Cold Shabu-Shabu

Name: Cold Shabu-Shabu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 300 g Fatty beef slices (blanched then placed in ice water); 2 Kelp (for boiling water); 0.5 Onion (cut into 5cm thin strips); 1 box Radish sprouts (cleaned); 2 stalks Green onion (cut into 5cm thin strips); 10 Perilla leaves (cut into 5cm thin strips); 4 Korean radish (sliced thin); 1 tsp Black pepper (for boiling water); 2 Green onion leaves (for boiling water); 2 tbsp Soy sauce; 1 tbsp Sugar; 1 tbsp Peanut butter; 1 tbsp Lemon juice; 2.5 tbsp Vinegar; 2.5 tbsp Cooking wine; 0.5 tbsp Minced garlic; 0.3 tbsp Yellow mustard; 0.25 cup Sesame salt

Thinly sliced beef is briefly poached, shocked in ice water, and served with assorted shredded vegetables. Chill before serving alongside a homemade sesame-peanut sauce for dipping.

35 min

Easy

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Ingredients

Fatty beef slices (blanched then placed in ice water) 300 g

Kelp (for boiling water) 2

Onion (cut into 5cm thin strips) 0.5

Radish sprouts (cleaned) 1 box

Green onion (cut into 5cm thin strips) 2 stalks

Perilla leaves (cut into 5cm thin strips) 10

Korean radish (sliced thin) 4

Black pepper (for boiling water) 1 tsp

Green onion leaves (for boiling water) 2

Soy sauce 2 tbsp

Sugar 1 tbsp

Peanut butter 1 tbsp

Lemon juice 1 tbsp

Vinegar 2.5 tbsp

Cooking wine 2.5 tbsp

Minced garlic 0.5 tbsp

Yellow mustard 0.3 tbsp

Sesame salt 0.25 cup

Instructions

Step 1

Place kelp, black pepper, and green onion leaves in cold water. Once it boils, blanch the beef slices one by one until just cooked, then transfer to ice water.

Step 2

Cut green onion, onion, and perilla leaves into 5cm thin strips. Slice the Korean radish thinly. Clean the radish sprouts. Soak all vegetables in ice water for 10 minutes, then remove and drain well.