Best 5 Sin Sul Lo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Sin Sul Lo: The Korean Dish That's a Symphony of Flavors**

Sin Sul Lo is a traditional Korean dish that tantalizes the taste buds with its unique combination of sweet, savory, and spicy flavors. This stir-fried dish features tender pork, a medley of colorful vegetables, and a delectable sauce that brings everything together. Whether you're a seasoned Korean food enthusiast or a culinary adventurer seeking new horizons, Sin Sul Lo is sure to leave a lasting impression.

Our collection of Sin Sul Lo recipes offers a range of options to cater to different preferences and skill levels. From the classic Sin Sul Lo recipe that stays true to traditional methods to variations that introduce modern twists, there's a recipe here for every home cook. Get ready to embark on a culinary journey as we explore the diverse world of Sin Sul Lo and discover the secrets behind this beloved Korean dish.

Check out the recipes below so you can choose the best recipe for yourself!

KOREAN FIRE POT SIN SULLO



Korean Fire Pot Sin Sullo image

Advance preparation is required for this dish, with final assembly at the table. A fire pot is used, although a chafing dish or deep electric skillet are possibilities.

Provided by Olha7397

Categories     Korean

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 33

4 eggs
1 tablespoon water
1/4 cup slivered smoked cooked ham
2 tablespoons sesame oil or 2 tablespoons vegetable oil
3/4 lb ground beef
3 tablespoons soy sauce
2 tablespoons minced garlic
3 tablespoons minced green onions
3 tablespoons ground sesame seeds
1/4 teaspoon fresh ground black pepper
5 tablespoons sesame or 5 tablespoons vegetable oil
1/4 cup cornstarch
2 eggs, beaten
3/4 lb boneless pork
3 tablespoons cornstarch
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 egg, beaten
3 tablespoons sesame or 3 tablespoons vegetable oil
1/2 lb filet of beef
2 tablespoons soy sauce
1/8 teaspoon fresh ground black pepper
2 teaspoons minced garlic
2 teaspoons ground sesame seeds
2 tablespoons minced green onions
1 tablespoon sesame or 1 tablespoon vegetable oil
6 dried Chinese mushrooms
1 lb onion
10 bamboo shoots
2 bunches watercress
3 carrots
2 cups walnuts
4 cups beef broth

Steps:

  • Egg Mixture: Beat together the eggs and water; mix in the ham. Heat a little of the oil in a 7 inch skillet and pour in enough of the egg mixture to thinly coat the bottom. Cook until delicately browned on both sides, then turn out, roll up, and cut into thin strips. Set them aside. Continue make the remaining egg mixture.
  • Meat Balls: Mix together the meat, soy sauce, garlic, green onions, sesame seeds, pepper, and 2 tablespoons of the oil. Shape into 1/2 inch balls; roll in the cornstarch, then dip in the eggs. Heat the remaining oil in a skillet and fry the meat balls until brown, shaking the pan frequently. Drain and reserve.
  • Pork Strips:Have the pork cut very thin, and pound it even thinner. Cut the pork into matchlike strips. Mix together the cornstarch, salt, and pepper; toss the meat in the mixture, then dip in the egg. Heat the oil in a skillet, and cook the pork in it until browned and cooked through, about 5 minutes. Drain and reserve.
  • Beef: Have the meat cut into paper thin slices, then into matchlike strips. Mix the remaining ingredients together, and marinate the meat in the mixture for 30 minutes.
  • Vegetables:Wash the mushrooms, cover with water, and let soak 10 minutes. Drain and cut into slivers. Peel and thinly slice the onions. Cut the bamboo shoots into strips. Wash and remove the stems of the watercress. Cut the carrots into strips. Blanch the walnuts. Bring the broth to a boil.
  • TO ASSEMBLE: Heat the selected utensil. Spread the marinated beef on the bottom of the dish, greasing it lightly. Make layers of the various ingredients (except the beef broth). When the ingredients begin to sizzle, quickly add the beef broth, and cook for 10 minutes from the time the broth is added. Supply each person with chopsticks or a long fork. Each person helps himself. Serves 6-8.
  • The Classic Cuisines.

