Korean Hot Pot (Sin-Su-Lo) Recipe

Name: Korean Hot Pot (Sin-Su-Lo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place the following in bowl or freeze bag: ginger root,1 clove garlic, 1 tbsp oil, 2 tbsp soy, and 1 tbsp sesame seeds. Add chicken and marinate two to four hrs in cool spot.
2
Combine beef, egg, 1 clove garlic, 2 tbsp each of soy, oil, and sesame seed.
3
Form into walnut sized balls with a piece of walnut meat in the middle. Roll balls in cornstarch and then in the egg.
4
Brown lightly in 1 tbsp oil, remove from pan and set aside.
5
Heat pan to medium high, add 1/2 tbsp oil and saute snow peas 2-3 minutes; add mushrooms and continue with saute until mushrooms release their liquid. Remove from pan and set aside.
6
Add chicken and saute. Discard marinate.
7
Blanch spinach in boiling water until just limp. Drain.
8
Arrange meat and vegetables in Dutch oven or chafing dish.
9
Add broth carefully and simmer to keep warm. Top with egg and green onion.
10
Place rice in individual bowls. Serve mixture over over rice. End this meal with eating broth with or without rice.

3394

kcal

Calories

252

Fat

182

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Korean Hot Pot (Sin-Su-Lo) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Hot Pot (Sin-Su-Lo)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions