Homemade Beef Shabu-Shabu: The Secret to a Deep and Clear Broth
A Recipe for a Generous and Delicious Beef Shabu-Shabu at Home
Beef Shabu-Shabu, featuring thinly sliced beef and fresh vegetables simmered in a clean, flavorful broth, is an exquisite dish. The broth, initially light, deepens with umami as the ingredients cook. It’s surprisingly easy to create a delicious Shabu-Shabu experience at home, from the broth to the dipping sauces, allowing you to enjoy a more abundant meal than dining out.
Main Ingredients- Thinly sliced beef for Shabu-Shabu, 600g (e.g., chuck eye roll, round, brisket)
- Napa cabbage (Baecho), 1/2 head (cut into bite-sized pieces)
- Bok choy, 4 stalks (trim ends, halve larger leaves)
- Bean sprouts, 200g (rinse thoroughly and drain well)
- Perilla leaves (Kkaennip), 10 leaves (remove stems, halve)
- Shiitake mushrooms, 2-3 (trim ends, score caps or slice)
- Oyster mushrooms, 1 handful (trim ends and separate)
- King oyster mushrooms, 2 (slice into bite-sized pieces)
Broth Ingredients- Water, 1.6L
- Dried anchovy and kelp sachet (for broth), 2 packs
- Daikon radish, 1 piece (cut into large chunks)
- Green onion, 1 stalk (cut into large pieces)
- Onion, 1 whole (cut into large pieces)
- Dried shiitake mushrooms, 2
- Garlic cloves, 12 (unpeeled or lightly crushed)
- Soup soy sauce (Guk-ganjang), 1 Tbsp (tablespoon)
- Tsuyu or Fish sauce, 1 Tbsp (tablespoon)
Soy-Wasabi Dipping Sauce- Soy sauce, 1 Tbsp (tablespoon)
- Plum syrup (Maesil-cheong), 1 Tbsp (tablespoon)
- Wasabi, to taste
Ponzu Sauce- Soy sauce, 3 Tbsp (tablespoons)
- Vinegar, 1 Tbsp (tablespoon)
- Yuzu zest or marmalade, 1 Tbsp (tablespoon)
- Honey, a little (to taste)
- Water, 1.6L
- Dried anchovy and kelp sachet (for broth), 2 packs
- Daikon radish, 1 piece (cut into large chunks)
- Green onion, 1 stalk (cut into large pieces)
- Onion, 1 whole (cut into large pieces)
- Dried shiitake mushrooms, 2
- Garlic cloves, 12 (unpeeled or lightly crushed)
- Soup soy sauce (Guk-ganjang), 1 Tbsp (tablespoon)
- Tsuyu or Fish sauce, 1 Tbsp (tablespoon)
Soy-Wasabi Dipping Sauce- Soy sauce, 1 Tbsp (tablespoon)
- Plum syrup (Maesil-cheong), 1 Tbsp (tablespoon)
- Wasabi, to taste
Ponzu Sauce- Soy sauce, 3 Tbsp (tablespoons)
- Vinegar, 1 Tbsp (tablespoon)
- Yuzu zest or marmalade, 1 Tbsp (tablespoon)
- Honey, a little (to taste)
- Soy sauce, 3 Tbsp (tablespoons)
- Vinegar, 1 Tbsp (tablespoon)
- Yuzu zest or marmalade, 1 Tbsp (tablespoon)
- Honey, a little (to taste)
Cooking Instructions
Step 1
**[Prepare the Broth]** In a pot, combine 1.6L of water with the anchovy-kelp sachet (2), daikon radish chunks (1), green onion pieces (1), onion chunks (1), dried shiitake mushrooms (2), and garlic cloves (12). Bring to a boil over high heat, then reduce to medium-low heat and simmer for 20 minutes to extract the flavors. This slow simmering creates a rich base.
Step 2
**[Season the Broth]** After simmering, remove and discard all the solid ingredients, leaving a clear broth. Season the broth with 1 tablespoon of soup soy sauce (Guk-ganjang) and 1 tablespoon of Tsuyu (or fish sauce). Stir well. This step enhances the savory depth of the broth.
Step 3
**[Prepare the Vegetables – Part 1]** Get your vegetables ready for dipping. Trim the tough ends of the bok choy. If the leaves are very large, cut them in half. For the perilla leaves, remove the tough stems and then cut them in half. This makes them easier to manage in the pot.
Step 4
**[Prepare the Vegetables – Part 2]** Separate the leaves of the Napa cabbage and cut them into manageable, bite-sized pieces. The cabbage will add a subtle sweetness to the broth as it cooks.
Step 5
**[Prepare the Bean Sprouts]** Rinse the bean sprouts thoroughly under cold running water. After rinsing, place them in a colander to drain completely. This prevents clouding the broth and keeps them crisp.
Step 6
**[Prepare the Mushrooms]** For the oyster mushrooms, trim the tough base and separate the clusters into individual pieces. Slice the king oyster mushrooms into bite-sized rounds. For the shiitake mushrooms, you can score the caps decoratively or slice them thinly.
Step 7
**[Prepare the Beef]** Choose thinly sliced beef cuts suitable for Shabu-Shabu, such as chuck eye roll, round, or brisket. If you ask your butcher for ‘Shabu-Shabu cut,’ they will prepare it at the perfect thickness for quick cooking.
Step 8
**[Make the Dipping Sauces]** Prepare two classic dipping sauces. For the Soy-Wasabi sauce, mix 1 tablespoon of soy sauce, 1 tablespoon of plum syrup, and wasabi to your preferred heat level. For the Ponzu sauce, combine 3 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of yuzu zest or marmalade, and a little honey. Stir until well combined. Feel free to add other sauces like chili or peanut sauce to your liking.
Step 9
**[Prepare Noodles]** To make your Shabu-Shabu meal even more satisfying, prepare some noodles (like udon or ramen noodles) to cook in the broth at the end. This turns the meal into a hearty, complete dish.
Step 10
**[Cook the Vegetables First]** Once the broth is at a rolling boil, start by adding the prepared vegetables like cabbage, bok choy, mushrooms, and bean sprouts. Let them simmer until tender. The vegetables will release their flavors into the broth, adding complexity.
Step 11
**[Cook and Enjoy the Beef]** When the vegetables are tender, begin dipping the thinly sliced beef into the boiling broth, a few slices at a time. The beef cooks very quickly, so avoid overcooking. Once cooked, dip the beef into your chosen sauce and savor the delicious flavors!
