Ingredients

• Beef shank or brisket, 150 g
• Korean radish, 1 piece (8 cm)
• Carrot, 1 piece (8 cm)
• Water, 8 cups (2 L)
• Green onion, 1 stalk
• Whole garlic, 5 cloves
• Whole black peppercorns, 1 teaspoon
• 1 dried red chili pepper
• Soup soy sauce, 1 tablespoon
• Salt, a little
• Beef eye of round, 100 g
• 2 dried shiitake mushrooms
• 1 red chili pepper
• Soup soy sauce, 4 tablespoons
• Minced green onion, 2 tablespoons
• Minced garlic, 1 tablespoon
• Sesame oil, 1 tablespoon
• Ground black pepper, a little
• White fish, 60 g
• Minsi?
• Salt, a little
• White pepper, a little
• Flour, 3 tablespoons
• Eggs, 2
• Cooking oil, as needed
• Ground beef, 60 g
• Tofu, 30 g
• Salt, 1/2 teaspoon
• Minced green onion, 1 teaspoon
• Minced garlic, 1/2 teaspoon
• Sesame oil, 1/2 teaspoon
• Ground black pepper, a little
• Eggs, 2
• Salt, a little
• Walnuts, 3
• Ginkgo nuts, 12
• Pine nuts, 1 teaspoon
• Salt, a little
• Cooking oil, a little

Instructions

1. Boil the soup beef with the green onion, garlic, dried chili pepper, and black peppercorns in water over medium heat for about 40 minutes, then remove it.
2. While making the broth, add the radish and carrot whole and cook for about 10 minutes, then remove them.
3. Strain the beef broth through a cloth-lined sieve and season with soup soy sauce and salt. Slice the boiled beef thinly.
4. Slice the beef eye of round thinly.
5. Soak the shiitake mushrooms, remove the stems, squeeze them dry, and cut them into thin strips.
6. Season the sliced boiled beef, raw beef, and shiitake mushrooms separately with the prepared seasoning.
7. Mix the egg for the fish fritters and watercress skewers with a little salt. Separate the eggs for the egg garnish into yolks and whites, and season each lightly with salt.
8. Cut the red chili pepper in half lengthwise and remove the seeds.
9. Season the white fish with salt and white pepper, coat lightly with flour, dip in egg, and pan-fry slowly in oil on both sides.
10. Remove the leaves from the watercress, skewer them, coat lightly with flour, dip in egg, and pan-fry slowly in oil on both sides.
11. Mix the minced beef with mashed tofu and seasonings, shape into 1 cm balls, coat with flour and egg, and pan-fry while rolling.
12. Brush an oiled pan, wipe it clean, then cook the seasoned egg yolks and whites separately over low heat to make thin omelets.
13. Soak the walnuts in hot water for 10 minutes, peel off the skins with a skewer, roast the ginkgo nuts with salt in a pan with oil, and remove the inner skins by rubbing. Remove the tips from the pine nuts.
14. Cut the prepared boiled radish, carrot, red chili pepper, fish fritters, watercress skewers, and egg garnish into rectangular pieces sized to fit the width of the shinseollo mold.
15. Arrange the seasoned boiled beef, beef, and shiitake mushrooms flat at the bottom of the shinseollo. Layer the sliced ingredients on top in matching colors, then top with the meatballs, walnuts, ginkgo nuts, and pine nuts.
16. Pour boiling beef broth into the prepared shinseollo and heat for about 5 minutes with charcoal or solid fuel in the center chamber. Serve in individual portions.