Korean Style Beef & Mushroom Hot Pot, Shabu Shabu
쇠고기 버섯 샤브샤브
Why not make your dinner a little more fun? Shabu Shabu is a great way to make your dinner lively and interactive.
It's also very nutritious. You can enjoy meat, lots of vegetables, noodles and rice, all 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 the meat from side dishes.
This shabu-shabu table cooking recipe is for a three-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.
If you don't want to do table cooking, you can use the same broth and ingredients to make a noodle soup.
Read about the shabu shabu experience here.
Buy shabu shabu ingredients online here.
|13 cups||Water 물|
|20||Anchovy (dried) 멸치|
|3 piece(s)||Kelp (dried, 2" X 2" or 5 cm x 5 cm) 다시마 (optional)|
|1||Green Onion 파|
|6||Dried Red Chili Pepper 마른고추 (optional)|
|3 tbs||Cheongju, Korean Rice Wine 청주 (or white wine)|
|for broth seasoning|
|1½ tbs||Gochugaru, Red Chili Flakes 고추가루|
|1 tbs||Hot Pepper Paste (Gochujang) 고추장|
|2 tbs||Soy Sauce for Soup (Gukganjang) 국간장 (can substitute with regular soy sauce)|
|1 tbs||Garlic (minced) 다진 마늘|
|½ tsp||Black Pepper 후추|
|for dipping sauce|
|¼ cup||Soy Sauce (regular) 왜간장|
|¼ cup||Vinegar 식초|
|2½ tbs||Water 물|
|¼ tsp||Wasabi 고추냉이|
|for course 1 (pick mushrooms & vegetables you like)|
|7 oz||Sliced Beef Sirloin 불고기용 등심 (any tender cut, must be very thinly sliced)|
|2 oz||Bok choy (or your favorite vegetable)|
|2 oz||Enochi Mushroom 팽이버섯 (or your favorite mushroom)|
|2 oz||Shimeji mushroom (or your favorite mushroom)|
|2 oz||Chinese broccoli (or your favorite vegetable)|
|2 oz||Minari, Water Dropwort (or your favorite vegetable)|
|for couse 2 (optional)|
|9 oz||Kal-guk-soo, Korean Style Handmade Noodles 칼국수 (can use udon noodles)|
|for course 3 (optional)|
|1 cup||Cooked Rice 밥|
|4 oz||Kimchi 김치|
|1 tbs||Sesame Oil 참기름|
|1 sheet||Seaweed (Laver) 김|
Optional Ingredients and Substitutions
- You do not have to make the handmade noodles from scratch. You can get 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 chili pepper for the basic broth can be omitted (although they do add nice flavors.)
- If you have people who cannot handle wasabi, serve it on the side. But we recommend using wasabi, as it really will add a nice flavor to the dipping sauce.
- Rice mix (cooked rice, seaweed, kimchi, egg, sesame oil) can be omitted. (no course #3)
- Soy sauce for 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 can I make a non-spicy version?
This dish is really nice with a spicy kick. If you must make a mild version, reduce or omit dried chili peppers, red chili flakes and red chili paste from broth and seasoning ingredients.
You may need more soy sauce or salt to season it because you are losing some salty taste in red chili paste.
How much broth do I need to make?
The basic amount in this recipe is for two 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 it. If you have big eaters, you will need much more broth. The more people you are serving, the more important to remember the broth will boil down as you cook. Consider any 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 strong flavors that will alter the taste of the soup. You can try things like potatoes if you add them in the beginning and let it cook for awhile. However, do not add too many starchy vegetables or noodles, as they will start to 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 at 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 three 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.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
1. Make Broth
Put 13 cups of water, 3 pieces of kelp (2” X 2” or 5cm x 5cm), 20 pieces of anchovies, 1 green onion, 6 pieces of dried red chili pepper (reduce to make it milder) and 3 tablespoons of rice wine in a pot. Boil with a lid on high heat for 10 min. When the broth starts to boil, let it simmer with a lid on low heat for 20 min.
Boil with lid
High Heat 10 min
Simmer with lid
Low Heat 20 min
2. Season Broth
Mix 1½ tablespoons of red chili flakes, 1 tablespoon of red chili paste, 2 tablespoons of soy sauce for soup (gukganjang), 1 tablespoon of minced garlic, ½ teaspoon of black pepper in a bowl. Add the seasoning to the broth and dissolve it well. Simmer it with a lid on medium heat for 10 min . If you like spicy food, add more red chili flakes (gochugaru). If you can’t take spiciness, decrease the amount of red chili flakes (gochugaru) and red chili paste (gochujang).
Dissolve it into the broth
Med Heat 10 min
3. Filter Broth
Filter the broth through a strainer.
4. Prepare Vegetables
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
5. Prepare Noodles
You can buy pre-made noodles (Kal-Gul-Soo) from a Korean grocery market or make it from scratch. To learn how to make noodles, click here. Pre-cook the noodles for 3 min in boiling water. (OPTIONAL) Then, wash in cold water and drain. This will prevent your broth from being too thick.
Pre-cook noodles (optional)
Wash in cold water
6. Prepare Rice Mix (optional)
(OPTIONAL) Prepare fried rice mix. On a bowl or plate, place 1 cup of cooked rice. Add ½ cup of finely chopped kimchi, 1 tbs sesame oil and 2 tbs of seaweed bits (break a sheet of dried seaweed in a zipped bag) 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. Make Dipping Sauce
Mix 4 tablespoons of soy sauce, 4 tablespoons of vinegar, 2½ tablespoons of water and ¼ tsp of wasabi. If you have people who cannot handle wasabi, serve it on the side. But we 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 sauce 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 thinner the better). You can roll the beef for nice presentation, with 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 the beef & vegetables, 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
Cook High Heat 10 min
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 level and turn down the heat to low. Leave it for 5-10 min 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
more about dish
Shabu-shabu’s origin goes back to the time of the Mongolian Emperor Genghis Khan (13th century), although some Korean historians believe it originated in Korea during the Three Kingdom era (1st century) and went to Mongolia.
The legend is that during the Genghis Khan’s conquest, Mongol warriors boiled water in their metal helmets and stirred in slices of raw lamb meat and vegetables. As the Mongol empire extended all over Asia and even Europe, some believe this Mongolian hot pot inspired 'fondue' in Switzerland.
Since then, the Japanese modernized and popularized the dish and called it shabu-shabu. The word “shabu” refers to the sound of water being stirred.
Today, Shabu-shabu is widely in enjoyed in many Asian countries and each country has its own variations. Korean shabu-shabu recipes tend to have a spicy kick to them. Also, Koreans enjoy three course shabu-shabu meals - meat and vegetables, noodles and fried rice.