Korean Hot Pot (Sin-Su-Lo)

May 27, 2023May 27, 20230 3
A flavorful Korean Hot Pot recipe perfect for a cozy night in
in Soup

Prep

30 min

Cook

30 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
6
Calories
430
Sugar
6g
Fat
20g
Korean Hot Pot, or Sin-Su-Lo, is a traditional Korean soup that is hearty and flavorful. It is perfect for a cold winter night or a cozy evening in with friends or family. This particular recipe has a variety of vegetables and protein, making it a filling and satisfying meal. The broth is seasoned with aromatic ginger and garlic and thickened with a slurry of cornstarch. The soup is topped with hard-boiled eggs and crunchy walnuts, adding a delightful texture and flavor. This Korean Hot Pot is sure to satisfy your taste buds and keep you warm on a chilly evening.

Instructions

1.In a large bowl, combine the lean ground beef, 1 tablespoon of vegetable oil, 1 tablespoon of sesame seeds, and 1 tablespoon of soy sauce. Mix well and set aside.
2.In a large pot, heat the remaining vegetable oil and add the minced ginger and garlic. Cook until fragrant, then add in the sliced mushrooms and snow pea pods. Cook for a few minutes until the vegetables are slightly softened.
3.Pour in the warmed chicken broth and add in the marinated ground beef and chicken strips. Bring the mixture to a boil, then reduce the heat to a simmer and let cook for 10-15 minutes.
4.While the soup is cooking, mix the remaining soy sauce and sesame seeds with the beaten egg, then pour the mixture into the soup. Stir well to make egg ribbons.
5.In a small bowl, whisk together the cornstarch and a few tablespoons of water to make a slurry, then stir it into the pot to thicken the soup.
6.Add in the broken walnuts and steamed rice and stir well to combine. Top with sliced hard-boiled eggs and chopped green onions. Serve hot and enjoy!

PROS

This Korean Hot Pot is packed with flavor and has a variety of vegetables and protein.

It is a filling and satisfying meal that is perfect for a cozy night in.

The walnuts in this recipe add a delightful crunch and the seasoned egg ribbons are a unique addition.

CONS

This soup does require some prep work and cooking time.

It may not be suitable for those with nut allergies.

HEALTH & BENEFITS

This Korean Hot Pot is high in protein and packed with fiber-rich vegetables and whole grains.
It is a nutrient-dense meal that can support overall health and wellness.
The spinach in this recipe is loaded with vitamins and minerals, while the chicken and beef provide essential amino acids and iron.
The warms in the soup can also help support overall immunity.

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