Beef Shabu-Shabu Broth recipe - ingredients, nutrition and when to eat it
Shabu-shabu is made by briefly cooking thin slices of beef, mushrooms, and vegetables in a clear broth steeped with kelp and vegetables.
Shabu-shabu is made by briefly cooking thin slices of beef, mushrooms, and vegetables in a clear broth steeped with kelp and vegetables. The light broth pairs well with the rich flavor of the beef, making it a lovely dinner to share around the table.
Soups & stews · 30 minutes to cook
Nutrition (per 1223g serving): 483.1 kcal · protein 36g · carbohydrate 22.5g · fat 30.1g · sodium 1300.8mg
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: Cook the beef one slice at a time so the slices don’t stick together and stay tender.
Tips: If the broth reduces, add a little hot water at a time. Taste and adjust the seasoning at the end.
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Ingredients (1 serving)
- Water — 700 ml
- Kombu — 5 g
- Onion — 0.5 pc
- Korean radish — 50 g
- Beef brisket, thinly sliced for shabu-shabu — 150 g
- Shiitake mushrooms — 2 pc
- Enoki mushrooms — 0.5 pack
- Napa cabbage — 2 sheet
- Green onion — 0.5 stalk
- Soy sauce — 1 Tbsp
- Vinegar — 1 tsp
- Sesame seeds — 1 tsp