Nutrition Facts : Calories 976.3, Fat 72.9, SaturatedFat 16.5, Cholesterol 355.6, Sodium 1623.2, Carbohydrate 34.7, Fiber 7.7, Sugar 7.4, Protein 51

KOREAN HOT POT (SIN-SU-LO)



Korean Hot Pot (Sin-Su-Lo) image

This recipe comes to me via one of my students and his mother. Since I was shown in person, my notes were poor so I used a recipe from a Korean church bulletin along with their instructions. This is really easy and yummy. Enjoy!

Provided by Happy Harry 2

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb lean ground beef
1 boneless skinless chicken breast, pounded lightly cut in narrow strips
4 -5 cups sodium-free chicken broth, warmed (homemade is best)
1 lb Baby Spinach
1/2 lb button mushroom, sliced
1/4 lb snow pea pods
fresh peeled gingerroot, minced (about the size of a child's thumb)
2 garlic cloves, minced
1 egg, beaten
4 tablespoons vegetable oil, divided
3 tablespoons sesame seeds, divided
4 tablespoons soy sauce, divided
12 whole walnuts, broken in large pieces
3 tablespoons cornstarch
2 hard-boiled eggs, sliced
2 green onions, chopped, white tops only
5 -6 cups steamed white rice

Steps:

  • 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.

Nutrition Facts : Calories 973.4, Fat 28.3, SaturatedFat 6.2, Cholesterol 166.5, Sodium 839.8, Carbohydrate 137.3, Fiber 7.7, Sugar 1.8, Protein 40.1

BEEF PATTIES FOR SIN-SUL-LO



Beef Patties for Sin-Sul-Lo image

Provided by Craig Claiborne

Time 15m

Yield 16 to 20 patties

Number Of Ingredients 8

1/8 pound ground lean beef, about 1/3 cup
1/4 teaspoon sesame oil
Salt to taste if desired
Freshly ground pepper to taste
1/2 teaspoon sesame seeds
1/4 teaspoon finely minced garlic
1 tablespoon finely minced green onion
1 tablespoon Seasoning Sauce (see recipe)

Steps:

  • Put the meat on a flat surface and press down into a circle about 5 inches in diameter.
  • Sprinkle the meat with the remaining ingredients. Fold the meat over itself several times to blend. Chop the mixture with a knife for about 1 minute.
  • Shape the meat into 16 to 20 equal portions. Shape the portions into small flat patties or rectangles, each of approximately the same dimensions.

Nutrition Facts : @context http, Calories 53, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 82 milligrams, Sugar 0 grams, TransFat 0 grams

SIN-SUL-LO



Sin-Sul-Lo image

Sin-sul-lo is a Korean soup of many ingredients, served in a round, cylindrical bowl surrounding a funnel that serves as a chimney. It may be one large pot to serve many or individual pots at each place to serve one guest. The ingredients that go into the kettle of broth can vary, but they often include small beef patties, small meat-filled dumplings, bits of sauteed fish cut into small rectangles, cooked baby shrimp, dried black mushrooms and assorted vegetables - even nuts such as ginkgo and walnut meats. The components of the dish may be made a few hours in advance and left to stand at room temperature until you are ready to assemble and serve the foods.

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

5 large dried black Chinese mushrooms
1/4 pound white fish fillets such as striped bass or flounder
Salt to taste if desired
1/2 cup flour
3 eggs lightly beaten
Peanut, vegetable or corn oil
16 to 20 beef patties for sin-sul-lo (see recipe)
16 long, unblemished scallions
1 large carrot, about 1/4 pound, trimmed and scraped
20 ginkgo nuts, optional
12 shelled walnut halves, optional
4 cups rich beef broth made from any standard recipe
16 baby shrimp, cooked, peeled and deveined
24 beef dumplings (see recipe)

Steps:

