Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup oyster mushrooms, sliced
- 1 cup carrots, julienned
- 1 cup bamboo shoots, sliced
- 1 cup water chestnuts, sliced
- 1 cup snow peas, trimmed
- 1 cup Korean sweet potato noodles (dangmyeon), soaked in hot water for 10 minutes and drained
- 4 cups beef broth
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tsp black pepper
- 1 egg, beaten
- 1/4 cup scallions, thinly sliced
Special equipment needed:
- Sinseollo pot or a large pot with a lid
- Portable stove (if using a sinseollo pot)
Step-by-step instructions:
1. In a sinseollo pot or a large pot, add the beef broth, soy sauce, rice wine, sugar, sesame oil, garlic, ginger, and black pepper. Bring to a boil over high heat.
2. Add the beef and cook for 2-3 minutes until browned.
3. Add the mushrooms, carrots, bamboo shoots, and water chestnuts. Cook for 2-3 minutes until slightly softened.
4. Add the sweet potato noodles and snow peas. Cook for 2-3 minutes until the noodles are translucent and the snow peas are bright green.
5. Reduce the heat to low and pour the beaten egg over the top of the ingredients. Cover with a lid and let cook for 2-3 minutes until the egg is set.
6. Garnish with scallions and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
High heat for boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 25g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or pork.
- Shiitake and oyster mushrooms can be substituted with any other type of mushroom.
- Korean sweet potato noodles can be substituted with rice noodles or glass noodles.
- Snow peas can be substituted with sugar snap peas or green beans.
Variations:
- Seafood sinseollo: Use seafood broth and add shrimp, scallops, and squid.
- Vegetarian sinseollo: Use vegetable broth and omit the beef. Add tofu and more vegetables such as zucchini and bell peppers.
Tips and tricks:
- Use a portable stove if using a sinseollo pot to keep the dish warm at the table.
- Make sure to soak the sweet potato noodles in hot water before cooking to soften them.
- Cut all the vegetables into similar sizes for even cooking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the sinseollo in the pot at the table and let guests serve themselves.
Garnishes:
Scallions, sesame seeds, and red pepper flakes.
Pairings:
Rice, kimchi, and pickled vegetables.
Suggested side dishes:
Japchae (Korean sweet potato noodles stir-fry), Korean pancakes (jeon), and steamed dumplings.
Troubleshooting advice:
- If the sinseollo is too thick, add more broth or water to thin it out.
- If the sinseollo is too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the beef and egg thoroughly to prevent any foodborne illnesses.
Food history:
Sinseollo is a traditional Korean dish that was served to royalty during the Joseon Dynasty. It is a hot pot dish that is cooked at the table and features a variety of ingredients.
Flavor profiles:
Savory, umami, slightly sweet, and nutty.
Serving suggestions:
Serve with rice and other Korean side dishes for a complete meal.
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Region: Korean