The Korean model of Shabu Shabu— a very fashionable Japanese dish the place thinly sliced meat and various greens are cooked in boiling broth, and served with quite a lot of dipping sauces.
Much like how I got here to develop my very own recipe for Yache Twigim (as a result of no restaurant served this dish), I developed this recipe over time as a result of I’ve not but discovered any eating places in my space that serves this dish the best way I prefer it.
My Shabu Shabu Story
The most effective Shabu Shabu I ever had was on a pheasant farm in Jeju Island a few years in the past after I was 13 or so. It was made out of pheasant inventory and paper skinny slices of pheasant meat. It was simply unbelievably tender and scrumptious. I haven’t had something related ever since, however this beef shabu shabu is considerably near that.
I really like this dish as a result of additionally it is very easy to arrange and prepare dinner and that you simply get to eat numerous greens whereas nonetheless having fun with the style of meat. The price of this type of beef is a bit excessive however the quantity of meat you eat is definitely fairly little so it’s higher on your well being. It is usually very nutritious and really eating regimen pleasant. Can’t get any higher than that, proper?
What Pot Works Finest?
It really works greatest in case you have an electrical sizzling pot (cooker) just like the one beneath.
Moreover the rice cooker, that is in all probability the very best electrical equipment to have for cooking Asian dishes. Whenever you purchase an electrical sizzling pot, ensure that it may well attain excessive temperatures (above 450 levels), it’ll boil faster. If you happen to don’t have a cooker, you can too use a desk prime fuel or electrical cooker with a pot on it or just prepare dinner in a pot on the range.
Selecting the Proper Elements
Shabu Shabu Meat
We’ve got a Japanese grocery retailer close by, and that is how they promote the shabu shabu meat. It’s paper skinny and has very good marbling to the meat. Hopefully you may get beef of this high quality in your neighborhood. The cuts are often Rib Eye, Chuck for beef and Pork Loin if you wish to use pork. You may also use hen for probably the most wholesome model.
Notice, shabu shabu cuts are lot thinner than Sukiyaki cuts however in a pinch, that may work OK too.
The essential factor is to have the meat sliced actually actually paper skinny. You need it to be so skinny that it virtually rips aside if you decide it up.
Apart from that, ensure that to pick meat that has good marbling. If the meat is just too thick, it is going to be too chewy and difficult when cooked.
Methods to slice Shabu Shabu cuts at house
You may freeze your meat within the freezer for 1.5 to three hrs till it’s agency sufficient for the meat to maintain form whereas it’s not too frozen for you to have the ability to reduce with out problem. Sorry, that the time vary is so large. As a result of I don’t know the way thick your reduce might be, I needed to offer you a variety. Simply test each 30 min and see if it’s going to work.
After which simply reduce towards the grain no matter meat reduce you might have. If you wish to see a video – you may watch the start of my Methods to make Bulgogi youtube video. I present you the way to freeze and reduce a flank steak to make Bulgogi.
Yam Noodles
Listed here are two completely different sorts of yam noodles— they each work fantastic.
Their style is absolutely not a lot completely different – there’s really not numerous style to those noodles. The noodles are eaten extra for texture and they’re zero energy! Can’t beat that!! You may also use kelp noodles if that’s simpler to purchase.
These noodles work nice in soups as a result of it doesn’t thicken the soup in any respect, and their texture stays chewy (al dente) irrespective of how lengthy they’re cooked.
Methods to make Korean Model Shabu Shabu
Most important Elements
- 1 lb Prime Rib-eye (sliced paper skinny)
- 1 medium yellow snion
- 1 giant Carrot, or 2 Small Carrots, sliced skinny
- 1 bunch Spinach (Korean or Japanese spinch works greatest)
- 1 small Napa Cabbage
- 1 bunch Inexperienced Onions
- 1 bag of Enoki Mushrooms (or 5-6 Massive Shiitake Mushrooms)
- 1 7 or 8 oz Bag of Yam Noodles
Soup Inventory
- 7-8 cups of Anchovy inventory with Sea Kelp
- 2 tbsp Memmi (Kikkoman Noodle Soup Base)
- 1 tbsp Sea Salt
- 1 tbsp Soy Sauce (elective)
Dipping Sauces
Creamy Sesame Citrus Sauce
- 2.5 Tbsp Tahini Sauce
- 1 Tbsp white miso
- 1/3 C cooking sake or Mirin
- 1 Tbsp Ponzu sauce
- 1 tsp sugar
- 4 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp soy sauce
Lime Kelp Sauce
- 1 Tbsp lime juice
- 3 Tbsp soy sauce
- 1 Tbsp + 2 tsp rice vinegar
- 1 Tbsp ponzu sauce
- 2 Tbsp Kelp Broth (take from shabu shabu broth)
- 1 tsp sugar
My favourite Retailer Purchased Sauces
- Goma Shabu— Sesame + Soy Sauce + Vinegar + Sugar Sauce
- Pon Shabu— Ponzu (Citrus Sauce) + Soy Sauce + Vinegar + Dashi Sauce
Directions
- Put together the soup inventory by first making the anchovy inventory on the range. Add a chunk of sea kelp (다시마 Dashima) on the finish, and simmer for five extra minutes. If you happen to go away the ocean kelp within the inventory for too lengthy, milky, sappy, substance begins to return out from the kelp. This doesn’t actually have an effect on the style, nevertheless it does make the soup cloudy.
