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Recipe: Shinsolollo (Korean )
Similar Categories: Shinsolollo, Korean
SERVES 4 TO 6
8 ounces GROUND BEEF (70 percent lean)
V2 cup TAPIOCA STARCH or CORNSTARCH
6 large EGGS, 2 separated into yolks and whites
5 SCALLIONS, dark green tops and ends trimmed, one 6-inch stalk minced, four
cut into 2-inch-long pieces crosswise
2 medium GARLIC CLOVES, crushed, peeled, and minced
4 teaspoons KOREAN or JAPANESE DARK SOY SAUCE
1 teaspoon toasted SESAME SEEDS,crushed
1 teaspoon SESAME OIL KOSHER SALT
Freshly ground BLACK PEPPER
4 ounces BEEF LIVER, sliced diagonally into thin strips
2 tablespoons GINGER EXTRACT
4 ounces WHITE FISH FILLET, such as FLOUNDER or SOLE, sliced diagonally into
thin flat strips
4 ounces BEEF EYE OF ROUND, thinly sliced against the grain, then shredded
1 small ONION, peeled, halved, and sliced into thin wedges
8 cups BASIC BEEF BROTH
1 large CARROT, peeled and cutinto thin 2-inch-long planks 6 large SHIITAKE
MUSHROOMS
12 WALNUT HALVES, peeled
24 GINGKO NUTS, shelled
1. Mix together the ground beef, 2 tablespoons of the tapioca starch, 1 egg
(beaten), the minced scallion, 1 teaspoon minced garlic, 2 tea spoons soy
sauce, 1/2 teaspoon sesame seeds, sesame oil, and a pinch of salt and
pepper in a bowl until thoroughly combined. Heat a well greased 8- to
10-inch nonstick pan over medium heat, spread half the meat mixture into a
thin even layer, and cook until well done, 2 to 3 minutes. Slide onto a
plate and allow to cool prior to cutting into approximately 1-inch squares.
Form 12 small meatballs with the re maining mixture and pan-fry them in a
well-greased nonstick pan over medium heat until cooked through, about 4
minutes total. (Be sure to roll the meatballs around to brown evenly.)
Transfer the meatballs to a plate and set aside.
2. Pat dry the liver slices, season with salt and pepper, and sprinkle with
1 tablespoon ginger extract. Place 2 tablespoons tapioca starch in a bowl,
and 1 egg (beaten) in an other. Dredge each liver slice in the tapioca
starch, shaking off any ex cess, and dip in the egg wash. Heat a
well-greased nonstick pan over medium-high heat and pan-fry the liver until
well cooked, about 2 minutes per side. Transfer to a plate and set aside.
Repeat the same process with the fish, using 2 table spoons fresh tapioca
starch and 1 egg (beaten). Clean the nonstick pan and heat it, well-greased,
over medium-high heat. Pan-fry the fish slices until well cooked, about 1
minute per side. Transfer to a plate and set aside.
3. Place the remammg 2 table spoons tapioca starch in a bowl, and 1 egg
(beaten) in another. Using wooden toothpicks, skewer the re maining cut
scallions (3 pieces on a single toothpick) crosswise so they are all the
same length. Dredge each scallion skewer in the tapioca starch, shaking off
any excess, and dip in the egg wash. Heat a well-greased nonstick pan over
medium-high heat and pan-fry the scallions until well cooked, about 2
minutes per side. Transfer to a plate and set aside. When cool enough to
handle, care fully remove the toothpicks so as not to separate the bound
scallions.
4. Whisk the 2 egg yolks until loose. In a well-greased nonstick pan over
medium-low heat, cook the yolks into a thin omelette, about 2 min utes.
Slide onto a plate and allow to cool. Repeat this process with the 2 egg
whites. Slice these into 2-inch long and 1/2-inch-wide rectangular strips.
5. Mix together the beef eye of round, onion wedges, and remain ing soy
sauce, minced garlic, and crushed sesame seeds in a bowl until evenly
combined. Spread this mixture in an even layer aroundthe bottom of the hot
pot vessel. Working in single uniform layers (overlapping the morsels when
necessary), spread the beef squares, liver patties, and fish patties. On
top, vertically arrange the carrots, pan fried scallions, shiitake
mushrooms, and egg white and egg yolk strips, overlapping and interchanging
them to create a continuous rainbow of the five colors. Pour the beef broth
over the ingredients, making sure not to disturb the arrangement. On the
outer edge of the vessel, place the meatballs, interchanging them with
gingko nuts. Around the chim ney pipe, arrange the walnuts with a few more
gingko nuts. Heat the hot pot and serve with rice.
