Shabu shabu!

Kelsey and Ara eating shabu shabu

Shabu shabu close up

Tonight, after a terrific afternoon of walking and visiting temples, Kelsey introduced us to shabu shabu. She knew of a shabu shabu restaurant in the eating district of Sokcho, so she took us there on the way back from Naksan (a famous temple here).

Shabu shabu consists of thinly sliced pieces of meat (usually beef) that you dip into a boiling hotpot broth in order to cook them quickly. At this restaurant they also served pickled onions and kimchi. The broth is slightly spicy and has sliced green onions, chili, and mushrooms. After you finish cooking the meat, they give you a dish of fresh noodles to put into the broth and eat. After you finish the noodles, they put the broth into a separate bowl and deep-fry rice using the same pot. The rice soaks up the flavor of the broth and is quite tasty! The broth is quite rich, having over time soaked in the flavor from the onions, spices, and meat juices.

Shabu shabu started way back in the 13th century as a way for Genghis Khan to feed his army nutritiously and efficiently (requiring little fuel). It then spread to Japan in the 20th century and rapidly throughout Asia after 1955. The name shabu shabu refers to the swishing sound one makes when dipping his meat into the boiling water to cook it.

Shabu shabu is delicious and we were glad to try something new, even if we did end up spilling the red broth on our clothes!