How to Make Shabu Shabu / Korean Style Beef & Mushroom Hot Pot
|For the broth|
|Water||13 Cup (208 tbs)|
|Dried kelp||3 Medium (5cm x 5cm) (Optional)|
|Dried anchovy||23 Medium|
|Green onion||1 Medium|
|Dried red chili pepper||6 Medium (Optional)|
|Rice wine/White wine / any clear spirit like vodka||3 Tablespoon|
|For seasoning the broth|
|Red chili pepper flakes||1 1⁄2 Tablespoon|
|Red chili paste||1 Tablespoon|
|Soup soy sauce/Soy sauce||2 Tablespoon (Gook-Gan-Jang)|
|Minced garlic||1 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|For the dipping sauce|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Water||2 1⁄2 Tablespoon|
|Watercress||1 1⁄2 Ounce|
|Chinese broccoli||1 1⁄2 Ounce|
|Bok choy||1 1⁄2 Ounce|
|Enoki mushrooms||1 1⁄2 Ounce|
|Shimeji mushrooms||1 1⁄2 Ounce|
|For the shabu shabu - course 1|
|Beef sirloin||7 Ounce, sliced|
|For the shabu shabu - course 2|
|Noodles||9 Ounce (Korean style noodles : Kal-guk-soo)|
|For the shabu shabu (fried rice course) - course 3|
|Cooked rice||1 Cup (16 tbs)|
|Kimchi||1⁄2 Cup (8 tbs), finely chopped|
|Sesame oil||1 Tablespoon|
|Seaweed||2 Tablespoon, crushed|
To prepare the broth:
1. Put water, kelp , anchovies, green onion, dried red chili pepper and rice wine in a pot. Boil it for 10 minutes on high heat.
2. When the broth starts to boil, simmer it for 20 minutes on low heat.
3. In a bowl, mix all the ingredients for seasoning the broth.
4. Add this seasoning mix to the broth and dissolve it well. Simmer it for 10 minutes on medium heat.
5. After 10 minutes, filter the broth through a strainer.
To prepare the dipping sauce:
6. In a bowl, mix soy sauce,vinegar, water and wasabi. Set aside.
To prepare the vegetables and meat:
7. Cut off the roots, if any.
8. Wash thoroughly under running water and drain. Cut or break into sizes that are easy to eat.
9. Roll each piece of beef slices and arrange them nicely on a plate. (It will form a better shape if it is still slightly frozen)
For the Fried Rice Course (To prepare the Rice Mix):
10. Break 1/2 sheet of seaweed into small bits and put into a ziplock bag, and crush. Set this aside.
11. In a bowl or plate place cooked rice, kimchi drizzled with sesame oil, topped with crushed seaweed bits.
12. Top it with a cracked egg and set this aside for the course 3.
For the Shabu Shabu - Course 1:
13. Pour some of the prepared broth in a hot pot (or saucepan) and place it on a portable stove.(Add more broth, as it evaporates while eating)
14. When it starts to boil, put the vegetables in the broth. Let each person dip a piece of beef in the broth to cook individually.
15. When the meat and vegetables are cooked to your liking, dip in the dipping sauce and eat with vegetables.
For the Shabu Shabu - Course 2:
16. Add the hand-made noodles (Kal-Guk-Soo) into the broth and boil on high heat for 5 - 10 minutes or until it is fully cooked. (If you have pre-cooked the noodles, you only have to cook for 5 minutes. Add more broth, if required)
17. Turn off the heat once the noodles are cooked.
18. Serve hot and enjoy!
For the Shabu Shabu - Course 3:
18. Remove all remaining noodles from the soup. Leave a very small amount of broth at the bottom.
19. Add the rice mix in and stir-fry on high heat for 3 minutes.
20. Pat the rice so it’s leveled and turn down the heat to low and leave it for 5 - 10 minutes to form a crispy crust at the bottom.
21. Turn off the heat and enjoy your fried rice.
Pre-cook the noodles (Kal-guk-soo) for 3 minutes in boiling water. Then, wash in cold water and drain. This will prevent your broth from being too thick.
If you like spicy food, add more chili pepper flakes when seasoning the broth. If you can’t take spiciness, decrease the amount of chili flakes.
Prepare more broth, as you can keep adding more broth as the broth gets boiled down and becomes thick.
When serving the dipping sauce, if you have people who cannot take wasabi, serve it on the side. But, wasabi is highly recommended as it really will add a nice flavor to the dipping sauce.
You do not have to prepare all the 3 courses. You can end with the 1st or 2nd course, if you like.
Chef uses watercress, Chinese broccoli and bok choy. You may use other vegetables like cabbage, onion, water drop wart etc. or any of your favorite vegetables.
2. Portable stove
Calories 816 Calories from Fat 200
% Daily Value*
Total Fat 23 g34.7%
Saturated Fat 6.7 g33.5%
Trans Fat 0.1 g
Cholesterol 283.4 mg94.5%
Sodium 3053.4 mg127.2%
Total Carbohydrates 93 g31.1%
Dietary Fiber 8.7 g34.6%
Sugars 3.6 g
Protein 55 g109.9%
Vitamin A 60.9% Vitamin C 49.6%
Calcium 12.3% Iron 30.2%
*Based on a 2000 Calorie diet