4.109 Beef Shabuki (with recipe)

Cycle 4 – Item 109

24 (Wed) April 2013

Beef Shabuki


by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with the Family, Nanny 8

Following yesterday’s food poisoning fiasco, we needed to detox, and beef shabuki seemed just the thing.  A dish like this – healthful/flavorful with so many veggies, convenient/economical because virtually any kind can be included, same goes for the meat that’s added, if any – should be in the rotation at least once a month, once a week ideally.


[more of a guideline – all ingredients/amounts are optional/approximated]

(Serves 4)

  • 600 grams shaved beef or pork
  • 2 liters water
  • 4 cups assorted aromatics
  • 1 cup sliced scallion
  • 1 cup sliced onion or shallot
  • 2 cups sliced napa cabbage
  • 2 cups mung bean sprouts
  • 2 cups sliced bokchoy
  • 2 cups mixed mushrooms
  • 2 cups mixed greens
  • 1 cup dipping sauce

TIP: Our favorite is shaved beef brisket (chadolbagi), which cooks quick, provides rich beef flavor, and renders a luscious stock by the end of the meal to make noodles or rice porridge.  

1.  In a large pot over high heat, add the aromatics to the water, broil to a boil, reduce the heat to medium, and simmer for 30 minutes.

TIP: Any combination of onions / scallions / garlic / mushrooms / carrots / celery / kelp / peppercorns will do – a great way to use up odds and ends.

2.  Discard the aromatics and reserve the stock.

TIP: Any combination of vegetables will do, the more varied the better; for me, essentials include scallions, napa cabbage, mung bean sprouts, mushrooms, and at least 1 bitter green (e.g., chicory).  

3.  Combine the vegetables in a large bowl.

4.  Using a tabletop stove, bring the stock to a boil.

TIP: A heavy-bottomed cooking vessel (e.g., enameled cast iron) will better retain heat and maintain cooking temperature of the stock when vegetables and meats are tossed in.

5.  Add generous amounts of vegetables and parboil for 30 seconds.

6.  Add a few pieces of meat (2 per person) and cook for a few seconds.

7.  Remove vegetables and meat and dip into dipping sauce.

TIP: We prefer shabu shabu ponzu sauce by Moranbong.


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