Korean-style shabu-shabu hotpot

families and friends are gathering for the holidays, so I choose a recipe that some of you have requested for years! It's shabu-shabu, a Korean-style Japanese hot pot.

Ingredients :

8 cups plus an extra 4 cups anchovy kelp stock (or vegetable stock) 1 teaspoon Kosher salt 1 pound shaved beef (sirloin steak) 7 ounces (about 200 grams) freshly made packaged noodles (or  1 bowl of rice or ½ cup uncooked rice, soaked in water for 30 minutes)

For the peanut butter-based sauce.

¼ cup smooth peanut butter 1 teaspoon minced garlic 2 teaspoons fish sauce (or 1 teaspoon salt) 1 squeezed lemon juice 1 table spoon honey (or more to your taste)

Ganjang gejangEveryone takes a seat at the table, arranged around the burner. Pour some beverages if you like! is a fermented side dish created by marinating fresh raw crabs (ge) in a sauce.

Turn on the heat underneath the pot. When the stock starts to boil, add some of the vegetables and simmer for approximately a minute.

Pick up some beef and seafood (if using) with the tongs and place them in the boiling stock. Cook for only a few seconds.

To eat, fish out any beef or seafood first. Place it on a tiny platter, then dip it into one of the sauces with chopsticks before eating. Vegetables and mushrooms may take longer to cook, so eat them later.

If you want to cook more slowly, lower the heat on the burner. When the stock runs low, refill it with some of the extra 4 cups stock you kept in a separate bowl.

When you and your guests are almost finished eating, turn up the heat under the pot to medium-high and add the noodles (or soaked rice), cooking for a few minutes.

Stir with a ladle until the noodles (or rice) are slightly transparent and thoroughly cooked.

 Drizzle in the beaten egg, without stirring, and let it set.Shabu-Shabu Noodle Soup

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