Characteristics of Shabu-Shabu

• Cooking Method: Diners cook the ingredients piece by piece in the hot broth, which allows for a fresh and interactive dining experience. The meat is typically dipped in the broth for just a few seconds to cook it.
• Ingredients: Common ingredients include thinly sliced meats (beef, pork, or seafood), a variety of vegetables (like Chinese cabbage, mushrooms, and tofu), and noodles. The meal is often accompanied by dipping sauces, such as ponzu or sesame sauce.
• Broth: The broth is usually simple, often made from kombu (kelp), which enhances the umami flavor of the ingredients without overpowering them. Unlike other hotpot styles, shabu-shabu’s flavor primarily comes from the dipping sauces rather than the broth itself.

Korean-style shabu-shabu typically uses a rich anchovy-vegetable broth, which differs from the simpler kombu-based broth often found in Japanese shabu-shabu. The Korean version may also include a spicy element, incorporating gochugaru (Korean red pepper flakes), gochujang (Korean chili paste), garlic, and doenjang (fermented soybean paste) to create a savory and slightly spicy flavor profile.

So… where to eat shabu-shabu in Koreatown?