Sinseollo
 | |
| 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 (1298 kJ)[1] | |
| Korean name | |
| Hangul | 신선로 |
|---|---|
| Hanja | 神仙爐 |
| Revised Romanization | sinseollo |
| McCune–Reischauer | sinsŏllo |
| IPA | [ɕin.sʌl.lo] |
Sinseollo[2] (신선로; 神仙爐) or royal hot pot[2] is an elaborate dish consisting of meatballs, small and round jeonyueo (전유어), mushrooms, and vegetables cooked in a rich broth in Korean royal court cuisine. The dish is a form of jeongol (elaborate chowder-like stew). It is served in a large bundt pan-shaped vessel with a hole in the center, in which hot embers are placed to keep the dish hot throughout the meal.[3]
Etymology and history
[edit]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 of sinseon (신선; 神仙), "Taoist immortal spirit" and ro (로; 爐), brazier. Jeong Hee-ryang (정희량), a scholar in the court of Joseon Dynasty's King 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 a sinseon, so the cooking vessel was named "brazier for a sinseon".[6]
Sinseollo is also called yeolguja tang, which literally means "a tang (soup) that makes a mouth happy".[6][7]
Preparation and serving
[edit]
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 sliced mu 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]
See also
[edit]- Gujeolpanalso the new royal plate
- Korean royal court cuisine
- List of cooking vessels
- List of soups
- Korean cuisine
- Dae Jang Geum
References
[edit]- ^ "sinseollo" 신선로. Korean Food Foundation (in Korean). Archived from the original on 9 December 2019. Retrieved 16 May 2017.
- ^ a b (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-19.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ (in Korean) Sinseollo Archived 2020-05-04 at the Wayback Machine at Doosan Encyclopedia
- ^ a b (in Korean) Sinseollo Archived 2011-06-10 at the Wayback Machine at Britannica Korea
- ^ Hwang, Hye-seong. "열구자탕(悅口子湯) Yeolgujatang". Encyclopedia of Korean Culture (in Korean). Retrieved 2023-11-06.
- ^ a b c d "Culture Story - Sinseollo". Ministry of Culture, Sports and Tourism (in Korean). Archived from the original on 2018-05-05. Retrieved 2018-05-05.
- ^ Information and recipe of sinseollo Archived 2007-10-11 at the Wayback Machine Korea Tourism Organization
External links
[edit]- Information and recipe of sinseollo from Korea Foundation
- Best Culinary Day Tour in Seoul from Korea Tourism Organization
- General information on Korean cuisine and recipe from Seoul city official website
- (in Korean) Information about Korean royal court cuisine and sinseollo
- (in Korean) Information about sinseollo
- (in Korean) Information about sinseollo