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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. rib eye (very thinly sliced beef - prime, for shabu shabu)
- 1 napa cabbage
- 2 pkg. perilla leaves (1 -, 25 - 30 leaves)
- 3 dried shitake mushrooms
- 3.5 oz. brown beech mushrooms (1 pack, Buna Shimeji)
- 3 oz. enoki mushrooms (1 pack)
- 6 oz. bean sprouts (1/2 pack)
- 2 green onion
- 1 konnyaku (pack of, or Miracle Noodles)
- 1 lemon (for sauce)
- 10 cups water
- 1 piece dried kelp (다시마 dashima about 4 x 3 in, 10 x 7 cm)
- 15 pieces anchovies (dried)
- 1 piece radish (palm size piece, 1 in, 2.5 cm thick)
- 1/2 onion
- 2 dried shitake mushrooms
- 1 Tbsp. dark soy sauce (season to taste at the end)
- 2 tsp. sea salt (1-, season to taste at the end)
- 1 Tbsp. dark soy sauce (regular)
- 1 Tbsp. rice vinegar
- 1 Tbsp. lemon juice
- 1 Tbsp. lemon peel (chopped)
- 1 Tbsp. fresh garlic (chopped, optional)
- 2 Tbsp. stock (anchovy, from above)
- 1 Tbsp. syrup (maesil, plum extract syrup, or 2 tsp sugar)
- 1 Tbsp. green chili pepper (chopped Korean, or any other green chili)
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