STEP 1/11
Please prepare cabbage, perilla leaves, and beef for shabu-shabu
STEP 2/11
I put the bean sprouts on the bottom.
Bean sprouts that emphasize crunchiness more..
If you have bean sprouts, they say bean sprouts are okay
STEP 3/11
Then like this
You can put it in the order of cabbage, perilla leaves, and beef.
I prepared 5 each.
It keeps falling down. What!!!!
STEP 4/11
You can cut it according to the height of the pot.
STEP 5/11
Big size is a little bigger.
If it's small, it's a little smaller..
I gave 6 pieces and it hit me hard.
STEP 6/11
You can leave it as if you're turning it around nicely.
STEP 7/11
I'm going to eat two shiitake mushrooms, bok choy, and enoki mushrooms
I'm going to add some more... I might have been a little short-sighted...LOL
But it looks so pretty!!
STEP 8/11
When you make the broth
Put anchovies, dasida, dried shrimp, dried shiitake mushrooms, and dried oyster mushrooms in powder
Add onions, radishes, and green onions.
STEP 9/11
It's cutting off!!
I didn't season anything else.
There's a place where I made a dalaejang
To my parents who like dalaejang
I'm going to make sure you eat it with the dalaejang without any other sauce!!1
STEP 11/11
Neat and refreshing mille-feuille nabe..
I think I made a good choice for my parents' invitation!!!
It's okay to use Korean beef, but of course I prepared Australian products.
Mushrooms are cut..Make it pretty