Aromatic Minari Shabu-Shabu: A Hearty Twist on ‘Matnamui Gwangjang’ Style
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Enjoy an abundant Minari Shabu-Shabu, inspired by the popular Korean show ‘Matnamui Gwangjang’ (A Taste of Korea). This recipe features a spicy broth reminiscent of Deungchon Kalguksu, loaded with fresh minari (water parsley) and mushrooms, along with tender pork and beef. Experience the delightful combination of fragrant minari and earthy mushrooms, enhanced by a zesty mustard dipping sauce. We’ll guide you through using a convenient meal kit and even share tips for making the sauce from scratch. Perfect for minari lovers seeking a special hot pot experience at home.
Main Ingredients- Minari Shabu-Shabu Meal Kit 1 pack (includes broth sauce, mustard sauce, mushrooms, noodle, other vegetables)
- Beef (bulgogi cut) 300g
- Pork shoulder (sliced) 1 pack (included in kit or prepared separately)
- Oyster mushrooms 1 bunch
- Enoki mushrooms 1/2 pack
- Fresh Minari (Water Parsley) 1+1/2 bundles (generous amount)
Cooking Instructions
Step 1
First, prepare the ‘Matnamui Gwangjang’ Minari Shabu-Shabu meal kit, often found in stores like E-Mart. Some kits may not include minari, so check the contents before purchasing or have extra minari ready. It’s best to have a generous amount if you love minari.
Step 2
If your meal kit doesn’t include pork, prepare 300g of beef, suitable for bulgogi or shabu-shabu. Thinly sliced bulgogi cuts or shabu-shabu-specific beef work well for quick cooking.
Step 3
Examine the contents of the meal kit. Typically, it includes a spicy broth sauce for a flavor similar to Deungchon Kalguksu, shabu-shabu meat (usually sliced pork shoulder), assorted mushrooms, instant noodles, and other vegetables. A mustard dipping sauce is also usually provided.
Step 4
Wash the separately prepared fresh minari thoroughly. Cut it into manageable pieces, about 5-7cm long. If the stems are thick, you can make a small cut to help them cook more evenly and tenderly.
Step 5
Prepare your favorite mushrooms, such as oyster mushrooms and enoki mushrooms. For oyster mushrooms, trim the tough base and separate the strands. For enoki mushrooms, trim the base and gently pull them apart with a fork to help them distribute well in the broth.
Step 6
Prepare the mustard dipping sauce to enhance the shabu-shabu. Place the mustard sauce from the meal kit into a dipping bowl. Following the ‘Matnamui Gwangjang’ style, add finely chopped green onions. If making the sauce from scratch, mix vinegar, sugar, soy sauce, prepared mustard (like karashi), minced garlic, and chopped green onions to your taste.
Step 7
Add the finely chopped green onions to the prepared mustard sauce. This combination offers a zesty mustard kick with the fresh aroma of green onions, elevating the overall flavor of the shabu-shabu.
Step 8
Set up an electric pot or a regular pot for cooking the shabu-shabu broth. Add the broth sauce from the meal kit to the pot. You might find there’s a generous amount.
Step 9
Add any other vegetable ingredients included in the meal kit, such as onions, leeks, or chili peppers, to the pot. These vegetables will add depth and umami to the broth.
Step 10
Instead of plain water, pour in 1L of natural dried pollack broth. If you don’t have this, an anchovy-kelp broth is a good alternative. Bring the broth to a boil, allowing the ingredients to simmer and infuse the liquid for the first stage.
Step 11
While the broth is simmering, arrange the prepared beef and pork attractively on a plate. The pork shoulder, being mostly lean meat, offers a light and satisfying flavor.
Step 12
Prepare the ingredients to be added to the shabu-shabu in sequence. Consider that mushrooms cook relatively quickly, so they will go in after the meat.
Step 13
Once the broth is at a rolling boil, add the prepared mushrooms. As they cook, they will release their savory flavors into the broth.
Step 14
Now it’s time to add the meat. Start with the sliced pork shoulder. Pork takes slightly longer to cook than beef, so adding it first is recommended. The delicious juices released from the pork will enrich the broth.
Step 15
Finally, add the generous mound of fresh minari to the pot. Dip it in briefly just until it wilts slightly, then immediately remove and dip into the mustard sauce. Minari cooks very quickly, so avoid overcooking to maintain its crisp texture and aromatic flavor. Enjoy! Don’t be shy with the minari – the more, the better! While some may have differing opinions on minari compared to cilantro, its unique fragrance is worth trying.