  • Put the mushrooms in a mixing bowl, and add warm water to cover. Let stand at least 30 minutes or until softened.
  • Cut the fish fillets on the diagonal into 16 to 20 small rectangles or squares measuring about 1 1/2 inches to a side. Sprinkle pieces with salt.
  • Dip pieces in flour; shake off excess. Drop pieces into the beaten egg.
  • Brush a Teflon skillet with a little oil, and add the fish pieces in one layer, cooking until the bottom of the egg-coated fish is set. Cook the pieces, turning occasionally, for about 2 minutes without browning. Transfer the pieces to a platter. Cut each piece in half.
  • Dip the beef patties into flour and then into the beaten egg.
  • Brush the Teflon skillet with a little more oil and, as the egg-coated beef patties are made, add them to the hot skillet. Cook about 1 minute and turn; cook about 1 minute on the second side.Transfer to a plate. Continue until all patties are cooked.
  • Line up the scallions into a neat, uniform bundle. Using a sharp knife, cut off the white ends, setting these aside for another use. Cut off the tips of the green parts to make center sections 6 to 7 inches long.
  • Coat the scallion sections liberally with flour. Dredge them in the remaining egg. Gather them 4 at a time into neat compact bundles. Heat a little oil in the Teflon skillet, and add as many bundles as the skillet will hold without letting the bundles touch.Cook about 30 seconds on one side until the egg on the bottom sets. Turn and continue cooking, turning once or twice, for a total of 2 minutes. Transfer the bundles to a flat surface, and cut each bundle crosswise into 1 1/2-inch lengths.
  • Squeeze the mushrooms to extract excess liquid. Cut the mushrooms into thin slices, and cut the slices into very thin strips. There should be about 1/2 cup. Set aside.
  • Drop the carrot into boiling water, and cook until tender. When cool enough to handle, cut lengthwise into thin slices. Cut each slice into neat rectangles measuring about 1 1/2 inches long. Set aside.
  • If the ginkgo nuts are used, cook them in a skillet in a little hot oil about 3 minutes. Let cool, and remove the shells. Set nutmeats aside.
  • If the walnut halves are used, drop them into boiling water and remove from the heat. Using a toothpick and the fingers, loosen the skin of each walnut half and remove it. (This is a tedious task.) Set them aside after removing the skin.
  • Before serving, bring the beef broth to a boil and add the solids -fish, shrimp, dumplings, beef patties and so on. This might be done in a Mongolian fire pot, the round, cylindrical utensil with a chimney, widely available where Oriental cooking utensils are sold. Heat throughly and serve.

BEEF DUMPLINGS



Beef Dumplings image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h10m

Yield about 24 dumplings

Number Of Ingredients 9

1/2 cup flour
Salt to taste if desired
1/4 teaspoon peanut, vegetable or corn oil
3 tablespoons cold water, approximately
1/8 pound ground beef
1 teaspoon grated onion
1/4 teaspoon toasted sesame seeds
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Put the flour into a mixing bowl. Add the salt and peanut oil, and start blending while gradually adding the water. Blend well to make a stiff but pliable dough. If necessary, add a bit more water. Knead well about 5 minutes. Wrap in plastic wrap and refrigerate 30 minutes or longer.
  • Combine the ingredients for the filling and blend well.
  • To make dumplings, cut the dough in half. Roll it out on a lightly floured surface into a a very thin circle of the largest diameter possible.
  • Using a round cutter such as a small biscuit cutter about 1 1/2 inches in diameter, cut out about 24 circles.
  • Rub the outer rim of one circle of dough with a little water. Fill the center of the round of dough with about 1/2 teaspoon or less of the filling. Fold the circle of dough over to enclose the filling. Pinch around the edges to seal in the filling.
  • Bring together the pointed outer ends of each half circle of dough and seal together with a drop of water, pressing lightly.
  • These dumplings are ready to cook although they may be frozen and may be cooked frozen. Drop them into boiling salted water and cook about 2 minutes. Do not overcook. Drain and set aside to use in sin-sul-lo.

Nutrition Facts : @context http, Calories 16, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • To make the perfect sin sul lo, use fresh, high-quality ingredients.
  • Make sure the pork is thinly sliced and the vegetables are cut into uniform pieces.
  • Use a large wok or skillet to cook the dish so that the ingredients have room to spread out.
  • Heat the wok or skillet over high heat until it is very hot.
  • Add the oil and swirl it around to coat the pan.
  • Add the pork and stir-fry until it is browned and cooked through.
  • Add the vegetables and stir-fry until they are tender but still slightly crunchy.
  • Add the sauce and stir-fry for 1-2 minutes, or until the sauce has thickened.
  • Serve immediately over rice.

Conclusion:

Sin sul lo is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It is also a great way to use up leftover pork or vegetables. The dish is packed with flavor and is sure to please everyone at the table. So next time you are looking for a new and exciting dish to try, give sin sul lo a try. You won't be disappointed!

Related Topics