Equipment
Ingredients
Soup Base and Garnish
- 5 dried shiitake mushrooms
- 950 ml beef broth
Fish Component
- 115 g white fish fillets, cut into 3.8cm squares
- 2 g salt
- 60 g all-purpose flour
- 3 eggs, lightly beaten
- 30 ml vegetable oil
Proteins and Dumplings
- 16 beef patties
- 16 baby shrimp, cooked, peeled, and deveined
- 24 beef dumplings
Vegetables and Nuts
- 16 scallions
- 75 g carrot, cut into 3.8cm rectangles
- 20 ginkgo nuts, shelled
- 12 walnuts, shelled and skinned
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1540 kcal
- Protein
- 95 g
- Carbohydrates
- 110 g
- Fat
- 87 g
- Fiber
- 28 g
- Sugar
- 7 g
- Sodium
- 1939 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 21 g
- Polyunsaturated Fat
- 47 g
- Cholesterol
- 400 mg
- Potassium
- 2710 mg
- Calcium
- 340 mg
- Iron
- 11.9 mg
- Magnesium
- 343 mg
- Phosphorus
- 1278 mg
- Zinc
- 17.1 mg
- Vitamin A
- 352 mcg
- Vitamin C
- 41 mg
- Vitamin D
- 5.4 mcg
- Vitamin E
- 3.5 mg
- Vitamin K
- 255 mcg
- Vitamin B6
- 2.0 mg
- Vitamin B12
- 3.8 mcg
- Thiamin
- 0.99 mg
- Riboflavin
- 1.34 mg
- Niacin
- 24.0 mg
- Folate
- 347 mcg
- Water
- 843 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: USDA FoodData Central
Method
Place dried mushrooms in a bowl of warm water and soak for 30 minutes until soft.
Drain mushrooms, squeeze out excess water, and slice into thin strips.
Cut fish fillets into 3.8cm (1.5 inch) squares and season lightly with salt.
Coat fish pieces in flour, dip into beaten eggs, and fry in an oiled skillet over medium heat (175°C/350°F) for 1 minute per side until the egg is set.
Slice the cooked fish pieces in half and set aside.
Dredge beef patties in flour, dip in eggs, and fry in the skillet for 1 minute per side until cooked through.
Coat scallion sections in flour, dip in egg, and fry in the skillet in bundles of four for 2 minutes total, turning once.
Cut the cooked scallion bundles crosswise into 3.8cm (1.5 inch) lengths.
Boil the carrot rectangles in a saucepan of water until tender, then drain.
Sauté ginkgo nuts in a small amount of oil for 3 minutes, then remove shells.
Blanch walnuts in boiling water briefly, then remove the skins using a toothpick.
Bring beef broth to a boil (100°C/212°F) in a large pot. Add fish, beef, scallions, carrots, shrimp, and dumplings.
Simmer the mixture until all ingredients are heated through, then serve hot.
Chef's Notes
- For the most authentic presentation, arrange the solid ingredients in colorful, alternating layers around the chimney of a Mongolian hot pot before pouring the hot broth over them.
Storage
Refrigerator: 2 days — Store components separately from broth if possible to prevent sogginess.
Reheating: Simmer gently on the stovetop until the internal temperature reaches 74°C (165°F).
Troubleshooting
Egg coating peels off the fish or beef
Cause: Ingredients were too wet before dredging in flour
Fix: Cannot be fixed once fried.
Prevention: Pat all proteins thoroughly dry with a paper towel before starting the flour and egg process.
Cultural Context
Sin Sul Lo, also known as 'Yeolguja-tang', is a centerpiece of Korean Royal Court Cuisine. The name refers to the specialized vessel used to cook and serve the dish.
