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Yellowtail Shabu-Shabu With Yangnyeom Sauce - Recipe Video

A simple and easy to understand recipe video shows how to make Yellowtail Shabu-Shabu With Yangnyeom Sauce.
We recommend shabu-shabu that you can simply enjoy delicious yellowtail, which becomes fatty and delicious in winter, because you can also eat lots of vegetables. Yangnyeom with spicy sauce warms you up. When the taste of Yangnyeom fades, you can add some store-bought ponzu sauce to taste and enjoy the change of taste.
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Cook time

20 minutes

Ingredients
2 serving (8-inch diameter clay pot)

  • Yellowtail
    200 g
  • Mizuna mustard greens
    50 g
  • Carrot
    30 g
  • Enoki mushroom
    1/4
  • Japanese leek
    15 cm
  • Soup
  • Water
    800 ml
  • Cooking sake
    100 ml
  • Japanese style granulated soup stock
    2 tsp
  • Yangnyeom Sauce
  • Soy sauce
    4 tbsp
  • Vinegar
    2 tbsp
  • Roasted white sesame seeds
    2 tsp
  • Sesame oil
    2 tsp
  • Sugar
    1 tsp
  • Grated garlic
    1 tsp
  • Gochujang
    1 tsp
  • Seven flavor chili pepper
    1/2 tsp

How to make

  1. 1. Cut off the stems of the mizuna mustard greens and cut them into 4-inch wide pieces. Peel the carrots and cut them into 0.2-inch wide half-moon pieces.
  2. 2. Cut off the stems of the enoki mushrooms and break them up. Slice the Japanese leeks diagonally.
  3. 3. Mix all the ingredients for the yangnyeom sauce in a bowl.
  4. 4. Add all the ingredients for the soup to a clay pot, bring to a boil over medium heat, then dip the vegetables and yellowtail into the broth, and eat it with the yangnyeom sauce.

Tips for cooking

If you are using a block of yellowtail, cut it into 0.2-inch wide strips. Please adjust the flavor of the yangnyeom sauce with the soup. You can adjust the spiciness by the amount of gochujang.

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