Steamed Beef & Vegetables, Soft Tofu Egg Custard, Potato Salad
A full shabu-shabu-style spread cooked mostly in one pot, finished with sungnyung from the scorched rice at the bottom.
Ingredients
- 2 cups rice + 2 cups water
- Chopped carrots, potatoes, and cabbage
- 1/2 soft tofu + 2 eggs
- Enoki mushrooms, bean sprouts, and thinly sliced shabu-shabu beef
- Salt and pepper
- Shabu-shabu dipping sauce: soy sauce, sugar, vinegar, lemon juice, chopped chives
- Steamed egg sauce: soy sauce, sesame oil
- Cabbage wrap sauce (ssamjang): doenjang, gochujang, syrup, sesame oil, minced garlic, gochugaru
- Potato salad: Miracle Whip, salt, pepper
Instructions
Cook the rice with the carrots, potatoes, cabbage, soft tofu, and eggs on White Rice mode (rice cooker) or Rice mode (Instant Pot) for 10 minutes.
Mix the shabu-shabu dipping sauce: soy sauce, sugar, vinegar, lemon juice, and chopped chives.
Mix the steamed egg sauce: a dash of soy sauce and a drizzle of sesame oil.
Mix the ssamjang: doenjang, gochujang, syrup, sesame oil, minced garlic, and gochugaru.
Make the potato salad with Miracle Whip, salt, and pepper.
Cook the enoki mushrooms, bean sprouts, and shabu-shabu beef on Multi-Cook (High Pressure) for 2 minutes.
Finish by making sungnyung (roasted rice tea) from the scorched rice left at the bottom of the pot.
Tip. Don’t scrub the scorched rice off the bottom — that’s what makes the sungnyung at the end.
