Ingredients with Measurements:
- 1 pound thinly sliced beef (sirloin or ribeye)
- 1 cup kimchi, chopped
- 4 cups beef broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon gochujang (Korean chili paste)
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced onion
- 1/2 cup sliced carrot
- 1/2 cup sliced scallions
- 1/2 cup sliced tofu
- 1/2 cup sliced cabbage
- 1/2 cup sliced zucchini
- 1/2 cup sliced daikon radish
- Salt and pepper to taste
Special equipment needed:
- Shabu-shabu pot or large pot
- Portable gas stove (optional)
- Small bowls for dipping sauce
Step-by-step instructions:
1. In a large pot, bring beef broth to a boil. Add chopped kimchi, soy sauce, sesame oil, minced garlic, minced ginger, and gochujang. Stir well and let it simmer for 10 minutes.
2. Arrange thinly sliced beef on a platter and set aside.
3. Prepare the vegetables by slicing them into bite-sized pieces.
4. Heat up the shabu-shabu pot or large pot over a portable gas stove (optional). Once the broth is simmering, place the pot on the stove.
5. Dip the sliced beef into the broth and swish it around for a few seconds until it's cooked to your desired doneness. Remove the beef from the pot and place it on a plate.
6. Repeat step 5 with the remaining beef slices.
7. Add the sliced vegetables to the pot and let them cook for a few minutes until they're tender.
8. Serve the cooked beef and vegetables in small bowls and ladle the hot broth over them.
9. Enjoy with a dipping sauce made of soy sauce, minced garlic, and sliced scallions.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for boiling the broth and cooking the beef and vegetables.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 18g
Protein: 40g
Sodium: 1800mg
Substitutions for ingredients:
- Pork or chicken can be used instead of beef.
- Any type of mushrooms can be used instead of shiitake mushrooms.
- Any type of leafy greens can be used instead of cabbage.
Variations:
- Add udon noodles or rice cakes to the pot for a heartier meal.
- Use seafood such as shrimp or scallops instead of beef.
- Add more or less gochujang depending on your spice preference.
Tips and tricks:
- Thinly slice the beef against the grain for a tender texture.
- Don't overcook the vegetables to retain their crunchiness.
- Use a portable gas stove for a fun and interactive dining experience.
Storage instructions:
Leftover broth and vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and vegetables in a pot over medium heat until heated through. Add fresh beef slices and cook as directed in step 5.
Presentation ideas:
Serve the cooked beef and vegetables in individual bowls with the hot broth poured over them. Garnish with sliced scallions and sesame seeds.
Garnishes:
Sliced scallions and sesame seeds.
Pairings:
Serve with steamed rice and a side of kimchi.
Suggested side dishes:
Steamed rice and kimchi.
Troubleshooting advice:
- If the broth is too spicy, add more beef broth to dilute it.
- If the vegetables are overcooked, remove them from the pot and add fresh ones.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Keep raw meat separate from vegetables to prevent cross-contamination.
Food history:
Shabu-shabu is a Japanese hot pot dish that originated in the 20th century. It involves cooking thinly sliced meat and vegetables in a simmering broth and dipping them in a flavorful sauce.
Flavor profiles:
Kimchi Shabu-Shabu is a spicy and savory dish with a umami-rich broth and tender beef slices. The kimchi adds a tangy and slightly sour flavor to the dish.
Serving suggestions:
Serve Kimchi Shabu-Shabu as a main course for a cozy and interactive dining experience.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean