Shabu Shabu
Shabu shabu is a Japanese hot pot, but commonly served in Korea. Shabu-shabu means “swish-swish,” referring to the swishing action when you cook a very thin slice of beef in hot water. It is cooked and eaten at the table.
dried anchovy 10
dried kelp (tashima) 5×5″
1t pepper
thin sliced beef sirloin 1.5 lbs
Chinese cabbage 1/4
mushroom
mugwort
green onion
soy sauce 6T
lemon juice 3T
sugar 1T
ground radish 1T
water 6T
washabi 1T
1. Boil water with dried anchovies and dried tangleweed in a big pot for 30 minutes and make soup.
2. In a big plate, place thin sliced beef, nicely cut Chinese cabbage, mushroom and green onion.
3. Add 3 cups of soup to an electric pot and warm it. If you don’t have an electric pot, you can use any portable cooker to keep the soup warm.
4. Mix soy sauce, lemon juice, sugar, ground turnip, and water and make the sauce.
5. Simply take veggie and beef, swish them around in the hot soup from a few seconds for beef to a few minutes for vegetables.
6. Take them out and eat with sauce. You can serve with rice.
7. Repeat this.
*Shabu Shabu may have originated in the 13th century as a way for Genghis Khan to efficiently feed his soldiers. Mongol troops would have gathered around large pots and cooked together. Thinly sliced meat was used for its short cooking time, which allowed the Mongolian army to conserve its limited supply of fuel.