Beef Shabu-Shabu: A Special Home-Style Feast
How to Make Delicious Beef Shabu-Shabu: The Ultimate Guide to Broth and Dipping Sauce
Craving a restaurant-quality meal at home for a special occasion? This Shabu-Shabu recipe features a generous array of fresh ingredients, a deeply flavorful broth, and a vibrant dipping sauce to perfectly complement the tender beef. Prepare this for your year-end gatherings or family meals to create warm and memorable moments.
Fresh Vegetables & Main Ingredients- Beef, thinly sliced for Shabu-Shabu: 300g
- Napa Cabbage (Albaegi) Leaves: 3-4
- Oyster Mushrooms: 100g
- Enoki Mushrooms: 1 bunch
- Bean Sprouts: 100g
- Bok Choy: 2 heads
- Onion: 1/2
- Scallion (Green Onion): 1 stalk
Rich & Savory Broth Ingredients- Dried Anchovies (for broth): for 1.8L of water
- Cooking Wine (Mirin): 1 Tbsp
- Korean Soy Sauce for Soup: 1 Tbsp
- Fish Sauce or Anchovy Extract: 2 Tbsp
- Salt: 1/2 Tbsp
- Black Pepper: to taste
Tangy & Zesty Dipping Sauce- Soy Sauce: 2 Tbsp
- Sugar: 1/2 Tbsp
- Vinegar: 1 Tbsp
- Lemon Juice: 1 Tbsp
- Water: 2 Tbsp
- Wasabi (optional): to taste
- Dried Anchovies (for broth): for 1.8L of water
- Cooking Wine (Mirin): 1 Tbsp
- Korean Soy Sauce for Soup: 1 Tbsp
- Fish Sauce or Anchovy Extract: 2 Tbsp
- Salt: 1/2 Tbsp
- Black Pepper: to taste
Tangy & Zesty Dipping Sauce- Soy Sauce: 2 Tbsp
- Sugar: 1/2 Tbsp
- Vinegar: 1 Tbsp
- Lemon Juice: 1 Tbsp
- Water: 2 Tbsp
- Wasabi (optional): to taste
Cooking Instructions
Step 1
Begin by simmering 1.8L of water with dried anchovies to create the broth. Once the broth starts boiling, add 1 Tbsp of cooking wine to remove any fishy odors. Then, stir in 1 Tbsp of Korean soy sauce for soup and 2 Tbsp of fish sauce for a deep umami flavor. Season with 1/2 Tbsp of salt and a pinch of black pepper to balance the taste. Your delicious Shabu-Shabu broth is ready!
Step 2
Rinse the bean sprouts thoroughly under cold running water and drain them well. For the bok choy, trim the tough end of the stems and separate the leaves. Wash the leaves individually under running water.
Step 3
Prepare the mushrooms by trimming their woody ends. Tear the oyster mushrooms into bite-sized pieces along their natural grain. For enoki mushrooms, trim the base and then gently separate the strands.
Step 4
Thinly slice the onion into strips. Cut the scallion in half lengthwise, then slice it into long, julienne pieces. These will add aroma and flavor to your broth.
Step 5
Separate the Napa cabbage leaves and wash them under running water. Cut the leaves into manageable pieces, about 4-5 cm in length, which will be easy to pick up with chopsticks.
Step 6
Ensure you have thinly sliced beef specifically for Shabu-Shabu. Using high-quality, thinly sliced beef will make the dish incredibly tender and delicious.
Step 7
Let’s make the dipping sauce! In a small bowl, combine 2 Tbsp of soy sauce, 1/2 Tbsp of sugar, 1 Tbsp of vinegar, 1 Tbsp of lemon juice, and 2 Tbsp of water. Stir well until the sugar is completely dissolved. For an extra kick, add wasabi to your liking.
Step 8
Once the broth is simmering, add the Napa cabbage and bok choy first, as they take slightly longer to cook. Once these vegetables are tender-crisp, add the remaining vegetables and mushrooms. When the vegetables are cooked to your preference, dip the thinly sliced beef into the hot broth just until it changes color and is cooked through. Enjoy! For an even heartier meal, consider adding ingredients like udon noodles, dumplings, or rice cakes to the simmering broth. 🙂
