Sinseonro is one of the dishes eaten by the royal court and the nobility of the Joseon Dynasty. It is a type of soup made by lighting a charcoal fire in the middle and eating it. It is one of the dishes that is hard to find these days. It was first known as Sinseonro in the 1900s.

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Sinseonro is one of the representative royal dishes of Korea. Its original name was Yeolgujatang, meaning soup that pleases the mouth when eaten. Sinseonro refers to the bowl of Yeolgujatang. Now, Sinseonro refers to the dish itself, and it is also called Gujatang, Yeolguji, or Tangguja.

It is made by boiling various meats and internal organs and placing them on the bottom, and then placing sea cucumbers, abalone, sesame seeds, shiitake mushrooms, and raw fish in a circle, and topping them with gingko nuts, walnuts, and pine nuts. It is a dish that is eaten while adding broth and boiling it in a central fire pit.

​In the 70s, the delicious powder and magic powder, Miwon, made by Jeil Jejeong, created the image of Sinseonro, and fiercely competed with Mi-pung, which appeared at the same time.

Yeolgujatang was served at royal banquets, Daejeon, and Sejajeon, and sea cucumber was always included, so sea cucumber was an ingredient of Yeolgujatang that was only served to the royal family of the Joseon Dynasty. In addition to sea cucumber, seafood included in Yeolgujatang included abalone, mullet, and crab roe, and records of making and serving sea cucumber pancakes can be found in the royal protocols.

Sinseonro, a traditional Korean stew, is a menu that is good for sharing with many people on special days, and there are related restaurants in Insa-dong and Gye-dong now.

In the late 19th century, the author of 『Eonmun Husaengnok』, Gujatang (Sinseonro) and stew are mentioned.

Gujatang was a luxurious dish made with beef, as well as ox intestines such as tripe, tripe, soybean sprouts (kidneys), gonjasoni (large intestines), bu-a (lungs), intestines, spleen, and ox bones, as well as sea cucumber, abalone, pine mushrooms, shiitake mushrooms, common mushrooms, bellflower roots, water parsley, gobi, gourds, walnuts, ginkgo nuts, and jujubes.

The stew also contained beef, various vegetables, and mushrooms (stone moss, common mushrooms, and shiitake mushrooms).

The broth in Shinseonro was made by boiling ox heads. It was said to be delicious because pine nuts and chestnuts were added to it. Four to five people sat around a Shinseonro pot and ate, and it is said that the pot was made to order because eating the sumptuous feast meant that one would live as long as a god.