Soup & Stew

Pen Shell Scallop Shabu-Shabu

Name: Pen Shell Scallop Shabu-Shabu
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 60 g Pen shell scallop (kijogae); 10 g Carrot; 10 g Chamnamul (Korean wild parsley); 10 g Korean zucchini; 20 g Shiitake mushrooms; 30 g Oyster mushrooms; 30 g Enoki mushrooms; 300 g Water; 1 g Dried kelp (dasima); 5 g Green onion; 4.5 g Soy sauce; 2.5 g Apple cider vinegar; 3.5 g Oligosaccharide syrup

키조개샤브샤브

Thinly sliced pen shell (kijogae) scallops and vegetables cooked tableside in a kelp and green onion broth, dipped in a light soy-apple vinegar sauce. Simmering onion and garlic in the sauce adds sweetness and garlicky aroma.

📝 Step-by-Step Instructions

Simmer the water, kelp and green onion over low heat for 30 minutes.

Strain to make the kelp broth.

Slice the pen shell scallop thinly.

Peel the carrot, wash the vegetables and mushrooms and cut into bite-sized pieces.

Simmer the sauce ingredients over low heat for 5 minutes.

Bring the broth to a boil in a shabu-shabu pot, cook the scallop, vegetables and mushrooms briefly and dip in the sauce.

📊 Nutrition Facts (per serving)

85.4Calories (kcal)

10.6 gCarbs

9.3 gProtein

1 gFat

424.8 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: 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.