reside deep in the forests, but is said to have wandered the peninsula like a Sinseon (a Tao Immortal), people began to call his brazier Sinseollo.
A Stew that Enchants the Mouth
: As lavish as the ingredients required to make Sinseollo are, preparing the dish is a similarly elaborate task. First, lay out the slices of raw and boiled meat at the bottom of the brazier and spread an evenly-proportioned layer of various Jeon (bite-sized meat or vegetables pan-fried in egg batter) made from fish, beef, pork, *Cheonyeop, Korean parsley (Minari), eggs and mushrooms, Pine nuts, walnuts and ginkgo nuts are sprinkled on top to complete it, and then a broth is poured over the entire preparation and boiled on the spot. In the center of the Sinseollo pan is a round cylindrical compartment, where glowing charcoal is placed to cook the ingredients and keep the food at the proper temperate.
*Cheonyeop: Cheonyeop (omasum) is the third stomach of ruminant animals such as cattle, sheep or deer, which is consumed raw, as fresh slices dipped in sesame oil and salt, or pan-fried in egg batter as Cheonyeopjeon, either separately or as an ingredient for a Jeongol hotpot.
Ingredient & Quantity
3g (1 tsp) clear soy sauce, 6g (1/2 tbsp) salt, 100g beef (top round), 30g soaked sea slug, 10g (2 sheets) brown oak mushrooms, 50g spinal cord, 50g white flesh fish, 20g watercress, 240g (4 ea) egg, 50g (1/2 cup) wheat flour, 65g (5 (tbsp) edible oil, 10g (2 ea) walnut, 8g (4 ea) gingko, 3.5g (1 tsp) pine nuts
30g tripe - 4g (1 tsp) salt, 21g (3 tbsp) wheat flour, 30g liver, 100g (1.2 cups) milk
30g carrot - 400g (2 cups) water, 4g (1tsp) salt
broth: 200g beef (brisket, shank), 100g radish, 1.6kg (8 cups) water
(1) 6g (1 tsp) clear soy sauce, 2.3 g (1/2 tsp) minced green onion, 1.4 g (1/4 tsp) minced garlic
(2) 3g (1/2 tsp) clear soy sauce, 2.3g (1/2 tsp) minced green onion, 1.4g (1/4 tsp) minced garlic, 1g (1/2 tsp) sesame salt, 0.1g ground black pepper, 4g (1 tsp) sesame oil
1. Clean blood of broth beef with cotton cloths. Put the beef and water into the pot, heat it up for 9 min. on high heat. Lower the heat to medium, simmer it for 20 min. Add radish and continue to simmer for 20min. Take out the beef and radish, cut them into 2cm-wide, 3cm-long, and 0.5cm-thick. Season with seasoning sauce (1) (radish 80g, beef 130g). Filter the broth through cotton cloths and season with clear soy sauce and salt (1.2kg).
2. Clean blood of beef with cotton cloths, shred it into 5cm-long and 0.3cm-wide/thick, season with 2/3 of seasoning (2)
3. Clean blood of minced beef. Wrap the tofu with cotton cloths and mash by squeezing. Season the beef and tofu together with remained 1/3 of seasoning sauce (2), knead it, shape dumplings into 1.5cm-diameter. Add salt and wheat flour to the tripe, clean it by fumbling, put some knife slits on it. Peel thin skin of the liver, slice it into 5cm-wide, 6cm-long and 0.3cm-thick, marinate in the milk for 10min. Uncoil the spinal cord and cut into 15cm-wide, 6cm-long and 0.3cm-thick.
4. Season the tripe, liver, spinal cord cord and fish flesh with salt and ground black pepper.
5. Cut the soaked sea slug into 2cm-side and 6cm-long.
6. Soak the dried brown oak mushrooms in water for 1 hour. remove stems, wipe water off with cotton cloths. Shred them into same size of sea slug. Trim and wash carrot, cut into 2cm-wide, 6cm-long and 0.4cm-thick.
7. Pantry egg for gamish, and panfry watercress after coating with wheat flour and beaten egg. Cut them into 2cm-wide and 6cm0long
8. Soak the walnut in hot water, and skin. Preheat the frying pan and oil. Stir-fry gingko for 2min. on medium heat, then skin. Remove tops of the pine nuts and wipe the nuts with dry cotton cloths.
1. Coat the dumplings with wheat flour and beaten egg. Preheat the frying pan and oil, panfry the dumplings for 2min. on medium heat with rolling over.
2. Coat the tripe, liver, spinal cord and fish flesh with wheat flour and beaten egg. Preheat the frying pan, oil, panfry them on medium heat for 2min. for each side. Cut them into 2cm-wide and 6cm-long. panfry them on 2min. for each side. Cut them into 2cm-wide and 6cm-long.
3. Pour water into the pot, heat it up for 2min. on high heat. When it boils, put the carrot and salt, scald for 20sec.
4. Place the seasoned beef, shred radish and beef on the bottom of the Sinseollo pot. Decorate with prepared stfuus on the pot, and put the dumplings, walnuts, gingko and pine nuts on it.
5. Pour the broth into the Sinseollo pot, cover the lid. Place blazing charcoal under the funnel, boil it for 3min.
A version of this article by 'Korean Food Foundation' Great Food, Great Stories from Korea, and 'Hollym' The Beauty of Korean Food: With 100 Best-Loved Recipes. Photo by 'Hollym' The Beauty of Korean Food: With 100 Best-Loved Recipes,---------.
- The Beauty of Korean Food: With 100 Best-Loved Recipes/ Hollym & Great Food, Great Stories from Korea/ Korean Food Foundation
- P.C. http://diner.tistory.com/m/post/1284
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