Hearty Doenjang (Soybean Paste) Shabu-Shabu Full Course
Enjoy Chef Lee Chan-won’s Secret Doenjang Shabu-Shabu Full Course at Home! (Complete with Kalguksu Noodles and Mandu Porridge) – Featuring Beef Brisket
Experience a delightful full-course Doenjang Shabu-Shabu at home, featuring a rich broth made with anchovy-kelp stock, savory doenjang, and umami-packed tuna extract! Perfect for entertaining guests or for a special home-cooked meal.
Cold Brew Broth Ingredients- 2L Water
- 24 Dried Anchovies (for broth)
- 2 Tbsp Dried Shrimp
- 3 Sheets Dried Kelp (Kombu)
Shabu-Shabu Main Ingredients- 3 Tbsp Doenjang (Korean Soybean Paste)
- 1.5 Tbsp Tuna Extract (Fish Sauce)
- Beef Brisket or Shabu-Shabu Sliced Beef (as needed)
- Napa Cabbage Hearts (or regular Napa Cabbage) (as needed)
- Bok Choy (as needed)
- Assorted Mushrooms (Shiitake, Oyster, Enoki, etc.) (as needed)
Satisfying Finish: Mandu Porridge Ingredients- 6 Dumplings (Mandu)
- 1 Bowl Cooked Rice
- 1 Fresh Egg
- 2 Tbsp Toasted Sesame Oil
- 4 Ladles of Shabu-Shabu Broth
- A pinch of Toasted Sesame Seeds
- A pinch of Dried Seaweed Flakes (Gim)
- 3 Tbsp Doenjang (Korean Soybean Paste)
- 1.5 Tbsp Tuna Extract (Fish Sauce)
- Beef Brisket or Shabu-Shabu Sliced Beef (as needed)
- Napa Cabbage Hearts (or regular Napa Cabbage) (as needed)
- Bok Choy (as needed)
- Assorted Mushrooms (Shiitake, Oyster, Enoki, etc.) (as needed)
Satisfying Finish: Mandu Porridge Ingredients- 6 Dumplings (Mandu)
- 1 Bowl Cooked Rice
- 1 Fresh Egg
- 2 Tbsp Toasted Sesame Oil
- 4 Ladles of Shabu-Shabu Broth
- A pinch of Toasted Sesame Seeds
- A pinch of Dried Seaweed Flakes (Gim)
Cooking Instructions
Step 1
First, let’s prepare the cold brew broth for a deep, rich flavor. In a 2L container of water, add 24 dried anchovies, 2 tablespoons of dried shrimp, and 3 sheets of kelp. Cover and refrigerate overnight to let the flavors infuse. This overnight steep allows the savory notes from the anchovies and shrimp, along with the subtle umami from the kelp, to meld into a deeply flavorful and clean broth.
Step 2
Prepare your fresh vegetables for the shabu-shabu. Separate the leaves of the napa cabbage hearts and wash them thoroughly. Trim the bases of the bok choy and wash them as well. Prepare your assorted mushrooms by trimming the stems or tearing them into bite-sized pieces. Fresh vegetables not only enhance the broth’s flavor but also add wonderful texture to your meal.
Step 3
Pour the cold-brewed broth into a pot and bring it to a simmer over medium heat. Once it starts to boil, add 1.5 tablespoons of tuna extract for an extra boost of savory flavor. Next, gradually whisk in 3 tablespoons of doenjang using a fine-mesh sieve to ensure it dissolves smoothly without clumps. Straining the doenjang results in a silkier, more refined broth. Your delicious shabu-shabu broth is now ready!
Step 4
Once the broth is boiling, start adding your prepared vegetables and thinly sliced beef brisket or shabu-shabu meat. Dip them into the broth until cooked to your liking, then carefully remove and enjoy with your favorite dipping sauce. The combination of freshly cooked meat and crisp vegetables is truly delightful!
Step 5
After enjoying the meat and vegetables, it’s time for the noodle course. Add fresh kalguksu (knife-cut noodles) to the boiling broth and cook for about 5 minutes. (Pro Tip: For even chewier noodles, you can pre-boil the fresh kalguksu noodles in separate boiling water for about 4 minutes, then rinse them under cold water before adding them to the shabu-shabu broth. This step helps remove excess starch and prevents the noodles from becoming mushy, resulting in a wonderfully springy texture.)
Step 6
Finally, let’s make a hearty and flavorful mandu porridge to finish. Ladle about 4 cups of the shabu-shabu broth into a clean pot. Add 6 dumplings (mandu) and mash them with the back of a spoon as the broth heats up. Stir in 1 bowl of cooked rice and 2 tablespoons of toasted sesame oil. Simmer over medium-low heat for 7-8 minutes, stirring frequently to prevent sticking. Once the porridge has thickened, turn off the heat. Gently place the yolk of 1 fresh egg on top. The residual heat will cook the yolk, allowing you to swirl it in for a rich, creamy finish. Garnish with toasted sesame seeds and dried seaweed flakes for a nutritious and satisfying conclusion!
