korean style shabu shabu

1 lb beef (for shabu shabu), paper thin sliced

6 nappa cabbage leaves, shred

3 oz carrot, thin sliced

6 white button mushrooms, sliced*

1/2 can straw mushroom*

1 pack paeng ee beo seot (enoki mushroom)*

5 green onions, half chopped, half sliced

1/4 squash, sliced

10 sheets jjaet nip(Korean siso), sliced,

1/2 onion, sliced

2 oe mook (fried fish paste), cut into bite size

1/2 pack doo boo (tofu), sliced

water

broth : 2 oz myeol chi (dried anchovy)

1 piece kelp

1 tbsp soy sauce

1/2 tsp salt

1 pack fresh noodle

1 tsp go choo ga roo (Korean chili powder)

1 tsp minced garlic

2 cups rice (cooked)

1/2 cup kimchi, squeezed, chopped

2 tbsp sesame oil

1/4 tsp sesame seeds

3 sheets seasoned kim (nori), crushed

salt

pepper

dipping : 1/2 cup soy sauce

wasabi

In a big pot, add water, dried anchovy and kelp.
Bring to a boil, reduce to simmer for about 10 minutes.
Take out dried anchovy and kelp.
Add soy sauce and salt.
Bring to a boil then turn off the heat.
Keep hot.
Take out 1/4 cup, let cool, add 1/2 cup soy sauce to make dipping sauce.

Pour the anchovy broth to a shallow pan on a portable gas burner.
When it comes to a boil, add vegetables (from hard ones), beef, ect...
(The host can do this for the guests, or they can do by themselves.)
Try with dipping sauce and some wasabi.

After the course, add more broth.
Then add noodles, go choo ga roo (Korean chili powder), minced garlic, and pepper.
Don't add any salt, the noodle contains enough.
Cook for 5-10 minutes.
Serve noodle.

The last course is rice.
Take out remaining broth, leave about 1/2 cup.
Add rice, kimchi, green onions, sesame oil, and sesame seed.
Cook until rice absorb all the broth.
At the last minute, add kim (dried seaweed), stir around.
Serve.

Don't have too much from the first course.
The taste of the dish gets better and better to the end.