🍲 Make the Broth:
Add all broth ingredients to a pot and bring to a boil.
6 cups water
1 piece dried kelp (dashima), ~3x3 inches
5 dried anchovies (heads and guts removed)
3 cloves garlic, smashed
1 small onion, quartered
2 scallion stalks
Reduce heat and simmer for 20 minutes.
Remove solids and season lightly with salt to taste.
Pour broth into a tabletop hot pot or portable burner setup.

🥬 Prep the Ingredients:
Arrange the vegetables, tofu, noodles, and beef neatly on large platters for easy access.

🥢 Build Your Flavor Arsenal: The Dipping Sauces
In shabu shabu, the real magic happens after the dip. The broth cooks your ingredients, but the sauce brings them to life. Each sauce is a flavor bomb — savory, spicy, nutty, tangy — and they’re insanely easy to whip up. Here’s how to make your dipping game unforgettable:
🍯 Soy Vinegar Sauce (Cho-ganjang):
2 tbsp soy sauce, 1 tbsp rice vinegar, ½ tsp sugar, ½ tsp sesame oil, chopped garlic and green onion

🍯 Ssamjang:
1 tbsp doenjang, ½ tbsp gochujang, 1 tsp sesame oil, 1 tsp honey or sugar, ½ tsp minced garlic

🍯 Sesame Ginger Dipping Sauce
2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tsp grated fresh ginger, 1 tsp finely minced garlic, 1 tsp sugar or honey, 1 tbsp finely chopped green onion, 1 tsp toasted sesame seeds, 1 tsp mirin or a splash of water (to mellow the saltiness), a pinch of Korean chili flakes (gochugaru) or a few drops of chili oil for heat.

🍯 Ponzu Sauce:
3 tbsp ponzu (store-bought or homemade)

🍽 Shabu Shabu Time!
Bring the broth to a gentle simmer at the table.
Each person uses chopsticks or tongs to swish beef slices in the hot broth (shabu-shabu means “swish-swish”) until just cooked — about 10–15 seconds.
Cook vegetables and tofu in the broth, adding them in batches.
Dip items into your sauce of choice and eat with a bowl of rice or wrapped in perilla leaves.

🍚 Noodle or Porridge Finish:
After the main meal, use the rich, flavored broth to cook:
Noodles: Add soaked glass noodles or udon and boil for a few minutes.
Rice Porridge (Juk): Add cooked rice, a beaten egg, and chopped green onion (add sesame oil to give smoky depth). Simmer until thickened.

📝 Tips
Use a portable burner or induction cooktop at the table for an authentic, interactive experience.
Don’t overcrowd the pot — cook in small batches.
Adjust heat frequently to keep broth at a gentle simmer.