---------- Recipe via Meal-Master (tm) v8.02
  
       Title: KOREAN HOT POT - SHIN SUL RO *
  Categories: Korean, Beef, Pork
       Yield: 6 servings
  
       8 oz Beef Or Calves Liver
       8 oz Prepared Tripe
       4 oz Lean Beef Rump Or Fillet
       4 oz Lean Ground Beef Or Pork
            Salt And Black Pepper
       1    Egg
            Light Soy Sauce
       1 sm Carrot
       6    Dried Chinese Black
            - Mushrooms, Soaked
       8 c  Rich Beef Broth
       3 oz Can Bamboo Shoots, Drained
      18    Canned Gingko Nuts, Drained
       2 tb Pine Nuts, Optional
       1    Fresh Red Chili, Shredded
       3    Green Onions, Shredded
 
 -----------------VINEGAR SOY DIPPING SAUCE-----------------
     3/4 c  Light Soy Sauce
     1/4 c  White Vinegar
     1/4 c  White Sesame Seeds, Toasted
            - And Ground
       2 ts Finely Chopped Green Onions
  
   This cook-at-the-table one-pot 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 diced 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
   half-and-half 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.
  
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