Hearty Beef Shabu-Shabu
Warm Up on a Chilly Day with Delicious Beef Shabu-Shabu
Craving shabu-shabu on a cold day, I decided to make it at home! This recipe brings together fresh vegetables and tender beef for a truly satisfying meal. It’s perfect for gathering around the table with family and friends.
Main Ingredients- Beef (for Shabu-Shabu) 600g
- Napa Cabbage 1 head
- Korean Water Parsley (Minari) 1 bunch
- Oyster Mushrooms 1 pack
- King Oyster Mushrooms 1 bag
- Bean Sprouts 2 packs
- Bok Choy 1 pack
- Knife-cut Noodles (Kalguksu) for 2 servings
Broth Ingredients- Anchovy-Kelp Broth Tea Bag 1 pc
- Onion 1 (cut into large pieces)
- Scallion 1 (cut into large pieces)
- Whole Peppercorns 1 Tbsp
- Whole Garlic Cloves 1 handful
- Korean Soy Sauce (Guk-ganjang) 2 Tbsp
- Katsuobushi Broth Base (Katsuobushi Jjangguk) 1 cup
- Salt (to taste)
Dipping Sauce Ingredients- Prepared Broth 3 cups
- Soy Sauce (Jin-ganjang) 2 cups
- Plum Extract (Maesil-cheong) 1/2 Tbsp
- Corn Syrup (Yoridang) 1 Tbsp
- Wasabi (for serving)
- Anchovy-Kelp Broth Tea Bag 1 pc
- Onion 1 (cut into large pieces)
- Scallion 1 (cut into large pieces)
- Whole Peppercorns 1 Tbsp
- Whole Garlic Cloves 1 handful
- Korean Soy Sauce (Guk-ganjang) 2 Tbsp
- Katsuobushi Broth Base (Katsuobushi Jjangguk) 1 cup
- Salt (to taste)
Dipping Sauce Ingredients- Prepared Broth 3 cups
- Soy Sauce (Jin-ganjang) 2 cups
- Plum Extract (Maesil-cheong) 1/2 Tbsp
- Corn Syrup (Yoridang) 1 Tbsp
- Wasabi (for serving)
Cooking Instructions
Step 1
First, let’s make the delicious broth, the heart of shabu-shabu. In a pot, add the anchovy-kelp broth tea bag, the large-cut onion and scallion, whole garlic cloves, and whole peppercorns. Pour in 2 Tbsp of Korean soy sauce and 1 cup of katsuobushi broth base. Bring to a boil over high heat, then reduce to medium-low and simmer for about 20 minutes to extract the flavors. Once the broth is rich, remove the tea bag and solids. Finally, season with salt to your preference. A clear, refreshing broth is key!
Step 2
Now, let’s prepare the fresh vegetables for our shabu-shabu. Feel free to add any other vegetables you enjoy! Today, I’ve prepared Korean water parsley (minari), crisp baby napa cabbage, flavorful mushrooms (oyster and king oyster), crunchy bean sprouts, and tender bok choy. The variety of colors and textures will make the shabu-shabu even more delightful.
Step 3
Rinse the bean sprouts thoroughly under running water. Then, drain them well in a colander. It’s important to remove as much excess water as possible to prevent the broth from becoming cloudy.
Step 4
Wash the baby napa cabbage and cut it into bite-sized pieces, about 3-4 cm wide. Trim any tough stems from the Korean water parsley, wash it well, and then cut it into lengths of about 5-6 cm. The fragrant aroma of the minari will blend beautifully with the broth.
Step 5
For the mushrooms, trim the ends of the king oyster mushrooms and slice them into your preferred size or shape. Separate the oyster mushrooms into individual pieces. Wash the bok choy and then separate the leaves from the stems, tearing them into bite-sized pieces. Having all the vegetables prepped like this makes cooking much easier.
Step 6
Voila! All the colorful and fresh vegetables are ready. Just looking at them makes my mouth water – they’ll surely enhance the flavor of the shabu-shabu!
Step 7
Pour the warm broth you made earlier into a pot, filling it about halfway. You want enough broth to cook the vegetables and beef thoroughly.
Step 8
Now, let’s prepare the star of our shabu-shabu: the fresh beef. Using thinly sliced beef specifically for shabu-shabu ensures it cooks quickly and remains tender when gently simmered in the broth.
Step 9
After enjoying the delicious shabu-shabu, don’t forget to prepare the knife-cut noodles (kalguksu) to cook in the remaining broth. Chewy kalguksu will be the perfect ending to this meal!
Step 10
Shall we prepare a tasty dipping sauce too? In 3 cups of the prepared broth, mix in 2 cups of soy sauce, 1/2 Tbsp of sweet plum extract, and 1 Tbsp of corn syrup for a nice glaze. If you like a little kick, add some wasabi on the side. The sauce will taste even better if you let it sit for a bit.
Step 11
All systems go! Now, simply dip the fresh vegetables and beef you want into the simmering broth and cook gently. Cook the beef just until the pink color disappears for maximum tenderness. The vegetables should be lightly cooked to retain a pleasant crispness.
Step 12
Once you’ve finished the shabu-shabu, add the prepared kalguksu noodles to the remaining broth and cook until done. If you’re still hungry after the noodles, consider making some fried rice with the leftover broth for an extra satisfying meal. How about this hearty and delicious shabu-shabu meal?
