Title: Korean hot pot - shin sul ro *
 Categories: Korean, Beef, Pork
      Yield: 6 Servings
 
      8 oz Beef Or Calves Liver
      8 oz Prepared Tripe
      4 oz Lean Beef Rump Or Fillet
      4 oz Lean Ground Beef Or Pork
           Salt And Black Pepper
      1    Egg
           Light Soy Sauce
      1 sm Carrot
      6    Dried Chinese Black
           - Mushrooms, Soaked
      8 c  Rich Beef Broth
      3 oz Can Bamboo Shoots, Drained
     18    Canned Gingko Nuts, Drained
      2 tb Pine Nuts, Optional
      1    Fresh Red Chili, Shredded
      3    Green Onions, Shredded

MMMMM-----------------VINEGAR SOY DIPPING SAUCE----------------------
    3/4 c  Light Soy Sauce
    1/4 c  White Vinegar
    1/4 c  White Sesame Seeds, Toasted
           - And Ground
      2 ts Finely Chopped Green Onions
 
  This cook-at-the-table one-pot dish is served with a biting vinegar
  soy sauce dip.  The meat and vegetables are eaten first; then the
  stock, well flavored by the ingredients and pepped up with chili, is
  served as a soup with a sprinkling of diced onions.
  
  Very thinly slice the liver, sprinkle with salt and pepper and fry
  lightly in a little vegetable oil with a few drops of sesame oil
  until colored and sealed on the surface. Set aside.
  
  Boil the tripe for 8 minutes in lightly salted water; drain and cut
  into narrow strips.
  
  Cut the beef into thin slices.  Pound with a meat mallet or the side
  of a cleaver and cut into small squares.
  
  Mix the ground meat with the egg, adding salt, pepper and a few drops
  each of sesame oil and soy sauce. Form small meatballs with wet
  hands. Fry in a half-and-half mixture of sesame and vegetable oils
  until lightly browned.
  
  Peel and slice the carrot.  Drain the mushrooms and remove the stems.
  Bring the stock to the boil in a suitable vessel in the center of the
  table. Add the meat, vegetables and nuts and simmer gently for about
  15 minutes. Spoon straight from the pot into small bowls with the
  vinegar soy dip.
  
  When the meat and vegetables have been eaten, add the finely shredded
  chili and green onions to the remaining stock and serve in soup bowls.
  
  Vinegar Soy Dipping Sauce:  Mix all ingredients.  The sauce keeps for
  several days in the refrigerator without the green onions, one day
  with the green onions added.
  
  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.