Seafood Shabu-Shabu recipe - ingredients, nutrition and when to eat it
This is a warming hot pot in which shrimp, clams, squid, and vegetables are cooked one at a time in a clear broth.
This is a warming hot pot in which shrimp, clams, squid, and vegetables are cooked one at a time in a clear broth. The broth tastes clean and refreshing, while the ingredients remain light and delicate, making it ideal for a cold evening or a leisurely meal with others.
Seafood · 25 minutes to cook
Nutrition (per 1209g serving): 355.8 kcal · protein 55.5g · carbohydrate 23g · fat 4.2g · sodium 2146.1mg
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: Soak the Manila clams briefly in water before cooking to remove any sand and keep the broth clear.
Tips: Squid becomes firm when simmered too long, so add it with the last batch of seafood.
Tips: Gently skim off any foam that rises as the broth boils to keep the flavor clean.
Tips: Cooked seafood changes in color and shape, and the clams will open. It is best to discard any clams that remain closed.
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)
- Water — 600 ml
- Dried kelp — 5 g
- Manila clams — 100 g
- Shrimp — 4 pc
- Squid — 80 g
- Mussels — 80 g
- Napa cabbage — 100 g
- Crown daisy — 40 g
- Mushrooms — 70 g
- Green onion — 20 g
- Garlic — 2 pc
- Ginger — 5 g
- Soy sauce — 1 Tbsp
- Vinegar — 1 tsp
- Lemon — 10 g
- Salt — 0.2 tsp