Sinseollo (Korean royal hot pot)
A festive Korean court hot pot layered with beef, mushrooms, vegetables and egg strips in clear broth. You can make it in an ordinary wide pot; the charcoal-heated sinseollo vessel is not required.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
4 servings
Everyday kitchen measurements
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Beef brisket or stew beef — 1 small 250 g pack is unavailable
Use chicken thigh for a lighter broth. Simmer until tender and fully cooked.
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Essential
Forms the clear broth; add more hot water if needed while simmering.
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Substitute available
If Korean radish or daikon — 1/3 medium, cut into 3 cm pieces is unavailable
Use extra carrot if unavailable; broth will be less sweet.
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Optional
Omit if unavailable.
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Essential
Use 1 level teaspoon garlic powder if needed, though fresh is better.
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Substitute available
If Shiitake mushrooms — 4 medium, sliced is unavailable
Use button mushrooms if shiitake is unavailable.
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Optional
Omit or add extra shiitake.
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Essential
Adds color and gentle sweetness; do not omit for the colorful arrangement.
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Essential
Cook into thin yellow and white sheets, then slice.
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Substitute available
If Firm tofu — 1/2 block, cut into rectangles is unavailable
Omit if unavailable; the hot pot remains complete.
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Optional
Omit or use a small handful of chives.
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Substitute available
If Soy sauce — 1 level tablespoon is unavailable
Use tamari if needed; season broth gradually.
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Essential
Add at the end after tasting the broth.
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Optional
Omit if unavailable.
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Optional
Omit if unavailable or if allergies are a concern.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Put 250 g beef, 6 paper cups water, the radish, half onion and 3 crushed garlic cloves in a pot. Bring to a boil, skim off foam, then cover loosely and simmer gently for 50 to 60 minutes until the beef is tender.
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Step 2
Remove the beef and radish. Strain the broth through a sieve into a bowl. Slice the beef thinly and cut the radish into bite-size pieces. Season the broth with 1 tablespoon soy sauce and 1/2 teaspoon salt, then taste before adding more.
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Step 3
Beat the eggs separately. Cook the yolk and white in a lightly oiled pan over low heat to make two thin sheets. Cool and slice into narrow strips. Cut the carrot and tofu into neat bite-size pieces.
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Step 4
Arrange the sliced beef, radish, carrot, tofu, shiitake and enoki in separate sections in a wide shallow pot. Place the egg strips and scallions on top in small colorful groups. Keep the arrangement neat and do not stir it together.
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Step 5
Pour in enough hot strained broth to come about halfway up the ingredients. Cover and simmer gently for 10 to 12 minutes until the carrot is tender and everything is piping hot. Add more hot broth if the pot looks dry.
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Step 6
Taste the broth and adjust with a little salt or pepper. Drizzle 1 teaspoon sesame oil and scatter pine nuts if using. Serve the pot at the table and ladle broth and a variety of ingredients into each bowl.
Finished dish
A paper cup is 180 ml; a level tablespoon is 15 ml and a teaspoon is 5 ml. An ordinary wide pot works; keep the broth at a gentle simmer so the colorful ingredients hold their shape. Contains soy and egg; check meat broth if serving guests with dietary restrictions.