Korean Steamboat Recipe

Korean Steamboat Recipe

Ingredients : Serves 5-6

600 g fillet steak

2 onions, peeled and slice

200 g white fish fillets

200 g calf's liver

3 eggs, separated

5 scallions

1 carrot

6-8 cups beef stock

1/2 cup walnuts

1/2 cups pine nuts

Plain flour

Vegetable oil for frying

Sesame seeed sauce

 

Method :

To cut the steak into paper-thin slices, partially freeze it before cutting. Put the onions and beef into the steamboat pot or also known as sin suil lo pot. SLice the fish into bite-size pieces. Slice liver very thinly into pieces of similar size. Use the pepper and salt to season both the fish and liver. Bean the yolk of 1 egg and dip slices of liver in it, then coat in the plain flour. Heat some vegetable oil in a frying pan and quickly saute the fish pieces and liver until just cooked. Transfer them to the pot on top of the beef and onions.

 

Beat the remaining 2 egg yolks and make a flat omelet, remove onto a plate to cool. Do the same with the remaining egg whites. On a wooden board cut the yellow and white omelets into strips just long enough to fit across the moat of the steamboat pot. Do the same with the scallions. Slice the carrot thinly and cut into strips of the same size. Arrange these over the beef, fish and liver, then garnish with walnuts and pine nuts. The recipe may be prepared up to this point, covered and refrigerated.

 

When serving, carefully ladle the boiling stock into the moat without disturbing the arrangement of the food. Replace cover on pot and with tongs put glowing coals into the chimney. Bring to the table and allow soup to simmer for a few minutes and heat the contents of the pot thoroughly. Remove cover and let guests help themselves from the pot with chopsticks. They dip the food in individual bowls of sesame seed sauce before eating. Boiled rice is served with this meal and at the end the stock is served as soup.

 

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