Korean Style Beef Hot Pot, Sogogi Shabu Shabu
Why not make your dinner a little more fun? Shabu Shabu is a great food to make the dinner more interactive.
It's also very nutritious. You can enjoy meat, lots of vegetables, noodles and rice in one go. No need to fight for what to put in the dish as everyone can eat whatever he or she wishes. The recipe is great for vegetarians who eat fish as the broth is fish based and you can just take out meat from side dishes.
This shabu-shabu table cooking recipe is for a 3 course meal.
Course 1: enjoy meat and vegetables
Course 2: noodle soup
Course 3: fried rice
But, you can pick and choose a course you want if this is too much.
Read about shabushabu experience here.
|1||Green Onion 파|
|3 piece(s)||Kelp (dried, 5 cm x 5 cm) 다시마|
|23||Anchovy (dried) 멸치|
|6||Red Chili Pepper (dried) 마른고추|
|13 cups||Water 물|
|3 tbs||Rice Wine 청주|
|1½ tbs||Red Chili Pepper Flakes 고추가루|
|1 tbs||Red Chili Paste 고추장|
|2 tbs||Soy Sauce (used in soup, saltier) 국간장 (Gook-Gan-Jang)|
|1 tbs||Garlic (minced) 다진 마늘|
|½ tsp||Black Pepper 후추|
|7 oz||Sliced Beef Sirloin 불고기용 등심|
|9 oz||Kal-guk-soo, Korean Style Handmade Noodles 칼국수|
|¼ cup||Soy Sauce (regular) (진)간장/ 외간장|
|¼ cup||Vinegar 식초|
|2½ tbs||Water 물|
|¼ tsp||Wasabi 고추냉이|
|7 oz||Assorted Vegetables 모듬야채|
Optional Ingredients and Substitutions
- You do not have to make the handmade noodles from scratch. You can get the Korean style handmade noodles (Kal-Guk-Soo) from Korean markets. You can use other types of noodles if you like but Kal-Guk-Soo is the best for this dish.
- Dried Kelp and dried Red Chilli Pepper for the basic broth can be omitted (although they do add nice flavors.)
- Rice mix (cooked rice, seaweed, kimchi, egg, sesame oil) can be omitted. (no course 3)
- Soy sauce (used in soup) / Gook-Gan-Jang can be replaced by regular soy sauce. (not as good but still works)
- Rice Wine can be replaced by white wine or other clear spirit like vodka.
Frequently Asked Questions
How much broth do I need to make?
The basic amount of this recipe is for 2 people plus extra broth to keep adding to the boiling mix. But, the amount may vary depending on how much meat and vegetables you want to eat and how fast you eat. If you have big eaters, you will need much more broth. For how ever many people you make this, just remember the broth will boil down as you cook. Consider some extra amount you may need. Also, remember the seasoning amount should increase as the broth amount increases.
What other ingredients can I use?
You can also add fishcakes, dumplings or any other meat as long as it's thinly sliced.
You can use any vegetables you like as long as it doesn't require a long time to cook or has a strong tastes that will alther the flavor of the soup. You can things like potatoes if you add them in the beginning and let it cook for a while. However, do not put too much starchy vegetables or noodles as they will start thicken your soup too much.
What if I don't have a portable stove? Can I still enjoy this dish?
It wouldn't be the same experience. But, you can use the recipe to make a nice noodle soup. Just make the same broth. Then, add vegetables and noodles and boil on high heat until noodles are cooked. Add slices of beef in the very last minute so it's not over cooked. Serve it in a large bowl with some dipping sauce on the side.
Do I have to do all 3 courses?
No, you don't have to do course 2 (noodles) or course 3 (fried rice). You can just enjoy meat and vegetables with a bowl of rice on the side.
More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.
Put 13 cups of water, 3 pieces of kelp (5cm x 5cm), 23 pieces of anchovies, 1 green onion, 6 pieces of dried red chili pepper and 3 tablespoons of rice wine in a pot. Boil it for 10 min on high heat. When the broth starts to boil, simmer it for 20 min on low heat.
Boil 10 min
Low Heat 20 min
2. Seasoning Broth
Mix 1.5 tablespoons of red chili pepper flakes, 1 tablespoon of red chili paste, 2 tablespoons of Korean soy sauce (used in soup), 1 tablespoons of minced garlic, 1/2 teaspoon of black pepper in a bowl. Add the seasoning mix in the broth and dissolve it well. Simmer it for 10 min on medium heat. If you like spicy food, add more red chilli pepper flakes. If you can’t take spiciness, decrease the amount of chili flakes.
Dissolve it into the broth
Med Heat 10 min
3. Filter Broth
Filter the broth through a strainer.
Prepare mushrooms and vegetables of your choice (such as bok choy, cabbage, onion, Chinese broccoli, water dropwort and etc). Cut off roots if any. Wash thoroughly under running water and drain.
Prepare mushrooms and vegetables
You can buy pre-made noodles (Kal-Gul-Soo) from Korean grocery market or make it from scratch. To learn how to make noodles, click here. Pre-cook the noodles for a 3 min in a boiling water. (OPTIONAL) Then, wash in cold water and drain. This will prevent your broth from being too thick.
Pre-cook noodles (optional)
6. Rice mix
(OPTIONAL) Prepare friend rice mix. On a bowl or plate, place 1 cup of cooked rice. Add 1/2 cup of chopped kimchi, 1 tbs sesame oil and 2 tbs of seaweed bits on top. Add a cracked raw egg on top. (This mix will be added and cooked at the very end of the meal. See tips for details.
On a plate, place
7. Dipping Sauce
Mix 4 tablespoons of soy sauce, 4 tablespoons of vinegar, 21/2 tablespoons of water and 1/4 tsp of wasabi. If you have people who cannot take wasabi, serve it on the side. But, I recommend using wasabi as it really will add a nice flavor to the dipping sauce.
8. Table Setting
Pour the broth in a hot pot (or sauteuse pan) and place it on the portable stove. You don’t have to start with all the broth you made. You can start with some then add more as the liquid evaporates while eating. Prepare the thinly sliced beef sirloin (the thiner the better), You can roll the beef for nice presentation. Korean style handmade noodles, rice mix(optional) assorted vegetables, dipping sauce and empty serving plates on the side.
9. Table Cooking Course 1
Warm the broth on high heat. When it starts to boil, put some vegetables in the broth. Let each person dip a piece of beef in the broth to cook individually. Dip in the dipping sauce and eat with vegetables. Keep adding more broth as the broth gets boiled down and becomes thick. You can change the heat level as needed. (e.g., If it’s boiling too fast, turn it down. If there’s too much stuff and the soup is not boiling, turn it up.
Boil broth High Heat
When boiling, put vegetables
Individually cook beef
Dip in the sauce
(Keep adding the broth)
10. Table Cooking Course 2
After finishing beef, add the Korean style handmade noodles (Kal-Guk-Soo) into the broth and boil on high heat for 5-10 min. Turn off the heat once the noodles are cooked.
Add the handmade noodles
11. Table Cooking Course 3 (OPTIONAL)
Remove all remaining noodles from the soup. Leave a very small amount of broth at the bottom. Add the rice mix in and stir-fry on high heat for 3 min. Pat the rice so it’s levelled and turn down the heat to low and leave it for 5-10 to form a crispy crust at the bottom. Turn off the heat and enjoy your fried rice!
Remove remaining noodles
Leave a little bit of soup
Add rice mix
Stir fry High Heat 3 min
Level the rice and turn down heat
Low Heat 5 min