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Shabu shabu - Korean vs. Japanese vs. other

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Shabu shabu - Korean vs. Japanese vs. other

rworange | Jul 27, 2006 02:24 AM

A poster on the SF board asked about the difference between Japanese and Korean shabu shabu. This link says

"The thin slices of beef are pretty much the same as those used in Japanese style shabu shabu, however instead of being cooked in hot water the meat is cooked in a spicy soup with leeks, potatoes, and some other vegetables. "

http://patrickmccoy.typepad.com/lost_...

In the SF board discussion, Umetaro wrote:

>>> If you're used to eating Korean shabu-shabu, Japanese shabu-shabu might seem a little bland to you. It lacks the gochugaru and kimchi that'll turn your broth red and dilate your dermal capillaries. K shabu-shabu is also eaten sort of like a nabe... you don't do much with the broth afterwards in J shabu-shabu. Also, J shabu shabu uses different dipping sauces... one is shoyu based and the other is goma based.

Some random factoids... shabu-shabu is of Mongolian origin and was popularized in Japan after WWII. The word "shabu-shabu" is an onomatopoeia representing the sound meat makes when swished through the bubbling water. And, if you're eating enoki mushrooms, make sure you chew them and not swallow them whole. <<<

...

I've never had shabu shabu of any type. Can you tell me a little about eating this? Can one person have shabu shabu or do you need a group?

Are there other country variations on Shabu Shabu besides Korean and Japanese?

For the sake of comparison, here's a recipe for Japanese shabu shabu.

http://www.bento.com/tr-shabu.html

Here's a Korean recipe

http://www.koreankitchen.com./koreans...

Here's a wikipedi article on shabu shabu

http://en.wikipedia.org/wiki/Shabu_shabu

Thanks for any information.

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