Korean ShabuShabu is a light but filling meal and a perfect way to fight off the damn cold outside. It is also a meal which enables you to be very practical as it uses your ‘hands’ abit more.
SO firstly you should have all your ingredients around the table including different types of vegetables, tofu, mandoo, and most importantly (if you’re a carnivore like me) a plate of thin beef slices. Now chuck whatever you want in the soup stock which should be boiling at the centre above a hot stove.
Now these wierd unedible looking, plastic, squared sheets are available in most ShabuShabu restaurants…but not all…. so i recommend you find the ones that do have them because they’re worth it.
Anyways…take a sheet and dip it in hot water…this makes them soften into flexible, soft, edible wraps. Before they get too soft and clingy place them flat over your plate.
First take a little bit of beef out from the broth and dip it into either 3 sauces…your choice…
The first sauce is the dark soy,chilli, and yolk sauce, and then we have the sweet chilli sauce and the peanut sauce.
Place the beef on top of your wrap and start adding any vegebales you like. Don’t overdo it though…unless you have a big mouth…
Now start wrapping! DO not worry about whether the wrap will break down or not…it is surprisingly strong and sticky.
You now have your very own hand made, state of the art, flavour intense-packed dumpling!
NOW EAT EAT EAT EAT EAT!