Hearty Beef Shabu-Shabu at Home
Weekend Feast: Abundant Beef Shabu-Shabu Made at Home
Enjoy a cozy and abundant beef shabu-shabu meal with your family this weekend. This recipe brings the joy of a restaurant-style hot pot right to your dining table, perfect for creating special memories.
Main Ingredients- Thinly sliced beef for shabu-shabu
- Napa cabbage (Al-baechu)
- Bok choy
- Perilla leaves (Kkaennip)
- Bean sprouts
- Oyster mushrooms
- Enoki mushrooms
- Fish cakes (Eomuk)
- Frozen dumplings (Mandu)
Dipping Sauces- Chili sauce
- Chili sauce
Cooking Instructions
Step 1
First, let’s prepare the shabu-shabu broth. Fill a pot with a generous amount of water. Add the large chunks of radish and onion, along with the dried kelp. You can add a little store-bought broth base or use a dashi pack for a foundational flavor. It’s best to season it slightly lighter initially, as the broth will reduce and concentrate its flavor during cooking. If you don’t have the store-bought broth base, a homemade anchovy-kelp broth is also a great option. Once the broth comes to a boil, remove the kelp. If you desire a deeper flavor, add more broth base and let it simmer.
Step 2
Now, it’s time to prepare the vegetables, mushrooms, and fish cakes for the shabu-shabu. Cut the napa cabbage into bite-sized pieces. Wash the bok choy thoroughly and trim the ends. Wash the perilla leaves – they add a wonderful aroma. Rinse the bean sprouts and drain them well. Prepare the oyster mushrooms by removing the tough ends and separating them into smaller pieces. Slice the fish cakes into desired shapes.
Step 3
The star of our shabu-shabu is, of course, the beef! I’ve used thinly sliced beef brisket (Chadolbagi) for its tenderness. You can substitute with thinly sliced sirloin or other cuts suitable for shabu-shabu, based on your preference. Remember, beef cooks very quickly and can become tough if overcooked, so it’s best to dip it in the hot broth just before eating.
Step 4
We’re also adding some frozen dumplings to cook in the broth. If you have any leftover dumplings from a previous meal, feel free to use them! You can also add udon noodles or other preferred additions to the broth for an even more satisfying meal.
Step 5
Once the prepared broth is simmering, carefully add the prepared vegetables (napa cabbage, bok choy, perilla leaves, bean sprouts), mushrooms, and fish cakes. Let them cook until the vegetables are tender.
Step 6
As the vegetables begin to soften, start adding the thinly sliced beef, a few pieces at a time. The beef cooks almost instantly. Once the pink color disappears and the meat is just cooked through, gently lift it out of the broth and enjoy. Adding the beef in small batches ensures it stays tender and delicious. Avoid overcrowding the pot.
Step 7
Let’s prepare the dipping sauces to enhance the shabu-shabu experience. I’ve opted for a store-bought chili sauce. You can also serve it with other favorite sauces like ponzu (soy sauce-based) or peanut sauce.
Step 8
Now, it’s time to savor your delicious beef shabu-shabu! Dip the cooked fresh vegetables, tender beef, fish cakes, and dumplings into your chosen sauce and enjoy. For a truly complete meal, after you’ve enjoyed the ingredients, add udon noodles or rice to the remaining flavorful broth and simmer until cooked. This is a perfect way to create a memorable and satisfying weekend feast for the whole family!
