Korean Water Parsley Shabu-Shabu recipe - ingredients, nutrition and when to eat it
Thinly sliced beef, Korean water parsley, and mushrooms are gently cooked in a clear broth for this shabu-shabu dish.
Thinly sliced beef, Korean water parsley, and mushrooms are gently cooked in a clear broth for this shabu-shabu dish. The fragrant herbs pair beautifully with the beef’s mild flavor, making it ideal for a spring lunch or light dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 946.8g serving): 358 kcal · protein 26.4g · carbohydrate 18.6g · fat 22g · sodium 1837.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Partially thawing the beef while it is still frozen makes it easier to slice thinly.
Tips: Korean water parsley loses some of its fragrance and texture if boiled too long, so add it at the end.
Tips: If foam rises to the surface, skim it off lightly with a ladle for a cleaner-tasting broth.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Beef brisket — 100 g
- Minari (water parsley) — 100 g
- Mushrooms — 100 g
- Napa cabbage — 60 g
- Onion — 30 g
- Green onion — 20 g
- Garlic — 1 pc
- Kelp — 5 g
- Water — 500 ml
- Soy sauce — 1 Tbsp
- Salt — 0.3 tsp
- Vinegar — 1 tsp
- Sesame oil — 0.5 tsp
- Korean mustard — 0.5 tsp