Sunday, October 15, 2006

Shabu Shabu (Korean Style)

This crowd pleaser is easy to make and you can add any vegetables or meat you like. I've listed the ingredients I used, but you can try enoki mushrooms, carrots, zucchini, onion, asparagus, odeng (fish cake), even dduk (rice cake)! You can also try pork or use seafood instead - shrimp, scallops, mussels, imitation crab, baby octopus/squid. This dish can be divided into 3 courses: 1) meat and veggies, 2) udon, and 3) jook (rice).


portable stove
8 cups chicken stock
1 piece kelp
1 lb shabu shabu beef
napa cabbage
bean sprouts
green onion
chrysanthemum leaves
dang myun or udon noodles

Dipping Sauces

Option 1
Ponzu Sauce (available at most Asian markets)

Option 2
Memmi Sauce (Noodle Soy Sauce)

Option 3 - Ghetto Style
Soy Sauce diluted with water

You may add wasabi to any of the above sauces and/or grated ginger.


Arrange vegetables on a big platter. Place meat on plate. Create individual dipping sauces. Add chicken broth and kelp to saucepan. Bring to boil and then simmer. Remove kelp. Add dang myun first, then vegetables, then the beef - it will cook very quickly. Eat beef and veggies with dipping sauce. If you are using udon, you can make it after eating all the beef and veggies. Add udon to broth - adding more broth if needed. Cook 5-10 minutes and serve noodles. (I omitted this step and used dang myun instead because I'm not a big udon fan)

The final (and my favorite) course is jook. Leave about 1/2 cup broth and add rice, egg, and 1 tb sesame oil. Cook for 5 min. Add crumbled seaweed and serve.

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