Aromatic Minari (Water Parsley) Shabu-Shabu
Feeling Like ‘Deungchon’ Style on a Chilly Day [Minari-Filled Shabu-Shabu]
When you crave lots of vegetables and meat, and the weather turns chilly, making you yearn for a hot, steaming broth, shabu-shabu comes to mind. This recipe is packed with fragrant minari (water parsley) for a deeply flavorful and refreshing soup, reminiscent of the popular ‘Deungchon Kalguksu’ stew. Enjoy this hearty and satisfying meal!
Main Ingredients
- Beef for Shabu-Shabu 500g (thinly sliced, fresh cut)
- Fresh Minari (Water Parsley) 1 bunch (washed thoroughly)
- Crispy Bean Sprouts 500g (trim off any yellowed or damaged parts)
- Chewy King Oyster Mushrooms 200g (trim off the tough base, then separate into strands)
- Savory Oyster Mushrooms 200g (trim off the tough base, then tear into bite-sized pieces)
- Rich Anchovy Broth 700ml (using an anchovy broth pack makes it convenient)
- Kalguksu (Noodle) for finishing, as desired
Spicy Shabu-Shabu Seasoning Paste
- Spicy and Sweet Gochujang (Korean Chili Paste) 2 Tbsp
- Savory Doenjang (Fermented Soybean Paste) 1 Tbsp
- Umami-Rich Ganjang (Soy Sauce) 3 Tbsp
- Aromatic Minced Garlic 5 Tbsp
- Fiery Gochugaru (Korean Chili Flakes) 3 Tbsp
- Sweetener Sugar 1/2 Tbsp
- Flavor Enhancer Dashida (MSG-based seasoning) 1 tsp (optional)
Refreshing Dipping Sauce
- Base Soy Sauce 1 Tbsp
- Tangy Vinegar 1 Tbsp
- Sweet Sugar 1 Tbsp
- Water for smooth consistency 1 Tbsp
- Spicy Red Chili Pepper 1/3 (thinly sliced)
- Aromatic Green Chili Pepper 1/3 (thinly sliced)
- Spicy and Sweet Gochujang (Korean Chili Paste) 2 Tbsp
- Savory Doenjang (Fermented Soybean Paste) 1 Tbsp
- Umami-Rich Ganjang (Soy Sauce) 3 Tbsp
- Aromatic Minced Garlic 5 Tbsp
- Fiery Gochugaru (Korean Chili Flakes) 3 Tbsp
- Sweetener Sugar 1/2 Tbsp
- Flavor Enhancer Dashida (MSG-based seasoning) 1 tsp (optional)
Refreshing Dipping Sauce
- Base Soy Sauce 1 Tbsp
- Tangy Vinegar 1 Tbsp
- Sweet Sugar 1 Tbsp
- Water for smooth consistency 1 Tbsp
- Spicy Red Chili Pepper 1/3 (thinly sliced)
- Aromatic Green Chili Pepper 1/3 (thinly sliced)
Cooking Instructions
Step 1
First, let’s create the delicious base broth for your shabu-shabu. You can make a rich broth by simmering anchovies and kelp, or for ultimate convenience, use a pre-made anchovy and kelp broth pack. This forms the flavorful foundation of your dish.
Step 2
Add the prepared oyster mushrooms to the simmering anchovy broth and let them cook for about 10 minutes. This allows the mushrooms to release their natural savory flavors, enriching the broth further.
Step 3
While the broth is simmering, prepare the shabu-shabu seasoning paste. Combining gochujang, doenjang, soy sauce, minced garlic, chili flakes, sugar, and Dashida (if using), mix well until smooth. This flavorful paste will be the heart of your shabu-shabu’s taste.
Step 4
Next, prepare a refreshing dipping sauce. Whisk together soy sauce, vinegar, sugar, and water. Add thinly sliced red and green chili peppers for a bit of spice and aroma. This zesty sauce is perfect for dipping your cooked ingredients.
Step 5
Now, let’s start building the shabu-shabu in the pot. Add 2-3 tablespoons of your prepared seasoning paste to the simmering broth. Then, add a portion of the fresh minari and a few slices of beef for shabu-shabu. Let it simmer for 1-2 minutes to infuse the broth with their flavors.
Step 6
Once the broth is flavored, beautifully arrange the crispy bean sprouts, fragrant minari, chewy king oyster mushrooms, and savory oyster mushrooms on top of the existing ingredients in the pot. Artfully place the remaining shabu-shabu beef slices and the sliced chili peppers around the edges. This not only looks appealing but also ensures even cooking.
Step 7
Finally, have your kalguksu noodles ready to be cooked as a delicious finish to your meal. These chewy noodles are perfect for soaking up the flavorful broth after you’ve enjoyed the main ingredients.
Step 8
Your shabu-shabu is now ready to be enjoyed! Cook the ingredients in the simmering broth and dip them into the prepared sauce. The hot, savory broth and tender ingredients will warm you up on a cold day. Simply dip and savor each bite!
Step 9
After you’ve savored the shabu-shabu, add about 250ml of water to the remaining flavorful broth. Bring it to a boil and cook the kalguksu noodles until they are tender and chewy. This turns your delicious shabu-shabu into a hearty noodle soup. (If the broth is already very flavorful and to your liking, you can skip adding extra water.)
