Korean Shabu Shabu (Set Meal)

4.8 from 5 votes

Pour in 2L (8.5 cups) of water into a large pot. Carefully clean-out 20 Large Dried Anchovies - by splitting them with your fingers and removing the black innards. Add the 20 cleaned anchovies into the pot. Then add a hand-sized piece of Dashima into the pot as well. Next, add a stalk of Spring Onion. (Alternatively, you can simply use 2 anchovy-kelp broth bags). Place on high heat and bring up to boil.
Once it starts to boil, set a timer for 10 minutes. After 10 minutes, turn off the heat. Take out the anchovy, kelp pieces and the spring onion stalk - throw them out. Then use a soup ladle to skim-off any residual bubbles that float on top of the broth.
Then scoop out 3 soup ladles of the broth into a small bowl. Set this small amount of broth aside for now - we'll use it in later steps when making the dipping sauce.
Transfer the stock broth into a pot you will use for hot pot. If your pot can't fit all of the broth - no worries! Just fit as much as you can - you can add more broth later.

Take out a bowl and mix: Gochugaru (4 Tablespoons), Sugar (1 Tablespoon), Soy Sauce (2 Tablespoons), Honey (1 Tablespoon), Gochujang (3 Tablespoons), Doenjang (2 Tablespoons), Minced Garlic (1.5 Tablespoons). Give it a nice thorough mix.

Mix together Soy Sauce (2 Tablespoons), Vinegar (1 Tablespoon), and Anchovy-Kelp Broth (6 Tablespoons). Pour the sauce into individual dipping plates - this should make sauce for 2 individual plates. If you need more, simply double up on the ratio. To each plate, finishing by add a dab of wasabi on the side.

Cut Onion into thin slices. Dice Potato into thin pieces. Wash and cut the stem portion off the Oyster Mushrooms. Then thoroughly wash the Minari and trim-off the ends. Then cut the minari into finger length pieces. Continue to wash, prep and trim all of the other vegetables you plan to use in the hot pot.

Fill a small bowl with cold water. Gently soak the fresh Kalguksu Noodles. This process will remove the extra flour on the noodles. Then carefully place the soaked noodles on a plate.

Place 1 cup of cooked rice into a small bowl. Gently spread it across the bowl, so the rice can cool down a bit. Add-on a handful of chopped green onions. Then place this bowl of rice in the refrigerator for now - we'll come back to it at the end of the meal

Place your hot-pot (that's filled with broth) onto a gas burner or electric plate and place it on a high heat. Then add in ½ of the Spicy Marinade - you can add more if you want later. Gently mix the paste into the hot water, until it dissolves.
Next, add in the sliced potatoes. These take time to cook - so best to add them early. Once the pot starts boiling, add in the sliced onions and mushroom. Then add in the minari. Let it all cook and simmer away for 1-2 minutes.
Now, you can hot-pot. Simply pick-out any of the ingredients you like and blanche it in the hot-pot for 20-30 seconds. Once the ingredient is cooked, take it out the pot and dip it in your personal dipping sauce.

While you eat, keep your eye on the broth level in the pot. Once the broth has reduced by half, add in the Kalguksu noodles. Carefully add in the soaked noodles and let it cook for 5-6 minutes.
If you're running low on broth, feel free to add-in more of the leftover anchovy-kelp broth, along with another scoop of the Spicy Marinade.

Towards the end of your meal - it's time for the mixed rice! Place the hot-pot back on a medium-high heat. Scoop-out the excess broth, so that you're left with only a small amount of broth.
Then take-out the bowl you left in the refrigerator. Crack 1 egg into it. Then carefully dump all of it into the pot. Use a soup ladle to carefully mix the rice in. Mix it thoroughly and then spread the rice across the bottom of the pot. Let it cook for 1 minute. Then season with a few sprinkles of salt.
Scrape the rice off the bottom and serve in a bowl or eat it directly out of the hot pot! Bon Appetit ya'll!