Crisp Napa Cabbage Shabu-Shabu: Ready in 5 Minutes Without Broth!
Broth Troubles Solved! The Secret to Easy Napa Cabbage Shabu-Shabu with Simple Coin Broth
Do you have lots of leftover vegetables or want to clear out your fridge? Are you looking for a delicious shabu-shabu experience without the hassle of making broth? This recipe is an incredibly simple Napa cabbage shabu-shabu that can be made in a flash using just two store-bought coin broths. The crisp Napa cabbage, fresh oysters, chewy rice cakes, and tender beef combine to create a wonderful meal.
Main Ingredients- 1/2 head Napa cabbage (cut into large pieces)
- 200g thinly sliced beef for shabu-shabu (fresh)
- 200g fresh oysters (rinsed and drained)
- Small amount of tteokbokki rice cakes (soaked until soft)
- 2 coin broths (store-bought)
Dipping Sauce- 10g soy sauce (2 Tbsp)
- 10g sugar (2 Tbsp)
- 10g vinegar (2 Tbsp)
- 10g water (2 Tbsp)
- 10g soy sauce (2 Tbsp)
- 10g sugar (2 Tbsp)
- 10g vinegar (2 Tbsp)
- 10g water (2 Tbsp)
Cooking Instructions
Step 1
Pour about 2 liters of water into a pot and add the 2 coin broths. Since this is shabu-shabu, a generous amount of water is recommended. The coin broth will dissolve, imparting a deep umami flavor, so you won’t need separate broth for a rich taste.
Step 2
Soak the tteokbokki rice cakes in lukewarm water for about 10-15 minutes until they become soft and pliable. This will make them chewier and more delicious when cooked.
Step 3
Wash the Napa cabbage thoroughly and then cut it into large pieces. It’s best not to cut it too small so that it retains a good texture when cooked in the shabu-shabu. If you have other favorite vegetables at home (like bok choy, mushrooms, etc.), cut them into bite-sized pieces to prepare.
Step 4
Gently rinse the fresh oysters under running water to remove any shells or impurities, then drain them well in a colander. The refreshing taste of the oysters will make the shabu-shabu broth even more flavorful.
Step 5
Once the water begins to boil, first add the prepared Napa cabbage and the soaked tteokbokki rice cakes. If you prepared other vegetables, add them all at this stage to cook.
Step 6
When the water with the Napa cabbage and rice cakes starts boiling vigorously again, finally add the fresh oysters and the thinly sliced beef for shabu-shabu. Cook them just until done. Beef can become tough if overcooked, so remove it as soon as the pink color disappears.
Step 7
While the Napa cabbage, seafood, and meat are cooking, prepare a simple dipping sauce. Mix soy sauce, sugar, vinegar, and water in a 1:1:1:1 ratio for a basic sweet and sour sauce. You can add mustard or minced garlic, or sesame seeds to your liking, or serve with store-bought chili sauce or peanut sauce.
Step 8
Voilà! Your super simple Napa cabbage shabu-shabu with crisp cabbage and fresh ingredients is ready. Dip the deliciously cooked ingredients into the sauce and enjoy the rich flavors. You can also finish the meal by adding rice or noodles to the remaining broth for a hearty finish.
