"Shabu Shabu hot pot with mixed seafood, vegetables and creamy sesame dipping sauce. Light, healthy Japanese-Korean fusion dish."
Estimated Nutrition
Ingredients
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Shrimp
13g
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Manila clams
15g
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Oysters
25g
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Scallops
5g
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Squid
10g
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Japanese angelica leaves
2.5g
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Napa cabbage leaves
2.5g
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Celery leaves
2.5g
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Beech mushrooms
2.5g
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Chrysanthemum greens
1.3g
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Enoki mushrooms
1.3g
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Konjac noodles
2.5g
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Butternut squash
5g
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Dashi stock
9g
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Toasted sesame seeds
3.8g
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Peanut butter
5.8g
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Mirin
0.5g
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Rice vinegar
1g
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Tabasco sauce
1g
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Soy sauce
1g
Local Substitutes
Instead of 당귀잎 (angelica leaves)
Use: Parsley or young arugula
Reason: Similar texture and mild herbal flavor
Instead of 쑥갓 (chrysanthemum greens)
Use: Watercress or mizuna
Reason: Similar bitter leaf characteristic
Instead of 다시마 국물 (kombu dashi)
Use: Vegetable or chicken broth
Reason: Provides umami base for the broth
Instead of 곤약 (konjac)
Use: Glass noodles or tofu
Reason: Similar chewy texture
🧑🍳 Cooking Instructions
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1
Devein shrimp and peel. Cut squid in half lengthwise, score diagonally, and cut into 5x6cm pieces.
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2
Rinse oysters in salted water. Cut scallops into thirds. Soak clams in salted water to purge sand.
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3
Cut konjac noodles into 2x4cm pieces, tie in a knot. Tear mushrooms apart.
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4
Pluck leaves from chrysanthemum greens, celery, and angelica. Slice napa cabbage thinly.
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5
Grind toasted sesame seeds. Mix with dashi, peanut butter, mirin, vinegar, Tabasco, and soy sauce. Strain through fine sieve to make sesame sauce.
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6
Bring kombu dashi to simmer in a hot pot. Season lightly with salt. Alternately add seafood and vegetables, cooking briefly. Dip each bite in sesame sauce before eating.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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