Jjukumi Seafood Shabu Shabu
It's a seafood shabu shabu that's cheaper if you make it at home.
2 serving
Within 60 minutes
문성실
Ingredients
  • Webfoot octopus
    300g
  • a pen shell
  • a bird's-eye shell
  • Manila clam
    suitably
  • Kalguksu
    2handful
  • leek
  • Bok choy
  • Mushrooms
    wanted
  • Water
    9cup
  • anchovy broth
    2handful
  • dried shrimp
    1/2handful
  • Sea tangle
    2piece
  • instant rice
    1.5bowl
  • egg
    2ea
  • leek
    suitably
  • the liquid of tuna
    2TS
  • Cheongju
    1TS
  • Salt
    suitably
  • Soy sauce
    2TS
  • Vinegar
    1TS
  • lemon juice
    1TS
  • cooking wine
    1TS
  • Broth
    2TS
  • Sugar
    0.5TS
  • chopped onion
    suitably
Cooking Steps
STEP 1/7
Add all the ingredients for the soup and bring it to a boil. When the soup starts to boil, take out the kelp and boil it until the soup is delicious. If you boil the kelp for too long, it will be slow, so take it out first. Use a cotton cloth or sieve to get clear broth, and add tuna soup (2) and rice wine (1) to it, and if it is bland after tasting, prepare the rest of the broth for shabu-shabu with salt.
STEP 2/7
When the jjukumi is fresh, wash it clean with thick salt and flour, and wash cockles, temples, and clams to prepare it easily.
STEP 3/7
It's good to prepare various vegetables, mushrooms, and other ingredients.
STEP 4/7
The sauce that goes with it is the ponzu sauce on the left in the picture above. Mix soy sauce (2), vinegar (1), lemon juice (1), cooking wine (1), broth (2), sugar (0.5), and chopped onions (equal amount).
STEP 5/7
After boiling the broth with tuna soup and rice wine in the cold broth of anchovy kelp
STEP 6/7
You can put the jjukumi and seafood in it and eat it.
STEP 7/7
After finishing the shabu-shabu, you can boil the porridge ingredients in the broth.
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