SHABU SHABU BROTH RECIPE KOREAN RECIPES

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KOREAN SHABU SHABU - SPICY FULL SET MENU! - FUTUREDISH



Korean Shabu Shabu - Spicy Full Set Menu! - FutureDish image

Provided by Daniel Oh

Number Of Ingredients 27

2L of Water ((8.5 cups))
20 Dried Anchovies
Hand-sized piece of Dashima (Kelp)
1 stalk Spring Onion
2 Tablespoons Soy Sauce
4 Tablespoons Gochugaru
1 Tablespoon Sugar
1 Tablespoon Honey
1.5 Tablespoons Minced Garlic
3 Tablespoons Gochujang
2 Tablespoons Doenjang
2 Tablespoons Soy Sauce
1 Tablespoon Rice Vinegar ((Any type of vinegar ok))
6 Tablespoons Anchovy-Kelp Broth
Small dab of Wasabi
500-800 grams of Thinly Sliced Beef
1 Potato
1/2 a Onion
Small handful of Mushrooms
Small handful of Minari (Water Celery)
Small handful of Baby Napa Cabbage
Small handful of Fresh Tofu
Small handful of Fishcake (Odeng)
Small handful of Fresh Kalguksu Noodles
1 cup Rice
Small handful of Chopped Green Onions
1 Egg

Steps:

  • Make Anchovy-Kelp Broth
  • Make Spicy Marinade for Broth
  • Make Dipping Sauce
  • Prep the Ingredients
  • Prep Kalguksu Noodles
  • Prep Mixed Rice
  • Cook Shabu Shabu
  • Add Kalguksu Noodles
  • Finish with Mixed Rice.

SHABU-SHABU RECIPE | FOOD & WINE



Shabu-Shabu Recipe | Food & Wine image

A delicious new use for your fondue pot: Shabu-Shabu. You’ll quickly cook fresh vegetables and paper-thin rib eye in hot and flavorful kombu broth right at the table. To get your rib eyes super thin, freeze them whole until very firm, about 30 minutes, and slice. Or, purchase some sliced rib eyes at an Asian grocery store. Slideshow: More Rib Eye Recipes 

Provided by Food & Wine

Categories     Ribeye Steak

Total Time 2 hours 0 minutes

Yield 8

Number Of Ingredients 18

1/4 cup minced garlic
1/4 cup fresh lemon juice
1 teaspoon kosher salt
1/4 cup canola oil
12 cups cold water
1 ounce kombu
2 teaspoons kosher salt
1/4 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons mirin
2 (12-ounce) boneless rib eyes (about 1/2 inch thick), thinly sliced against the grain
8 ounces baby corn ears
8 ounces tiny baby bok choy, halved vertically
8 ounces snow peas
6 ounces shiitake mushroom caps
6 ounces enoki or honshimeji mushrooms
1 (8-ounce) lotus root, peeled and very thinly sliced
4 cups hot cooked long-grain white rice

Steps:

  • Make the garlic sauce: Combine garlic, lemon juice, and 1 teaspoon salt in a small bowl. Let stand, uncovered, 30 minutes. Whisk in oil.
  • Make the kombu broth: In a large pot, combine 12 cups cold water and kombu. Cover and bring to a boil over high heat. Immediately remove from heat; let stand 15 minutes. Discard kombu. Stir in 2 teaspoons salt. Bring to gentle simmer over moderate heat.
  • Make the ponzu: Stir together soy sauce, lime juice, mirin, and 2 tablespoons kombu broth.
  • To serve, pour the remaining kombu broth into a large heated fondue pot. Serve beef and vegetables alongside for dipping. Cook vegetables in kombu broth until crisp-tender, 3 to 4 minutes. Cook beef in kombu broth to desired degree of doneness, 10 to 15 seconds. If broth reduces, refill fondue pot with water and return to a simmer. Serve with rice, garlic sauce, and ponzu.

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SHABU SHABU RECIPE | ALLRECIPES
The time we first wandered into the Ginza district of Tokyo, we found a 'hole-in-the-wall' restaurant with a lunch special of shabu shabu. Didn't know what we were in for, but by ordering and waiting until the table next to us had also been served, we learned the approach to this Japanese beef and vegetable fondue. The name is supposed to be the sound made by the cooking tidbits in the broth.
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Total Time 35 minutes
Category World Cuisine, Asian
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Calories 295 calories per serving
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This soothing broth comes together quickly with the help of umami-rich kombu. But the secret weapon is the grated ginger stirred in at the end. The raw ginger keeps the broth fresh and bright. Kombu is rich in valuable minerals and vitamins, so don’t waste it; once the broth is made, chop the kombu and add it back to the pot. The nice chewy texture and mushroomy flavor play well with the daikon and tofu.
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