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Korean Hot Pot – Shin Sul Ro

Korean Hot Pot - Shin Sul Ro * recipe image
This Shin Sul Ro is a robust and warming Korean hot pot dish that brings deep, savory flavors to the table. It combines tender slices of beef rump, prepared tripe, and liver with earthy dried black mushrooms and crisp vegetables. The rich beef broth, infused with soy sauce and spices, creates a comforting base perfect for cold evenings. Ideal for sharing with family or friends, this meal offers a satisfying blend of textures and umami depth. It’s a traditional favorite that highlights the versatility of Korean offal and meat preparations, delivering a hearty experience in every bowl.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 817.0
Description
This Shin Sul Ro is a robust and warming Korean hot pot dish that brings deep, savory flavors to the table. It combines tender slices of beef rump, prepared tripe, and liver with earthy dried black mushrooms and crisp vegetables. The rich beef broth, infused with soy sauce and spices, creates a comforting base perfect for cold evenings. Ideal for sharing with family or friends, this meal offers a satisfying blend of textures and umami depth.
Ingredients
  • 8 ounce Beef Or Calves Liver
  • 8 ounce Prepared Tripe
  • 4 ounce Lean Beef Rump Or Fillet
  • 4 ounce Lean Ground Beef Or Pork
  • 1 large egg
  • 2 tbsp light soy sauce
  • 1 medium carrot, sliced
  • 6 whole dried Chinese black mushrooms, soaked and drained
  • 8 cups rich beef broth
  • 3 oz canned bamboo shoots, drained
  • 18 whole canned ginkgo nuts, drained
  • 2 tbsp pine nuts (optional)
  • 1 whole fresh red chili, shredded
  • 3 whole green onions, shredded
  • 1 tsp salt
  • 1 tsp black pepper
Directions
  1. 1
    Slice the beef rump, liver, and prepared tripe into thin, bite-sized pieces.
  2. 2
    Season the sliced meats with salt and black pepper.
  3. 3
    In a large pot or Dutch oven, bring the rich beef broth to a gentle simmer over medium heat.
  4. 4
    Add the soaked dried black mushrooms, bamboo shoots, and ginkgo nuts to the broth.
  5. 5
    Simmer the vegetables and mushrooms for 10 minutes to infuse the broth with flavor.
  6. 6
    Add the seasoned beef rump and tripe to the pot.
  7. 7
    Cook for 15-20 minutes until the beef is tender and the tripe is cooked through.
  8. 8
    Add the liver and ground beef/pork mixture, cooking for another 5 minutes until just done.
  9. 9
    Stir in the light soy sauce and shredded carrot.
  10. 10
    Carefully drop the beaten egg into the simmering broth, allowing it to poach slightly, then gently mix or serve immediately.
  11. 11
    Garnish with shredded green onions, fresh red chili, and pine nuts before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 817.0kcal
% Daily Value *
Total Fat 35.2g55%
Saturated Fat 13.0g65%
Cholesterol 1098.0mg366%
Sodium 252.0mg11%
Total Carbohydrate 1.4g1%
Dietary Fiber 0.0g0%
Sugars 1.4g
Protein 106.0g212%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the liver is not overcooked to maintain tenderness; add it towards the end of the cooking process.

Soak the dried black mushrooms in warm water for at least 30 minutes before using; reserve the soaking liquid to add to the broth for extra flavor if desired.

This dish is best served immediately while hot, directly from the pot.

Adjust the amount of red chili to suit your preference for heat.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Keywords: korean, hot pot, shin sul ro, beef stew, triPe, liver, mushroom broth, asian cuisine, comfort food, dinner, warming, umami, offal, traditional, hearty, beef, pork, stew, broth, vegetables
Read it online: https://www.chefs-mate.com/recipe/korean-hot-pot-shin-sul-ro/