Main ingredients 🥩
Beef for shabu-shabuKorean parsley (minari)Oyster mushroomsCabbageOnionGreen onionAnchovy coin brothGochujang seasoningWhite soy sauceMinced garlicKalguksu noodles
Striker Chef's Deungchon Style Shabu-Shabu
A dish where thinly sliced beef is cooked in a spicy anchovy broth filled with fragrant Korean parsley and mushrooms, finished with kalguksu noodles.
🙋 Recommended for
- ⭐ Those who want to enjoy a hearty and impressive spicy shabu-shabu course meal at home.
- ⭐ Those who want to eat plenty of fragrant Korean parsley and mushrooms.
Ingredients needed 🛒2 servings
- Beef 200g
- Korean parsley (minari) 1-2 handfuls
- Oyster mushrooms 1 bowl
- Cabbage a little
- Onion 1/2
- Green onion 1/2 stalk
- Anchovy coin broth 3 cubes
- Gochujang seasoning 1-2 tbsp
- White soy sauce 1 tbsp
- Minced garlic 1 tbsp
- Kalguksu noodles 1 serving
Recipe 🍳
- In a hot pot, add water, 3 anchovy coin broth cubes, gochujang seasoning, white soy sauce, and minced garlic to make the spicy broth, and bring it to a boil.
- Tear the oyster mushrooms into large pieces, thinly slice the onion, and roughly chop the green onion and cabbage.
- Wash the Korean parsley thoroughly and cut it into finger-length pieces.
- Add the cabbage, onion, mushrooms, and green onion to the boiling broth and cook until the vegetables are infused.
- When the vegetables are half-cooked, generously top with the chopped Korean parsley and let it wilt slightly.
- Dip the beef slices one by one into the broth to cook, then wrap them with the fragrant Korean parsley and mushrooms to eat together.
- After enjoying the meat and vegetables, finish the meal by boiling kalguksu noodles in the rich broth.
- Add anchovy coin broth, gochujang, soy sauce, and garlic to water to make broth.
- Chop mushrooms, onion, green onion, and cabbage into large pieces and add to boiling broth.
- Once vegetables are cooked, add Korean parsley and enjoy beef shabu-shabu.
- Boil kalguksu noodles in the remaining broth to finish.
Cooking tips 💡
- The shabu-shabu broth should be seasoned well on its own so that it's not bland when you add meat and vegetables.
- After eating, you can make a delicious fried rice by adding leftover broth, cooked rice, minced Korean parsley, and an egg yolk to the remaining broth for a perfect restaurant-style course.
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