8 ounces GROUND BEEF (70 percent lean)
V2 cup TAPIOCA STARCH or CORNSTARCH
6 large EGGS, 2 separated into yolks and whites
5 SCALLIONS, dark green tops and ends trimmed, one 6-inch stalk minced, four
cut into 2-inch-long pieces crosswise
2 medium GARLIC CLOVES, crushed, peeled, and minced
4 teaspoons KOREAN or JAPANESE DARK SOY SAUCE
1 teaspoon toasted SESAME SEEDS,crushed
1 teaspoon SESAME OIL KOSHER SALT
Freshly ground BLACK PEPPER
4 ounces BEEF LIVER, sliced diagonally into thin strips
2 tablespoons GINGER EXTRACT
4 ounces WHITE FISH FILLET, such as FLOUNDER or SOLE, sliced diagonally into
thin flat strips
4 ounces BEEF EYE OF ROUND, thinly sliced against the grain, then shredded
1 small ONION, peeled, halved, and sliced into thin wedges
8 cups BASIC BEEF BROTH
1 large CARROT, peeled and cutinto thin 2-inch-long planks 6 large SHIITAKE
MUSHROOMS
12 WALNUT HALVES, peeled
24 GINGKO NUTS, shelled
1. Mix together the ground beef, 2 tablespoons of the tapioca starch, 1 egg
(beaten), the minced scallion, 1 teaspoon minced garlic, 2 tea spoons soy
sauce, 1/2 teaspoon sesame seeds, sesame oil, and a pinch of salt and
pepper in a bowl until thoroughly combined. Heat a well greased 8- to
10-inch nonstick pan over medium heat, spread half the meat mixture into a
thin even layer, and cook until well done, 2 to 3 minutes. Slide onto a
plate and allow to cool prior to cutting into approximately 1-inch squares.
Form 12 small meatballs with the re maining mixture and pan-fry them in a
well-greased nonstick pan over medium heat until cooked through, about 4
minutes total. (Be sure to roll the meatballs around to brown evenly.)
Transfer the meatballs to a plate and set aside.
2. Pat dry the liver slices, season with salt and pepper, and sprinkle with
1 tablespoon ginger extract. Place 2 tablespoons tapioca starch in a bowl,
and 1 egg (beaten) in an other. Dredge each liver slice in the tapioca
starch, shaking off any ex cess, and dip in the egg wash. Heat a
well-greased nonstick pan over medium-high heat and pan-fry the liver until
well cooked, about 2 minutes per side. Transfer to a plate and set aside.
Repeat the same process with the fish, using 2 table spoons fresh tapioca
starch and 1 egg (beaten). Clean the nonstick pan and heat it, well-greased,
over medium-high heat. Pan-fry the fish slices until well cooked, about 1
minute per side. Transfer to a plate and set aside.
3. Place the remammg 2 table spoons tapioca starch in a bowl, and 1 egg
(beaten) in another. Using wooden toothpicks, skewer the re maining cut
scallions (3 pieces on a single toothpick) crosswise so they are all the
same length. Dredge each scallion skewer in the tapioca starch, shaking off
any excess, and dip in the egg wash. Heat a well-greased nonstick pan over
medium-high heat and pan-fry the scallions until well cooked, about 2
minutes per side. Transfer to a plate and set aside. When cool enough to
handle, care fully remove the toothpicks so as not to separate the bound
scallions.
4. Whisk the 2 egg yolks until loose. In a well-greased nonstick pan over
medium-low heat, cook the yolks into a thin omelette, about 2 min utes.
Slide onto a plate and allow to cool. Repeat this process with the 2 egg
whites. Slice these into 2-inch long and 1/2-inch-wide rectangular strips.
5. Mix together the beef eye of round, onion wedges, and remain ing soy
sauce, minced garlic, and crushed sesame seeds in a bowl until evenly
combined. Spread this mixture in an even layer aroundthe bottom of the hot
pot vessel. Working in single uniform layers (overlapping the morsels when
necessary), spread the beef squares, liver patties, and fish patties. On
top, vertically arrange the carrots, pan fried scallions, shiitake
mushrooms, and egg white and egg yolk strips, overlapping and interchanging
them to create a continuous rainbow of the five colors. Pour the beef broth
over the ingredients, making sure not to disturb the arrangement. On the
outer edge of the vessel, place the meatballs, interchanging them with
gingko nuts. Around the chim ney pipe, arrange the walnuts with a few more
gingko nuts. Heat the hot pot and serve with rice.
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