August 29, 2017


Sesame seeds - 1/4 cup
Soy sauce - 1/4 cup
Garlic clove - 1/2 (minced)
Salad oil -2 tbsp
Lean, tender beef - 1 pound
ground pork - 1 pound
About 45 pine nuts, pistachio nuts, or pieces of walnut
Eggs - 2 (sightly beaten)
Salad oil for frying
Spinach -1 pound
Fresh mushrooms - 1 /4 pound
Turnips - 2 (peeled)
Carrots - 2 (peeled)
Boiling, salted water
Regular-strength beef broth - 8 cups


  • Toast the sesame seeds by stirring them in a dry pan overr medium heat until browned; combine with soy sauce, garlic, and 2 tbsp of salad oil.
  • Cut the beef slices into 2 or 3" wide strips; marinate for one to two hours in half of the sesame- soy mixture.
  • Combine the remaining sesame-soy mixture with the ground pork; form small balls, inserting a nut meat in the middle of each.
  • Roll balls in cornstarch to lightly coat them, then dip in the beaten egg.
  • Lightly brown the pork balls on all sides in a frying pan with a small amount of the salad oil.
  • Remove stems from the spinach; blanch leaves in boiling watr just until limp.
  • Carefully place leaves to make stacks about 1/2 " deep, dip in cornstarch, coating the stacks all over, then dip in beaten egg.
  • Saute the spinach stacks in salad oil until lightly browned, then cut each into slices about 1 1/2" wide.
  • Slice the mushrooms and saute lightly in salad oil. Cook the turnips and carrots in boiling. salted water just until tender.
  • Thinly slice the turnips and cut to fit the width of the moat if the 'hot pot' is used.
  • Score the carrots lengthwise about 1/4" deep on 4 sides, then cut in thin slices-each slice should resemble a flower blossom.
  • Arrange a section of half of each ingredient clockwise in the cooker in this order: turnips, marinated beef, carrots, mushrooms, spinach slices, and meat balls. Repeat until cooker is filled.
  • Arrange your choice of garnishes alternatively on top.
  • Set the cooking pot in the middle of the table. Pour in the beef broth, which has been reheated in the kitchen.
  • Cover the cooker and allow to simmer for several minutes, then remove the cover.
  • After all the food have been eaten, ladle broth into soup bowls for sipping.
Garnishes: Use a small amount of several these: slices of hard cooked eggs, green onion tops. pine nuts, blanched walnuts, sliced steamed fish cakes or mushroom slices, spinach slices or pork balls saved from the cooking ingredients.

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