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Korean-Style Shabu-Shabu Hot Pot Recipe

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4 from 11 reviews

Korean-style shabu-shabu hot pot is a communal, interactive dining experience where thinly sliced beef, fresh vegetables, seafood, and noodles are cooked quickly in a flavorful anchovy kelp stock. Served with two distinct sauces—a creamy peanut butter-based sauce and a savory doenjang paste sauce—this hot pot offers rich, dynamic flavors perfect for a cozy meal shared with family or friends.

Ingredients

Broth and Main Ingredients

  • 8 cups anchovy kelp stock (or vegetable stock)
  • Extra 4 cups anchovy kelp stock (or vegetable stock) for replenishing
  • 1 teaspoon Kosher salt
  • 1 pound shaved beef (sirloin steak)
  • 7 ounces freshly made packaged noodles (or 1 bowl of rice or ½ cup uncooked rice, soaked in water for 30 minutes)

Vegetables

  • 4 to 8 ounces bok choy, leaves separated from stalks, washed and drained
  • 4 to 8 ounces Napa cabbage, washed, drained, and cut into bite-size pieces
  • 1 red bell pepper, seeds removed, sliced into rings
  • 4 large white mushrooms, sliced

Seafood (Optional)

  • 4 large shelled, deveined, steamed shrimp
  • 4 large sea scallops, sliced
  • 8 rings peeled squid (or ½ cup sliced squid strips)

Peanut Butter-Based Sauce

  • ¼ cup smooth peanut butter
  • 1 teaspoon minced garlic
  • 2 teaspoons fish sauce (or 1 teaspoon salt)
  • 1 tablespoon squeezed lemon juice
  • 1 tablespoon honey (or more to taste)

Doenjang-Based Sauce

  • ¼ cup doenjang (Korean fermented soybean paste)
  • 1 teaspoon minced garlic
  • 2 tablespoons apple vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground sesame seeds

Additional

  • 1 egg, beaten

Instructions

  1. Prepare the Stock: Combine 8 cups of anchovy kelp stock with 1 teaspoon of Kosher salt in a shabu-shabu pot or a large deep skillet. Mix well and set aside. Place the other 4 cups of stock into a different bowl for later use.
  2. Make the Peanut Butter-Based Sauce: In a small bowl, combine the peanut butter, minced garlic, fish sauce, squeezed lemon juice, and honey. Stir well until smooth and set aside for serving.
  3. Make the Doenjang-Based Sauce: In another small bowl, mix together the doenjang, minced garlic, apple vinegar, honey, and ground sesame seeds until well combined. Set aside.
  4. Set Up the Shabu-Shabu Table: Place a gas or electric burner at the center of your dining table and set the pot with the 8 cups of stock on the burner. Arrange the beef, seafood (if using), vegetables, mushrooms, noodles, and sauces around the table. Provide each person with a small plate, two small bowls for sauces, an empty bowl for noodles, a personal straining ladle, chopsticks, as well as communal tongs and a ladle for handling ingredients.
  5. Cook and Eat: Once everyone is seated, turn on the burner. When the stock begins to boil, add some vegetables and cook for about 1 minute. Next, use tongs to add beef and seafood to the boiling stock, cooking them for just a few seconds until tender. Dip the cooked meat and seafood into the sauces and enjoy. Vegetables and mushrooms may require slightly longer cooking time.
  6. Adjust Heat and Replenish Stock: To control cooking speed, reduce heat as needed. When the broth level gets low, replenish it with the reserved 4 cups of stock to maintain volume.
  7. The Finale - Cooking Noodles: When nearing the end of the meal, increase heat to medium-high. Add the noodles or soaked rice to the pot, cooking for several minutes until translucent and tender. Drizzle the beaten egg over the noodles without stirring, allowing it to set. Then gently stir the noodle soup and serve into individual bowls to enjoy.

Notes

  • Use fresh, thinly shaved beef for the best texture and quick cooking.
  • Seafood is optional but adds a wonderful variety of flavors and textures.
  • Adjust the amount of honey in the sauces to suit your sweetness preference.
  • If you do not have anchovy kelp stock, vegetable stock is a suitable substitute.
  • Having a personal straining ladle makes it easier to retrieve cooked ingredients.
  • For a vegetarian version, omit the beef and seafood and use vegetable stock and vegetarian-friendly sauces.
  • Soaking rice for noodles helps it cook faster and absorb the broth flavors better.
  • Keep extra stock warm on a side burner if possible for easier replenishment.

Find it online: https://cozyplatter.com/korean-style-shabu-shabu-hot-pot-recipe/