Shabu-Shabu Style
I love shabu-shabu.
But sometimes, I want shabu-shabu without making the broth and preparing everything that goes with it.
On those days, I make this.
I take thinly sliced beef for shabu-shabu, add perilla leaves, enoki mushrooms, and a little onion, and roll everything together. Then I simply steam the rolls and dip them in a light soy sauce.
There is no broth, so it is not really shabu-shabu. But when I eat the warm beef and vegetables together with the sauce, it gives me a similar feeling.
And I especially like this dish because while I’m eating it, I feel like my body is saying, “Thank you for feeding me something healthy today.” Haha.
It is also very easy to make.
Ingredients
Serves 2
- 1 lb (450g) thinly sliced beef for shabu-shabu
- 1 package perilla leaves
- 1 package enoki mushrooms
- 1/4 onion
Dipping Sauce
- 4 tablespoons soy sauce
- 3 tablespoons lemon juice
- 3 tablespoons honey
- Sesame seeds
How to Make Korean Steamed Beef Rolls
1. Prepare the vegetables
Wash the perilla leaves and drain them well.
Cut off the bottom of the enoki mushrooms and separate them into small bundles.
Thinly slice the onion.
2. Make the beef rolls
Lay one slice of beef on a cutting board.
Place a perilla leaf on the beef, then add a few slices of onion and a small bundle of enoki mushrooms.
Roll everything up with the beef.
That’s it!
Repeat with the remaining beef and vegetables.
3. Steam the beef rolls
Arrange the beef rolls in your steamer.
Steam until the beef is just cooked through.
As soon as the beef is cooked, take the rolls out. Shabu-shabu beef is very thin, so it cooks quickly.
4. Make the dipping sauce
Add the soy sauce, lemon juice, honey, and sesame seeds to a small bowl.
Mix well.
5. Enjoy!
Dip the warm beef rolls in the sauce and enjoy.
You get tender beef, fragrant perilla leaves, enoki mushrooms, and onion all in one bite.
Jin’s Cooking Tips
Don’t overcook the beef.
Shabu-shabu beef is very thin, so it cooks quickly. Once the beef changes color and is cooked through, it is ready. If you steam it too long, the beef can become tough.
If your perilla leaves are large, cut them in half.
I’ve noticed that perilla leaves sold in the U.S. are often quite large. If yours are big, you can cut them in half before making the rolls.
This also helps you make more rolls without running out of perilla leaves.
Don’t skip the onion.
The onion adds a little sweetness, but that’s not the only reason I like it in this dish.
Its slightly sharp flavor helps balance the richness of the beef. It makes each bite feel lighter.
You can find shabu-shabu beef at Korean or Asian grocery stores.
Look for very thinly sliced beef labeled “Shabu-Shabu Beef.”
Easy Enough for Dinner, Pretty Enough for Guests
One thing I really like about this dish is how pretty it looks.
When you arrange all the little beef rolls together, it looks like you spent a lot of time preparing them. But actually, all you did was add the vegetables, roll the beef, and steam it.
So I think this is also a great dish to serve when you have guests over.
The perilla leaves become soft and fragrant, the enoki mushrooms add a nice texture, and the onion balances the richness of the beef.
And because everything is rolled together, you get beef and vegetables in every bite.
Simple, right?
If you like shabu-shabu but don’t feel like making a whole pot of broth, try this easy steamed version.
You may not have the soup, but you still get that warm, satisfying feeling of eating beef and vegetables together.
Enjoy!