Beef and Mushroom Shabu-shabu (Korean-style Hot Pot)
A spicy Korean-style beef shabu-shabu — thin slices of beef, water dropwort and mushrooms briefly swished in a fiery broth. When the meat and vegetables are gone, press an egg fried rice into the leftover broth for a restaurant feel right at home.
Ingredients
Main
- Thinly sliced beefAs needed
- Water dropwort (minari)A handful
- Oyster mushroomsA handful
- Onion1/2
Broth & Seasoning
- Water2 L
- Korean radish1/4
- Onion1/2
- Green onion (large)1 stalk
- Red chiliA little
- Cheongyang chiliA little
- Dried kelp, cut5–6 pieces
- Dried anchoviesHalf a handful
- Korean chili powder (gochugaru)3 tbsp
- Gochujang (Korean chili paste)1 tbsp
- Soy sauce2 tbsp
- Minced garlic2 tbsp
- Salt1/2 tsp
- Ground black pepper1/2 tsp
- Minced Cheongyang chili2 tbsp
Fried Rice
- Cooked rice1 bowl
- Eggs2
- Minced carrot1 tbsp
- Minced garlic chives1 tbsp
- SaltA pinch
Directions
- 1
First, make the broth. Put 2 L of water, 1/4 Korean radish, 1/2 onion, 1 green onion, red chili, Cheongyang chili, 5–6 pieces of cut kelp and half a handful of dried anchovies in a pot and bring to a rolling boil. Strain out the solids and keep the clear broth.
- 2
Make the seasoning. Mix 3 tbsp chili powder, 1 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp minced garlic, 1/2 tsp salt, 1/2 tsp ground black pepper and 2 tbsp minced Cheongyang chili until well combined. Letting it rest for a while deepens the flavor. (Adjust the Cheongyang chili to your preferred spice level.)
- 3
Prepare the vegetables. Cut the water dropwort into bite-size lengths, tear the oyster mushrooms into bite-size pieces by hand, and slice the onion thinly.
- 4
Stir a couple of spoonfuls of the seasoning into the boiling broth, then add the mushrooms, water dropwort and onion and let them cook first.
- 5
Once the vegetables are cooked, add the beef and swish it briefly before eating.
- 6
Dip the swished beef, water dropwort, mushrooms and onion into wasabi soy sauce and enjoy with the spicy broth. The thin slices disappear in no time.
- 7
Finish with the fried rice course. Ladle out most of the leftover broth, leaving only 1–2 spoonfuls in the pot.
- 8
Add 1 bowl of cooked rice, 2 eggs, 1 tbsp minced carrot, 1 tbsp minced garlic chives and a pinch of salt to the pot and stir-fry together.
- 9
Spread the fried rice flat across the bottom of the pot and wait until it crisps up golden, taking care not to burn it. Serve with a little of the reserved broth for a hearty finish.