Spring Seasonal Food Ultra-Simple Jjukumi Making Shabu Shabu
It's the season when you can eat the spring season, Jugumi. When spring comes, the first thing that comes to mind is a live baby. At the restaurant, it's too expensive, so I enjoy jukkumi shabu shabu at home for a simple meal. Of course, the taste is the best.
2 serving
Within 30 minutes
어부동김반장
Ingredients
  • Webfoot octopus
    6ea
  • Manila clam
    1handful
  • Radish
    1piece
  • leek
    1piece
  • dried red pepper
    2ea
  • Garlic
    3piece
  • Shiitake mushroom
    3ea
  • Canola greens
    ea
  • Scallions
    ea
  • Ramen noodles
    1ea
Cooking Steps
STEP 1/5
It's the best to make shabu-shabu with live jjukumi ink
The webfoot octopus died in a day and removed the intestines.
I prepared rapeseed vegetables and chives for shabu, and any vegetables are good.
Jjukumi tastes much better with vegetables and sesame seeds.
STEP 2/5
Put clams, radishes, peppers, and garlic in a pot
It's good to add anchovy broth, but if you don't have it, you can add water and a spoonful of tuna liquid.
STEP 3/5
When the radish is half cooked, you can eat jukkumi, chives, rapeseed vegetables, and shiitake mushrooms with shabu shabu.
You can dip the sauce in red pepper paste or oil sauce.
STEP 4/5
You can't leave out ramen noodles in jjukumi shabu-shabu.
One ramen noodle fills up this program that I lack.
STEP 5/5
It's still good
There are people who always insist on ramen powder.
Adjust to taste.
If you add tuna or fish sauce instead of anchovy broth, it will taste good. I usually dip it in red pepper paste with vinegar, but I personally liked the oil paste much better.
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