Shabu-shabu hot pot with thinly sliced beef
Make anchovy and kelp broth and simmer napa cabbage, shiitakes and thin beef slices in small batches.
- Cuisine
- Korean
- Prep
- 20 min
- Cook
- 32 min
Scale the recipe
Ingredients
- thin-sliced beef short plate for shabu-shabu raw, thinly sliced about 1–2 mm, weighed after thawing, unpacking and blotting surface moisture
- 240 g
- baby napa cabbage leaves with the base removed, washed and drained
- 180 g
- fresh shiitake mushrooms weighed after trimming the tough stem ends
- 70 g
- Large green onion (daepa) trimmed
- 25 g
- Korean radish (mu) peeled
- 90 g
- water for the stock
- 6 C
- dried kelp
- 5 g
- dried anchovies for stock heads and innards removed
- 12 g
Seasonings
- Korean soup soy sauce (gukganjang) for the hot pot broth
- 1 T
- Brewed soy sauce for the dipping sauce
- 1 T + 1/2 T
- Rice vinegar
- 1 T
- water for the dipping sauce
- 1 T + 1/2 T
- Sugar
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare the stock ingredients
Thinly slice radish 90 g. Wipe kelp 5 g with a dry cloth and remove the heads and innards from the stock anchovies 12 g.
-
Steep the kelp
Put stock water 6 C, radish and kelp in a pot and heat over medium. As small bubbles rise and boiling starts, lift the kelp out with tongs.
-
Simmer the anchovies and strain
Add the anchovies and simmer over medium-low heat for about 12 minutes. Strain out the solids, stir in Korean soup soy sauce 1 T and transfer to a small hot pot.
-
Prepare the cabbage and green onion
Wash baby napa cabbage 180 g under running water, drain and cut into bite-sized pieces. Separate thick white ribs from the leaves. Slice green onion 25 g diagonally.
-
Thinly slice the shiitakes
Wipe the fresh mushrooms and trim the tough stem ends. Weigh 70 g and slice them about 5 mm thick.
-
Mix the dipping sauce
Mix brewed soy sauce 1 T + 1/2 T, rice vinegar 1 T, water 1 T + 1/2 T and sugar 1/2 T in a small bowl until dissolved. Divide among individual dipping dishes.
-
Lay out the beef and keep cold
Thaw frozen beef in the refrigerator. Spread 240 g on a plate reserved for raw meat and refrigerate until needed. Use separate tongs for adding raw beef and for serving cooked food.
-
Cook the mushrooms and vegetables first
Bring the broth to a boil and add cabbage ribs and shiitakes first. Simmer about 2 minutes, then add cabbage leaves and green onion and cook until the ribs bend slightly.
-
Cook the beef in small batches
Add a few separated slices at a time with raw-meat tongs. Fully submerge them and let the broth come back to a boil. Probe the thickest slice from the side with a fine thermometer and maintain the center at 75°C or higher for 1 minute.
-
Lift out the cooked ingredients
Use clean serving utensils to lift out cooked beef and vegetables. Dip in individual bowls of sauce. Return the broth to a boil before adding more and cook the new slices through before lifting them out.
