 | |
| Alternative names | Royal hot pot |
|---|---|
| Type | Jeongol |
| Place of origin | Korea |
| Main ingredients | Meat,fish,vegetables |
| Ingredients generally used | rock tripe,walnut,ginkgo,chestnut,pine nut, egg garnish, dried chili threads,jangguk (soup soy sauce broth) |
| 310 kcal (1,300 kJ)[1] | |
| Korean name | |
| Hangul | 신선로 |
| Hanja | 神仙爐 |
| RR | sinseollo |
| MR | sinsŏllo |
| IPA | [ɕin.sʌl.lo] |
Sinseollo[2] (Korean: 신선로;Hanja: 神仙爐) orroyal hot pot[2] is an elaborate dish consisting ofmeatballs, small and roundjeonyueo (전유어), mushrooms, and vegetables cooked in a richbroth inKorean royal court cuisine. The dish is a form ofjeongol (elaborate chowder-like stew). It is served in a largebundt pan-shaped vessel with a hole in the center, in which hot embers are placed to keep the dish hot throughout the meal.[3]
Sinseollo is the proper name for the cooking vessel in which this dish is served, which has come to mean the actual dish as well.[4]Sinseollo is a composite word ofsinseon (신선;神仙), "Taoist immortal spirit" andro (로;爐),brazier.Jeong Hui-ryang [ko], a scholar in the court ofJoseon Dynasty'sKing Yeonsan, turned to a hermit-like life in the mountains after being exiled and disillusioned from politics. He made a small brazier to cook his meals, a portable cooking vessel that would cook various vegetables in a single pot.[5] He disappeared in the mountains and legend says he became asinseon, so the cooking vessel was named "brazier for asinseon".[6]
Sinseollo is also calledyeolguja tang, which literally means "atang (soup) that makes a mouth happy".[6][7]
Although the origin of the dish was based on vegetables, meat and fish were added in later years.[6] Up to 25 ingredients may be used in making the dish, such as beef, pork, chicken, pheasant, fish, abalone,sea cucumbers, and various vegetables. Boiled beef and slicedmu are placed in the dish with seasoned beef and the seafood. Mushrooms, carrots and other vegetables are placed next, with meatballs,walnuts,pine nuts,ginkgo nuts, and finely shredded red pepper used as garnish to create a colorful balance. Soup stock is poured over and then the dish is cooked with charcoal in the burner.[4][6]
