Korean Style Shabu Shabu
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Servings
4 people
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Course
Main Course
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Cuisine
Asian
Korean Style Shabu Shabu
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The Korean version of Shabu Shabu— a very popular Japanese dish where thinly sliced meat and assorted vegetables are cooked in boiling water, and served with a variety of dipping sauces.
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Ingredients
Korean Style Shabu Shabu
- 1 lb Prime rib-eye Sliced Paper Thin
- 1 medium onion
- 1 large carrot (or 2 Small Carrots)
- 1 bunch spinach
- 10 Napa cabbage leaves
- 1 bunch green onions
- 1 bag enoki mushrooms (or 5-6 Large Shiitake Mushrooms)
- 1 7-8 oz bag Yam Noodles
Soup Stock
- 7-8 cups Anchovy Stock with Sea Kelp
- 2 tbsp Memmi Kikkoman Noodle Soup Base
- 1 tbsp sea salt
- 1 tbsp soy sauce Optional
Shabu Shabu Jook (Porridge)
- 2 cups cooked rice
- 1-2 tbsp chopped garlic
- 1/4 tsp garlic powder
- 1-2 tbsp Pon Shabu Sauce
- 2 tsp roasted sesame seeds
- 1 pinch ground black pepper
- 1 pinch sea salt
- 1/8 tsp red chili powder Optional
- Thinly Sliced Perilla Leaves Garnish
Instructions
Korean Style Shabu Shabu
- Prepare the soup stock by first making the anchovy stock on the stove. Add a piece of sea kelp (다시마 Dashima) at the end, and simmer for 5 more minutes.
- Season the soup lightly with some salt, soy sauce, and Memmi.
- Strain the anchovies and sea kelp, add the stock back into the pot. Keep it warm.
- Clean the vegetables and cut them.
- Slice the onions thinly. Cut the green onions into 1 1/2 inch lengths. Slice the carrots into thin slices so that they cook faster. Clean the spinach and cut off the roots.
- Rinse and cut off the roots of the enoki mushrooms.
- Put all the cut vegetables onto a large platter so that they are easy to reach when cooking at the table. You are now ready to cook and eat.
- Transfer the warm soup into the hot pot. Turn the heat on high and when the soup is boiling, take off the lid and cook the meat first. Add about 2-3 pieces of meat for each person.
- Serve the meat into the bowls, and let everyone dip the meat into one of the 2 sauces (pon, or goma shabu) before eating it. Reserve about 1/3 of the beef so you can cook it with the vegetables.
- It is now time to cook the vegetables with the meat. Don’t put all of the vegetables into the hot pot at once. Divide the vegetables into 2 or 3 parts and cook them in 2 or 3 batches.
- Add a handful of spinach, cabbage, yam noodles, then cover, and bring back to a boil.
- Finally, add the green onions and mushrooms.
- When the vegetables all become soft then they are ready to eat! Turn down the heat to low when everything is cooked to keep things warm.
- Serve the vegetables and the meat but not much of the soup, because it will be used later to make the porridge. Turn the heat back up to high when you’re ready to cook the next batch of vegetables and meat.
Shabu Shabu Jook
- To the soup, add some cooked rice and bring it to a boil. Make sure you have the right amount of soup for the rice— it should be fully immersed in the soup, with some soup leftover.
- Once the rice starts to bubble, season the porridge by adding the chopped garlic, black pepper, garlic powder, chili powder, pon shabu sauce, and salt. Remember to add a little at first, have a taste test, then add more if you think it’s not enough.
- Garnish with Roasted Sesame seeds and Perilla leaves.
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