- Season the soup evenly with some salt, soy sauce, and Memmi. Style the soup and modify accordingly. Pressure the anchovies and sea kelp, add the inventory again into the pot. Hold it heat.
- Clear the greens and reduce them. Sever the foundation finish of the Napa Cabbage first, then the remainder of the plant will unravel by itself.
Stack the leaves, and reduce into items like so. - Slice the onions thinly. Reduce the inexperienced onions into 1 1/2 inch lengths. Slice the carrots into skinny slices in order that they prepare dinner quicker. Clear the spinach and reduce off the roots.
- Rinse and reduce off the roots of the enoki mushrooms. You may substitute contemporary shiitake or oyster mushrooms, or use dried reconstituted shitake mushrooms as a substitute of enoki.
- Put all of the reduce greens onto a big platter in order that they’re simple to succeed in when cooking on the desk.
- You at the moment are able to prepare dinner and eat. Hopefully the desk setting is completed by now…it is best to have a small soup bowl and sauce dishes for every place setting.
- Switch the nice and cozy soup into the recent pot. Flip the warmth on excessive and when the soup is boiling, take off the lid and prepare dinner the meat first. Add about 2-3 items of meat for every individual. As a result of the meat is so skinny, it cooks virtually immediately, so be ready to take it out when the meat is now not pink.
- Serve the meat into the bowls, and let everybody dip the meat into one of many 2 sauces (pon, or goma shabu) earlier than consuming it. Reserve about 1/3 of the meat so you may prepare dinner it with the greens!
- It’s now time to prepare dinner the greens with the meat. Don’t put the entire greens into the recent pot without delay. Divide the greens into 2 or 3 components and prepare dinner them in 2 or 3 batches. In any other case, they may take too lengthy to prepare dinner and other people received’t be comfortable.
- Add a couple of items of the meat, and a number of the carrots and onions first since they take longer to prepare dinner. Cowl the pot and let it come again to a boil.
- Add a handful of spinach, cabbage, yam noodles, then cowl, and convey again to a boil.
- Lastly, add the inexperienced onions and mushrooms.
- When the greens all change into comfortable then they’re able to eat! Flip down the warmth to low when all the pieces is cooked to maintain issues heat.
- Serve the greens and the meat however not a lot of the soup, as a result of it is going to be used later to make the porridge. Flip the warmth again as much as excessive if you’re able to prepare dinner the subsequent batch of greens and meat.
FROM JINJOO!
Suggestions and Tips for a Good Shabu Shabu
- Don’t really feel like it’s a must to have ALL the greens I listed within the recipe. So long as you might have some cabbage, onions, carrots, inexperienced onions and a few sort of mushroom, you might be good.
- If you happen to can, purchase oriental spinach, It doesn’t get as mushy because the frequent spinach when cooked. Oriental spinach/Japanese spinach/Korean spinach are often smaller, have longer stems and have pointier, flatter leaves.
- The spinach and cabbage cut back so much in quantity when cooked, so it is best to have much more ready.
- SAVE leftover broth for an additional dish – the broth you should have leftover on the finish is GOLD. If you happen to aren’t going to make use of it for noodles or rice porridge, save the leftover within the fridge or freezer then use it to make rice porridge or simply use as broth for jjigae or no matter.
Methods to make Shabu Shabu Jook (Porridge)
After everybody has had an excellent share of all of the greens and the meat— (it’s good to have some leftover meat and veggies within the soup)— you may start to make the jook!
