CreatripTeam

As seasons grow unpredictable, a hot, spicy shabu-shabu offers immediate warmth and comfort. This Korean-style hotpot is cooked at the table so diners can enjoy fresh ingredients—thinly sliced beef, water celery (minari), and oyster mushrooms—briefly plunged into a bubbling, spicy broth. The broth is flavored simply with chosun gochujang (a Korean red chili paste) and Yeondu cooking essence, boiled with water. Family and friends gather around the pot, adding ingredients as they like; after the main ingredients are eaten, the rich leftover broth can be transformed with kalguksu noodles (handmade wheat noodles), ramen, or rice and egg to make porridge. Simple steps: wash and chop minari, tear mushrooms, boil water with seasonings, add vegetables, then cook the beef briefly. Tips: cook ingredients all at once or gradually; finish the meal by adding noodles or rice to the broth. For the full recipe see Sempi’s “Saemine Kitchen” recipe lab.