Royal Korean Hot Pot (Court-Style Beef & Tofu Banquet)
Quick answer
- Total time
- 75 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
This royal court hot pot was once served in a special vessel with burning charcoal in its center; here an ordinary hot pot does the job.
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Meatballs of beef and tofu go in the middle, and shiitake, carrot and napa cabbage are arranged around them in separate sections. The egg never touches the broth. Yolk and white are fried into separate thin sheets, sliced, and laid on top in yellow and white strips.
Ingredients
Instructions
- 1
Knead 220 g ground beef with 200 g mashed tofu until cohesive.
Form bite-size balls and roll them in a pan over low heat to brown the outside.
- 2
Remove stems from 100g of shiitake mushrooms and slice thinly, cut 80g of carrot into flat half-moons or decorative shapes, and cut 120g of napa cabbage into 5cm lengths.
- 3
Place the meatballs in the center of the hot pot first, then arrange the mushrooms, carrots, and cabbage in neat sections around the edge to maximize color contrast.
- 4
Dissolve 1.5 tablespoons of soup soy sauce in 1100ml of beef broth, pour into the pot, and bring to a simmer over medium heat.
Skim any foam that rises as ingredients begin to cook.
- 5
Separate 1 egg into yolk and white, fry each into a thin crepe, and julienne.
Place the yellow and white egg strips on top of the sinseollo for added color.
- 6
Cover with a lid and simmer for 10 more minutes until all the ingredients are fully blended.
The dish is ready when the broth settles to a golden brown color.
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