April 29, 2018


Sesame seed - 1/4 cup
Soy sauce- 1/4 cup
Garlic clove - 1/2 (minced)
Salad oil - 2 tbsp
Lean, tender beef such as sirloin or
tenderloin - 1 pound (thinly sliced)
Ground pork - 1 pound
Pine nuts, pistachio or walnut pieces - 45
Eggs - 2 (slightly 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 seed by stirring them in a dry pan over medium heat until browned; combined with soy sauce, garlic and 2 tablespoons 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 water just until lump.
  • 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 alternately on top.
  • Set the cooking pot in the middle of the table.Pour in the beef broth, which has been re-heated in the kitchen.Cover the cooker and allow to simmer for several minutes then remove the common pot, using forks.After all foods have been eaten, ladle broth into soup bowls for sipping. Serves 4-6.
  • USe a small amount of several of these: Slices of hard cooked eggs, green onion tops, pine nuts, blanched walnuts, sliced steamed fish cakes called Kamaboko or mushroom slices, spinach slices, or pork balls saved from the cooking ingredients.
This dish, always reserved for special occasions in Korea, in historically an even more elaborate creation than the relatively simplified version.

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