Korean Shabu Shabu

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I have a dear friend whom I met when she was an exchange student from Korea. One weekend, she felt a little homesick and asked me to help her make some “comfort food.” We combined ingredients both common and unusual to Korean cooking and made a nourishing bowl that warmed her soul. Maybe it will warm yours as well?

2-3 servings

½ lb rib-eye beef, thinly sliced (Korean bulgogi beef from an Asian grocery is perfect)
4-5 Napa cabbage leaves (cut in half if necessary to fit in Doveware Dutch Oven)
½ corn on the cob, cut into thirds
1 handful fresh spinach
4 thick (about ½ inch) slices of Chinese white radish (daikon)
½ cup Kimchi
½ handful of seafood mushrooms
3 slices of Asian pumpkin (optional)
½ cup Korean rice cake, cut into large pieces (optional)
½ cup firm tofu (cut into thick slices)
1 tbsp Korean red pepper paste (Asian grocery)
1 cup of roughly chopped cilantro
2 cups of water
Aroma Doveware Dutch Oven, 2.5 L (this recipe is easy to roughly double for use in the 4 L size)

Layer bottom of Doveware Dutch Oven with Napa cabbage and then Chinese white radish.
Place corn on sides around radish. (Add optional rice cake on radish.) Add red pepper paste to center and then add Asian pumpkin slices, kimchi, tofu and mushrooms as layers in order.
Add water, cover, and bring to a boil. Lower heat to a low boil for 15-20 minutes. (Add hot water if needed.)
Remove cover, add spinach followed by beef, cover and reduce heat to simmer for 5 minutes.
Open cover, add cilantro and serve with rice.

Over To You
What’s your version of shabu shabu? Comment below and inspire us 🙂

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