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Nutrition Facts
Serving Size 1 (481g) Recipe makes 6 servings The following items or measurements are not included below: 10 bamboo shoots
Calories 976
Calories from Fat 655		(67%)
Amount Per Serving		%DV
	Total Fat 72.9g	112%
	Saturated Fat 16.5g	82%
	Monounsaturated Fat 22.9g
	Polyunsaturated Fat 26.9g
	Trans Fat 0.5g
Cholesterol 355mg		118%
Sodium 1623mg		67%
Potassium 1171mg		33%
Total Carbohydrate 34.7g		11%
	Dietary Fiber 7.7g	30%
	Sugars 7.4g
Protein 51.0g		101%
Vitamin A 5869mcg		117%
Vitamin B6 1.3mg		66%
Vitamin B12 3.2mcg		53%
Vitamin C 13mg		22%
Vitamin E 3mcg		10%
Calcium 328mg		32%
Iron 8mg		45%
detailed view... how is this calculated?

Korean Fire Pot Sin Sullo Recipe #367999

Advance preparation is required for this dish, with final assembly at the table. A fire pot is used, although a chafing dish or deep electric skillet are possibilities.

by Olga Drozd

1½ hours | 1 hour prep

SERVES 6 -8

EGG MIXTURE

4 eggs
1 tablespoon water
1/4 cup slivered smoked cooked ham
2 tablespoons sesame oil or vegetable oil

MEAT BALLS

3/4 lb ground beef
3 tablespoons soy sauce
2 tablespoons minced garlic
3 tablespoons minced green onions
3 tablespoons ground sesame seeds
1/4 teaspoon fresh ground black pepper
5 tablespoons sesame or vegetable oil
1/4 cup cornstarch
2 eggs, beaten

PORK STRIPS

3/4 lb boneless pork
3 tablespoons cornstarch
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 egg, beaten
3 tablespoons sesame or vegetable oil

BEEF

1/2 lb filet of beef
2 tablespoons soy sauce
1/8 teaspoon fresh ground black pepper
2 teaspoons minced garlic
2 teaspoons ground sesame seeds
2 tablespoons minced green onions
1 tablespoon sesame or vegetable oil

VEGETABLES

Egg Mixture: Beat together the eggs and water; mix in the ham. Heat a little of the oil in a 7 inch skillet and pour in enough of the egg mixture to thinly coat the bottom. Cook until delicately browned on both sides, then turn out, roll up, and cut into thin strips. Set them aside. Continue make the remaining egg mixture.
Meat Balls: Mix together the meat, soy sauce, garlic, green onions, sesame seeds, pepper, and 2 tablespoons of the oil. Shape into 1/2 inch balls; roll in the cornstarch, then dip in the eggs. Heat the remaining oil in a skillet and fry the meat balls until brown, shaking the pan frequently. Drain and reserve.
Pork Strips:Have the pork cut very thin, and pound it even thinner. Cut the pork into matchlike strips. Mix together the cornstarch, salt, and pepper; toss the meat in the mixture, then dip in the egg. Heat the oil in a skillet, and cook the pork in it until browned and cooked through, about 5 minutes. Drain and reserve.
Beef: Have the meat cut into paper thin slices, then into matchlike strips. Mix the remaining ingredients together, and marinate the meat in the mixture for 30 minutes.
Vegetables:Wash the mushrooms, cover with water, and let soak 10 minutes. Drain and cut into slivers. Peel and thinly slice the onions. Cut the bamboo shoots into strips. Wash and remove the stems of the watercress. Cut the carrots into strips. Blanch the walnuts. Bring the broth to a boil.
TO ASSEMBLE: Heat the selected utensil. Spread the marinated beef on the bottom of the dish, greasing it lightly. Make layers of the various ingredients (except the beef broth). When the ingredients begin to sizzle, quickly add the beef broth, and cook for 10 minutes from the time the broth is added. Supply each person with chopsticks or a long fork. Each person helps himself. Serves 6-8.
The Classic Cuisines.