Korean Fire Pot Sin Sullo

Advance preparation is required for this dish, with final assembly at the table. A fire pot is used, although a chafing dish or deep electric skillet are possibilities.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• EGG MIXTURE

• 4  eggs
• 1  tablespoon water
• 1⁄4 cup  slivered smoked cooked ham
• 2  tablespoons  sesame oil or 2  tablespoons  vegetable oil

• MEAT BALLS

• 3⁄4 lb ground beef
• 3  tablespoons soy sauce
• 2  tablespoons  minced garlic
• 3  tablespoons  minced green onions
• 3  tablespoons  ground sesame seeds
• 1⁄4 teaspoon fresh ground black pepper
• 5  tablespoons  sesame or 5  tablespoons  vegetable oil
• 1⁄4 cup cornstarch
• 2  eggs, beaten

• PORK STRIPS

• 3⁄4 lb boneless pork
• 3  tablespoons cornstarch
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 1  egg, beaten
• 3  tablespoons  sesame or 3  tablespoons  vegetable oil

• BEEF

• 1⁄2 lb filet of beef
• 2  tablespoons soy sauce
• 1⁄8 teaspoon fresh ground black pepper
• 2  teaspoons  minced garlic
• 2  teaspoons  ground sesame seeds
• 2  tablespoons  minced green onions
• 1  tablespoon  sesame or 1  tablespoon  vegetable oil

• VEGETABLES

• 6  dried Chinese mushrooms
• 1  lb onion
• 10  bamboo shoots
• 2  bunches watercress
• 3  carrots
• 2  cups walnuts
• 4  cups beef broth

Directions

1. Egg Mixture: Beat together the eggs and water; mix in the ham. Heat a little of the oil in a 7 inch skillet and pour in enough of the egg mixture to thinly coat the bottom. Cook until delicately browned on both sides, then turn out, roll up, and cut into thin strips. Set them aside. Continue make the remaining egg mixture.
2. Meat Balls: Mix together the meat, soy sauce, garlic, green onions, sesame seeds, pepper, and 2 tablespoons of the oil. Shape into 1/2 inch balls; roll in the cornstarch, then dip in the eggs. Heat the remaining oil in a skillet and fry the meat balls until brown, shaking the pan frequently. Drain and reserve.
3. Pork Strips:Have the pork cut very thin, and pound it even thinner. Cut the pork into matchlike strips. Mix together the cornstarch, salt, and pepper; toss the meat in the mixture, then dip in the egg. Heat the oil in a skillet, and cook the pork in it until browned and cooked through, about 5 minutes. Drain and reserve.
4. Beef: Have the meat cut into paper thin slices, then into matchlike strips. Mix the remaining ingredients together, and marinate the meat in the mixture for 30 minutes.
5. Vegetables:Wash the mushrooms, cover with water, and let soak 10 minutes. Drain and cut into slivers. Peel and thinly slice the onions. Cut the bamboo shoots into strips. Wash and remove the stems of the watercress. Cut the carrots into strips. Blanch the walnuts. Bring the broth to a boil.
6. TO ASSEMBLE: Heat the selected utensil. Spread the marinated beef on the bottom of the dish, greasing it lightly. Make layers of the various ingredients (except the beef broth). When the ingredients begin to sizzle, quickly add the beef broth, and cook for 10 minutes from the time the broth is added. Supply each person with chopsticks or a long fork. Each person helps himself. Serves 6-8.
7. The Classic Cuisines.