Shabu-shabu is a Japanese influenced dish which Koreans enjoy at restaurants or in the comfort of their homes. It’s a hot pot dish prepared by submerging a thin slice of raw meat or a piece of uncooked vegetable in a pot of boiling water or broth made with kelp or other flavors. Cooked meat and vegetables are then usually dipped in variety of sauces before eating, and served with a bowl of steamed white rice or udon noodles.
This dish is primarily made with thinly sliced beef, most often with ribeye steak, but less tender cuts such as top sirloin are also common. Different versions of this dish may be prepared by using other types of meats and/or seafood such as pork, crab, chicken, lamb, duck, and lobster. Vegetable contents can include but no limited to onions, carrots, shiitake mushrooms, enoki mushrooms, Chinese cabbage, chrysanthemum leaves, and edible seaweed.
There are a variety of sauces that can be used to dip the meat and vegetables, including ponzu sauce and sesame seed sauce. Restaurants usually provide ponzu sauce, sesame based sauce, and several other condiment options so that customers can make the sauce according to their own preferences. Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with udon noodles to wrap up the meal.