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Lamb and Beef Hot Pot Style Soup (Shabu-Shabu Soup)

Ingredients

Flavoring liquid

  • 3 tablespoons tamari
  • 6 tablespoons rice wine
  • ½ teaspoon rice wine vinegar
  • ½ tablespoon rock sugar
  • 1 dash fish sauce

Broth

  • 1 quart lamb stock
  • 4 scallions, white only (reserve greens)
  • 8 leaves culantro
  • 2 knobs ginger, smashed with back of knife
  • 1 clove garlic, smashed with back of knife
  • ½ tablespoon rock sugar
  • 1 tablespoon bacon fat
  • 1 dash dark sesame oil
  • ½ teaspoon black pepper
  • salt, to taste

Additional ingredients

  • 4 bunches yuchoy
  • 1 tablespoon kosher salt
  • 1 bunch chap chae noodles (glass noodles)
  • 1 pound flank steak, thinly sliced
  • 3 ounces dried small shiitake mushrooms
  • 4 scallions, green only, thinly sliced
  • 4 leaves culantro

Instructions

Prepare flavoring liquid

  • In a bowl, mix tamari, rice wine, rice wine vinegar, rock sugar, and fish sauce.

Prepare mushrooms

  • Cover mushrooms with boiling water. Soak for 1 hour.

Prepare broth

  • In a medium pot, add lamb stock, scallion whites, culantro, ginger, garlic, rock sugar, bacon fat, dark sesame oil, pepper, and salt. Add 1½ cups of mushroom liquid. Add 2 - 3 teaspoons of flavoring liquid, with more as needed to taste.
  • Add remainder of flavoring liquid to mushrooms, with additional boiling water to cover.
  • Bring broth in pot to a simmer. Simmer, covered, for 1½ to 2 hours.

Prepare yuchoy

  • Slice each bunch of yuchoy into fours, perpendicular to the length of the bunch.
  • Put yuchoy and salt into pot. Steam until stems are just tender.
  • Strain yuchoy and immediately put into ice bath.

Prepare noodles

  • Bring large pot of water to a boil.
  • Add noodles. Cook until just tender, approximately 5 minutes.
  • Strain noodles and place in a bowl of water.

Prepare culantro

  • Gather culantro into a bunch. Slice into three pieces perpendicular to the length. Roll the cut bunches of leaves into tight cylinders. Slice each cylinder thinly, perpendicular to its length.

Clarify broth

  • Strain broth into a pot.
  • Strain broth into another pot, through cheesecloth.

Prepare bowls

  • Strain mushrooms, noodles, and yuchoy. Portion mushrooms, then noodles, then yuchoy equally among serving bowls.
  • Bring broth to boil. Add beef. Cook beef until you can barely see red through the surface of the beef, approximately 10 seconds. Immediately remove beef and portion into serving bowls equally.
  • Pour broth into bowl. Sprinkle scallions and culantro on top.
  • Serve.