Elements
- 2 cups Cooked Rice
- 1 – 2 tbsp Chopped Garlic
- 1/4 tsp Garlic Powder
- 1 – 2 tbsp Pon Shabu Sauce
- 2 tsp Roasted Sesame Seeds
- 1 pinch of Floor Black Pepper
- Thinly Sliced Perilla Leaves (Garnish)
- Salt (to style)
- 1/8 tsp Crimson Chili Powder (elective)
Directions
- To the soup, add some cooked rice and convey it to a boil. Be sure you have the correct quantity of soup for the rice— it must be totally immersed within the soup, with some soup leftover. But when the rice is just too freely swimming within the water, you might need to take a number of the soup out. You may all the time add extra again in later.
- As soon as the rice begins to bubble, season the porridge by including the chopped garlic, black pepper, garlic powder, chili powder, pon shabu sauce, and salt. Bear in mind so as to add a bit at first, have a style check, then add extra if you happen to suppose it’s not sufficient.
So what are these brownish seeds that you simply see on prime of the jook? They’re the seeds of the perilla plant – a cousin of the white sesame seeds that you simply generally see. They’re very aromatic and flavorful and I really like the way it provides a bit further punch to the jook. - When you have contemporary perilla leaves, you may slice a few of them and add to the porridge proper earlier than you eat!
Korean Model Shabu Shabu
The Korean model of Shabu Shabu— a very fashionable Japanese dish the place thinly sliced meat and various greens are cooked in boiling water, and served with quite a lot of dipping sauces.
serves: 4 individuals
Elements
Shabu Shabu Jook (Porridge)
Directions
Korean Model Shabu Shabu
-
Put together the soup inventory by first making the anchovy inventory on the range. Add a chunk of sea kelp (다시마 Dashima) on the finish, and simmer for five extra minutes.
7-8 cups Anchovy Inventory with Sea Kelp
-
Season the soup evenly with some salt, soy sauce, and Memmi.
2 tbsp Memmi, 1 tbsp Sea Salt, 1 tbsp Soy Sauce
-
Pressure the anchovies and sea kelp, add the inventory again into the pot. Hold it heat.
-
Clear the greens and reduce them.
10 Napa Cabbage Leaves
-
Slice the onions thinly. Reduce the inexperienced onions into 1 1/2 inch lengths. Slice the carrots into skinny slices in order that they prepare dinner quicker. Clear the spinach and reduce off the roots.
1 Medium Onion, 1 Massive Carrot, 1 bunch Inexperienced Onions, 1 bunch Spinach
-
Rinse and reduce off the roots of the enoki mushrooms.
1 bag Enoki Mushrooms
-
Put all of the reduce greens onto a big platter in order that they’re simple to succeed in when cooking on the desk. You at the moment are able to prepare dinner and eat.
-
Switch the nice and cozy soup into the recent pot. Flip the warmth on excessive and when the soup is boiling, take off the lid and prepare dinner the meat first. Add about 2-3 items of meat for every individual.
1 lb Prime rib-eye
-
Serve the meat into the bowls, and let everybody dip the meat into one of many 2 sauces (pon, or goma shabu) earlier than consuming it. Reserve about 1/3 of the meat so you may prepare dinner it with the greens.
-
It’s now time to prepare dinner the greens with the meat. Don’t put the entire greens into the recent pot without delay. Divide the greens into 2 or 3 components and prepare dinner them in 2 or 3 batches.
-
Add a handful of spinach, cabbage, yam noodles, then cowl, and convey again to a boil.
1 7-8 oz bag Yam Noodles
-
Lastly, add the inexperienced onions and mushrooms.
-
When the greens all change into comfortable then they’re able to eat! Flip down the warmth to low when all the pieces is cooked to maintain issues heat.
-
Serve the greens and the meat however not a lot of the soup, as a result of it is going to be used later to make the porridge. Flip the warmth again as much as excessive if you’re able to prepare dinner the subsequent batch of greens and meat.
Shabu Shabu Jook
-
To the soup, add some cooked rice and convey it to a boil. Be sure you have the correct quantity of soup for the rice— it must be totally immersed within the soup, with some soup leftover.
2 cups Cooked Rice
-
As soon as the rice begins to bubble, season the porridge by including the chopped garlic, black pepper, garlic powder, chili powder, pon shabu sauce, and salt. Bear in mind so as to add a bit at first, have a style check, then add extra if you happen to suppose it’s not sufficient.
1-2 tbsp Chopped Garlic, 1-2 tbsp Pon Shabu Sauce, 1 pinch Floor Black Pepper, 1 pinch Sea Salt, 1/8 tsp Crimson Chili Powder, 1/4 tsp Garlic Powder
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Garnish with Roasted Sesame seeds and Perilla leaves.
2 tsp Roasted Sesame Seeds, Thinly Sliced Perilla Leaves