I accidentally deleted my old posts about two weeks ago and just
last week somebody asked me for the 'Spicy Shabu Shabu Broth' recipe. Reading that
brought me great joy to my heart because I thought I was the only person who
read my blog. So this recipe is dedicated to you fellow awesome stranger!
Ingredients:
- 4 cups water
- 1 piece kombu kelp (optional)
- 1 tablespoon beef flavored dashi (beef flavored consommé)
- 2 teaspoons fish sauce
- 1 tablespoon miso paste (fermented soybean paste)
- 2 tablespoons gochujjang (red pepper paste)
- Salt and white pepper to taste
Directions:
- Simmer kombu in medium-low fire for 10 minutes.
- Remove kombu and when water begins boiling.
- Ladle some broth to a bowl with miso and gochujjang paste and dissolve it.
- Pour in diluted miso and gochujjang paste into the pot of broth and let boil for another 5 minutes.
- Add beef dashi and boil for 2 minutes. Season with white pepper and salt to taste.
Here are some ingredients I used in my shabu shabu, I also added some vermicelli and Korean rice cakes. Not tooting my own horn but it was FREAKIN' DELICIOUS!
Yay! :P Thanks for reposting!! I've been craving this! Btw, cute blog! I really like the layout!
ReplyDeletep.s I love eating this with napa cabbage, enoki mushrooms, spinach, watercress and canned baby corn. sometimes i also get the baby canned quail eggs! SO good! Thanks again!
ReplyDeleteThat sounds delicious! I'll give it a try next time!
DeleteHi there. I was searching the web for a shabu shabu soup base recipe and came across yours. Is yours a Korean inspired recipe? My Hubby and I go to a Japanese Shabu Shabu restaurant and adore their soup base but I have no clue how to make it. Seems like your might get me there without the chili paste (their version is non spicy). Going to give it a try! Thanks for sharing!
ReplyDeleteHi Gloria! Yes, I tried to copy the base from a Korean restaurant I went a couple years ago. Have you tried the recipe yet?
DeleteGreat recipe. Thanks.
ReplyDeleteMy favorite broth recipe! You should put the step of when to add fish sauce, just in case. But, thank you, I've made this 5 or 6 times now. So good!
ReplyDeleteWill be trying this tonight!
ReplyDelete