Korean Hot Pot (Sin-Su-Lo)

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READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the following in bowl or freeze bag: ginger root,1 clove garlic, 1 tbsp oil, 2 tbsp soy, and 1 tbsp sesame seeds. Add chicken and marinate two to four hrs in cool spot.
  • Combine beef, egg, 1 clove garlic, 2 tbsp each of soy, oil, and sesame seed.
  • Form into walnut sized balls with a piece of walnut meat in the middle. Roll balls in cornstarch and then in the egg.
  • Brown lightly in 1 tbsp oil, remove from pan and set aside.
  • Heat pan to medium high, add 1/2 tbsp oil and saute snow peas 2-3 minutes; add mushrooms and continue with saute until mushrooms release their liquid. Remove from pan and set aside.
  • Add chicken and saute. Discard marinate.
  • Blanch spinach in boiling water until just limp. Drain.
  • Arrange meat and vegetables in Dutch oven or chafing dish.
  • Add broth carefully and simmer to keep warm. Top with egg and green onion.
  • Place rice in individual bowls. Serve mixture over over rice. End this meal with eating broth with or without rice.
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