This Month’s Film: To Be Announced
Cuisine: Korean

Although many if not most Korean kitchens have all the modern conveniences such as running water, gas and electricity, the traditional Korean kitchen is fueled by a wood fire. Cooking utensils include the classic Asian wok, as well as a a special cooking vessel called a steamboat or hotpot, used not only in Korea, but throughout many other countries in Asia. The steamboat has a funnel-shaped chimney designed to hold hot coals or an electrical element to keep a moat of water or stock simmering around it.

The most common Korean hot pot dish is called Sin Sul Lo, and features thinly sliced meats and vegetables served uncooked, to be immersed in the simmering broth by each person at the table and retrieved when the ingredients are done. Sin Sul Lo is typically served with rice and dipping sauce, and at the end of the meal, the stock is served as a clear soup.

Steamboats are available at Asian markets, however, a crock pot, electric wok, or a pot of water on a hot plate may be used instead.

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