📝 About This Recipe
Originally reserved for the kings of the Joseon Dynasty, Sinseollo is the pinnacle of Korean royal court cuisine, renowned for its intricate beauty and harmonious balance of flavors. This 'fountain of youth' hot pot features a colorful mosaic of pan-fried delicacies, succulent meats, and crisp vegetables simmered in a delicate, clear beef brisket broth. It is a celebratory centerpiece that transforms a meal into a majestic sensory experience, offering a taste of ancient Korean luxury.
🥗 Ingredients
The Broth Base
- 300 grams Beef Brisket (soaked in cold water to remove blood)
- 10 cups Water
- 200 grams Korean Radish (Mu) (sliced into large chunks)
- 5 cloves Garlic (whole)
- 1 tablespoon Soup Soy Sauce (Guk-ganjang)
The Jeon (Pan-fried Delicacies)
- 100 grams Ground Beef (finely minced)
- 50 grams Firm Tofu (crushed and squeezed of moisture)
- 100 grams White Fish Fillet (Cod or Pollock) (sliced into 3x4cm pieces)
- 3 large Eggs (separated into yolks and whites)
- 1/2 cup All-purpose Flour (for dredging)
Vegetables and Nuts
- 4 pieces Dried Shiitake Mushrooms (rehydrated and sliced)
- 1/2 medium Carrot (sliced into 3x4cm rectangles)
- 50 grams Watercress (Minari) (stems only, tied or cut into lengths)
- 10 pieces Ginkgo Nuts (roasted and peeled)
- 1 teaspoon Pine Nuts (for garnish)
- 1 piece Red Chili (seeded and sliced into thin strips)
👨🍳 Instructions
-
1
Start the broth: In a large pot, combine the beef brisket, radish, garlic, and 10 cups of water. Bring to a boil, then reduce to a simmer for 40-50 minutes until the beef is tender. Skim off any foam that rises to the surface for a crystal-clear broth.
-
2
Prepare the meat for the pot: Once the brisket is cooked, remove it from the broth. Strain the broth through a fine-mesh sieve lined with cheesecloth. Season the clear liquid with soup soy sauce and salt to taste. Slice the cooked brisket into thin 3x4cm rectangles.
-
3
Make the Jidan (Egg Garnish): Beat the egg yolks and whites separately with a pinch of salt. Fry them into thin sheets in a lightly oiled non-stick pan over low heat. Cut the sheets into 3x4cm rectangles to match the other ingredients.
-
4
Prepare the meatballs: Mix the ground beef and crushed tofu with a teaspoon of minced garlic, sesame oil, and a pinch of salt. Roll into small 1.5cm balls. Dredge in flour, dip in beaten egg, and pan-fry until fully cooked.
-
5
Prepare the Fish Jeon: Season the fish fillets with salt and pepper. Dredge in flour, dip in beaten egg, and pan-fry until golden brown. Cut into 3x4cm rectangles.
-
6
Blanch the vegetables: Quickly blanch the carrot slices and watercress in boiling salted water for 30 seconds, then shock in ice water to maintain vibrant color.
-
7
Layer the foundation: In the bottom of the Sinseollo pot (or a deep wide casserole dish), place the sliced cooked brisket and radish from the broth.
-
8
Arrange the mosaic: Carefully arrange the prepared rectangles of fish jeon, egg jidan (both yellow and white), carrots, and shiitake mushrooms in a radiating circular pattern on top of the meat base. Alternate colors for a beautiful visual effect.
-
9
Add the accents: Place the meatballs, ginkgo nuts, and red chili strips in the gaps and around the center chimney of the pot.
-
10
The final simmer: Carefully pour the hot seasoned broth into the pot until it reaches about 80% of the height of the ingredients. Do not submerge the beautiful arrangement entirely.
-
11
Serve: Traditionally, hot charcoal is placed in the center chimney. For home cooking, place the pot on a portable burner. Bring to a gentle simmer at the table and garnish with pine nuts before serving.
💡 Chef's Tips
For the clearest broth, never let the liquid reach a rolling boil once the meat is in; a gentle simmer prevents the fat from emulsifying. Consistency is key to the aesthetic: try to cut the fish, egg sheets, and vegetables into identical 3x4cm rectangles. If you don't have a traditional Sinseollo pot with a chimney, a shallow wide ceramic hot pot (Donabe style) works perfectly. Don't skip the 'blood removal' soak for the brisket; it is essential for a clean, non-gamey royal flavor profile.
🍽️ Serving Suggestions
Serve with a bowl of premium short-grain white rice to soak up the delicate broth. Pair with 'Baek-kimchi' (white kimchi) to provide a refreshing, crisp contrast without overpowering the subtle flavors. A side of 'Jangajji' (pickled vegetables) adds a nice acidic brightness to the meal. For a traditional beverage pairing, serve with warm 'Cheongju' (clear Korean rice wine).