Shabu-shabu is a Japanese stew dish that is said to have originated in Chinese stew cuisine. The current form of shabu-shabu in Japan was developed in 1952 at Eiraku-cho Suehiro Honten, a restaurant in Osaka. In shabu-shabu, thinly sliced beef is briefly dipped in a pot of seasoned broth. While we were in Korea, Edward and I went to try Korean shabu shabu after hearing about it from Jeleesan.
The thin slices of beef are practically 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. After eating all the meat, the staff will take out noodles and the broth will be eaten like soup. Then, after that, they take out the rice and make fried rice in the same bowl that was used for the broth. Interestingly, Koreans used soy sauce and wasabi as a sauce for meat.
What is Shabu-shabu? Simply put, this mysteriously named dish is a popular style of nabemono, or Japanese hot pot, which includes thin slices such as tender meat paper and fresh vegetables cooked together in a large, open pot. Unlike other types of hot pots, in which the ingredients are cooked together before serving, the ingredients of shabu-shabu are served raw and cooked next to the table during the meal, similar to fondue. The food at Gom Shabu Shabu is a mix of Korean and Japanese styles. Shabu Shabu is originally a Japanese dish with thinly sliced beef boiled in water, but Gom Shabu Shabu has given a Korean touch to the traditional Japanese style.
All their broths and sauces are homemade and have five levels of spiciness to choose from. When asked about the most popular dish on the menu, Jason said it's his regular, premium meats, along with seafood options. Shabu shabu is a Japanese dish that is very popular in Korea. The recipe shown here is a Korean version, which means rice, garlic and chili peppers are used.
So, if you don't have the ability to reach Japan and you live in Southern California, you can try authentic shabu shabu at any of the following places (Kagaya is my favorite place). Shabu shabu reflects Japanese food culture because it focuses on the natural flavors of the ingredients (so high-end ingredients make everything much better). Gom Shabu Shabu has a “no hot pot” menu for children, in case parents are concerned about the hot broth provided to each customer. One of the newest restaurants opening in Suwanee is a place called Gom Shabu Shabu, open for just over a month on Lawrenceville Suwanee Road.
Along with sukiyaki, shabu-shabu is a common dish in many parts of Japan, but also in local Japanese neighborhoods (colloquially called Little Tokyos) in countries such as the United States and Canada. Shabu-shabu is a lot like the original Chinese version compared to other Japanese hot pot dishes (nabemono), such as sukiyaki. If you want to try Japanese shabu shabu, when you Google “shabu shabu” Los Angeles, places with sushi and ramen aren't your real Japanese shabu shabu spots. Gom Shabu Shabu is a restaurant that cares about offering a healthy eating style to its customers.
Shabu-shabu was introduced to Japan in the 20th century with the opening of the Suehiro restaurant in Osaka, where the name was invented. If someone tries to tell you that there is no wrong or right way to eat shabu shabu, proceed to eat the hamburger bun first and the meat at the end, while you dip the lettuce, tomato and pickles in ketchup or mustard sauce with a knife and fork. Most commonly, meat (beef, pork or chicken) is used for shabu-shabu, but recently there have also been increasing variations with vegetables or fish. The chain of hot pot restaurants in the interior of Mongolia is my favorite place in Orange County (Irvine), but when it comes to shabu shabu, I'm left to do it myself at home.
Lazy media outlets for opportunistic companies seeking to capitalize on partnering or marketing their hot pot as “Japanese shabu shabu shabu” are quite common, which is why there is so much confusion. . .