Recipe - Korean Hot Pot - Shin Sul Ro

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

VINEGAR SOY DIPPING SAUCE
Three fourths cup Light Soy Sauce
One fourth cup White Vinegar
One fourth cup White Sesame Seeds, Toasted
And Ground
2 teaspoon Finely Chopped Green Onions

This cookatthetable onepot 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 minced 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
halfandhalf 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