Beef Shabu Rolls in Doenjang Chicken Broth
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Thin slices of beef brisket rolled around perilla leaves and mushrooms, tied with chives and gently cooked in a chicken broth with low-sodium doenjang. The chicken broth gives so much flavor that no other seasoning is needed.

π₯ Ingredients
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Main
Broth
Seasoning
π§Ί Korean ingredients in this recipe
- Perilla Leaves (Kkaennip)Aromatic leaves for wrapping, pickling and frying
- Korean MushroomsShiitake, enoki, king oyster and other everyday mushroomsπ Shop on Amazon
- Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
- Korean Chili PeppersFresh green and red chilies, from mild to Cheongyang
- Garlic in Korean CookingMinced, sliced, pickled and black β the backbone of Korean flavor
- DoenjangRustic fermented soybean pasteπ Shop on Amazon
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π Cooking basics for this recipe
π Step-by-Step Instructions
Boil the broth ingredients in the water over high heat for 15 minutes, then simmer on low for 10 minutes.

Lay out the beef slices and top with perilla leaves, oyster mushrooms and enoki in that order.

Roll up and tie with the chives.

Dissolve the low-sodium doenjang in the broth, add the garlic, cheongyang chili and beef rolls, and cook gently over low heat.

Serve in a bowl topped with the red chili.

π Nutrition Facts (per serving)
Nutrition values are taken from the original recipe data and are approximate.
π₯ Watch Cooking Videos
βΆSearch βBeef Shabu Rolls in Doenjang Chicken Brothβ on YouTubeFind cooking videos, tutorials, and tipsβSource: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.





