Homemade Shabu-Shabu Feast
Craving Warm Broth? Enjoy Delicious Shabu-Shabu at Home Easily! (It’s Not Difficult!)
Making shabu-shabu at home is surprisingly simple and incredibly satisfying! Even without many special ingredients, you can create a wonderful meal. The harmony of abundant vegetables and tender meat, plus the warm, flavorful broth – it’s a delight. I’m sharing my easy shabu-shabu recipe here.
Rich and Refreshing Broth Ingredients- 1 Anchovy Stock Packet
- 1 piece Dried Kelp (10x10cm)
- 3-5 Dried Anchovies (optional, for extra umami!)
- 1/2 Onion (washed thoroughly with skin on)
- 1/4 Dried Pollack (dried type)
- A little Soy Sauce for Seasoning
Fresh Main Ingredients- 200-300g Thinly Sliced Beef or Pork for Shabu-Shabu
- 1 handful Bean Sprouts (rinsed under running water and drained)
- 2-3 heads Baby Bok Choy (separated leaves, rinsed thoroughly under running water)
- 1 pack Enoki Mushrooms (trimmed at the base and lightly rinsed)
- 100g Chinese Glass Noodles for serving (pre-soaked)
Flavor-Boosting Dipping Sauce- 6 Tbsp Soy Sauce
- 2 Tbsp Sugar
- 2-3 Tbsp Vinegar
- 1 ladle of prepared Broth
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 200-300g Thinly Sliced Beef or Pork for Shabu-Shabu
- 1 handful Bean Sprouts (rinsed under running water and drained)
- 2-3 heads Baby Bok Choy (separated leaves, rinsed thoroughly under running water)
- 1 pack Enoki Mushrooms (trimmed at the base and lightly rinsed)
- 100g Chinese Glass Noodles for serving (pre-soaked)
Flavor-Boosting Dipping Sauce- 6 Tbsp Soy Sauce
- 2 Tbsp Sugar
- 2-3 Tbsp Vinegar
- 1 ladle of prepared Broth
- 1/2 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, let’s soak the Chinese glass noodles. I soaked mine in water for about 8 hours until they were fully softened. It’s important to soak them long enough until they become pliable.
Step 2
Now, let’s make the rich and refreshing broth. In a pot, combine the anchovy packet, kelp, dried anchovies (if using), the half onion (washed), dried pollack, and about 1.5 liters of water. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 15-20 minutes to allow the flavors to infuse.
Step 3
Rinse the bean sprouts thoroughly under running water and drain them well in a colander. Doing this helps prevent the broth from becoming cloudy.
Step 4
Trim the tough base of the enoki mushrooms and lightly rinse the caps under running water. Separate the leaves of the baby bok choy and wash them carefully under running water, ensuring no dirt remains between the leaves.
Step 5
Your shabu-shabu feast is almost ready! Arrange the prepared vegetables and meat attractively on a platter. Feel free to add other vegetables like oyster mushrooms or napa cabbage according to your preference.
Step 6
Once the broth has sufficiently infused, remove the solids like kelp, dried anchovies, onion, and pollack, leaving only the clear broth. Removing the solids before adding ingredients ensures a cleaner broth. Turn off the heat for now.
Step 7
Let’s make the special dipping sauce! In a small bowl, combine 1 ladle of the prepared broth, 6 tablespoons of soy sauce, 2-3 tablespoons of vinegar, and 2 tablespoons of sugar. Mix well. For the gochugaru, place it in a separate small dish and ladle a little hot broth over it to soften it, creating a smooth paste similar to minced seasoning.
Step 8
Pour the clear broth into a wide pot and turn the heat back on to low. Once the broth begins to simmer gently, add soy sauce to adjust the seasoning to your taste. Taste and adjust as needed.
Step 9
First, add the prepared bean sprouts, baby bok choy, and enoki mushrooms to the simmering broth. Let them cook briefly until they are tender-crisp. The key is to maintain their fresh flavor and slight crunch.
Step 10
Now, add the thinly sliced meat, a little at a time, into the hot broth. Cook just until the pink color disappears, then immediately dip it into your sauce and enjoy. Be careful not to overcook, as the meat can become tough.
Step 11
After enjoying all the other ingredients, finally, add the well-soaked Chinese glass noodles to the pot and cook them in the broth. Once the noodles are soft and chewy, they’re ready to be enjoyed! Having the noodles in the remaining broth makes for a hearty and satisfying finish.
