Shabu-shabu with clams
It's a soft clam shabu shabu of sweet seasonal cockles.
2 serving
Within 60 minutes
cookking
Ingredients
  • a bird's-eye shell
    20ea
  • Cabbage
  • Bok choy
  • a vitamin vegetable
  • Radish
  • Manila clam
  • Anchovy
  • Sea tangle
  • leek
  • Cheongyang red pepper
  • dried pollack
  • onion
Cooking Steps
STEP 1/6
Wash bok choy, vitamins, and cabbage thoroughly and cut them into bite-sized pieces.
STEP 2/6
Pour plenty of water into a deep pot and add radish, clams, anchovies, kelp, green onions, fresh peppers, dried pollack, and onions to make broth.
STEP 3/6
Remove the kelp when the water starts to boil.
STEP 4/6
Remove the foam from the broth and make it clean. If the ingredients are sufficiently seasoned for more than 30 minutes, strain them through a sieve and boil the radish in a clean broth.
STEP 5/6
In a hot pot, add the stock (add radishes together for a cool taste) to the cloth and add the trimmed vegetables to eat.
STEP 6/6
Add an appropriate amount of cockle, soak it in hot broth, cook it lightly, dip it in soy sauce and wasabi, and eat it with cooked vegetables.
Cooking review
5.00
score
  • 965*****
    score
    The groom suddenly got a cockle, so I referred it to him I made the broth and ate it with spinach and red pepper paste
    2017-02-14 19:19
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