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Introduction

Shabu-shabu (샤브샤브) started in Japan, but Korea made it its own. Korean shabu-shabu restaurants serve paper-thin beef and piles of vegetables and mushrooms to swish in a bubbling broth – often a light spicy one – then finish the pot with kalguksu noodles and a rice porridge. What makes every bite taste right is the shabu-shabu sauce: usually two dips, a tangy soy-vinegar sauce with wasabi and a creamy sesame sauce. Both are easy to make at home.

Shabu-shabu Sauce at a Glance

What it is

Dipping sauces for meat and vegetables cooked in a Korean-style hot pot

Main ingredients

Soy sauce, vinegar, citrus, wasabi (soy dip); toasted sesame, mayo or peanut butter, vinegar (sesame dip)

Taste

Tangy, salty and sharp (soy dip); nutty, creamy and sweet (sesame dip)

Main uses

Beef or pork shabu-shabu, hot pot vegetables, mushrooms, dumplings and boiled seafood

What is Shabu-shabu Sauce Made Of?

Korean restaurants usually set out two or three small bowls. Common types:

Soy-wasabi dip: soy sauce, vinegar, a little sugar, lemon or citrus juice, broth or water, and wasabi – similar to cho-ganjang but lighter.
Sesame sauce: ground toasted sesame seeds blended with mayonnaise or peanut butter, vinegar, sugar and soy sauce.
Chili sauce: some places add a spicy dip made with gochugaru or chili sauce.
Bottled shabu-shabu sauces: ready-made sesame and soy dips sold in Korean and Asian groceries.

What Does Shabu-shabu Sauce Taste Like?

The soy dip is bright and salty with a nose-tingling kick from wasabi – great with beef and mushrooms. The sesame sauce is rich, nutty and slightly sweet, and pairs well with cabbage, tofu and noodles. Switching between them keeps a long hot pot meal interesting.

Popular Korean Dishes That Use Shabu-shabu Sauce

Sogogi Shabu-shabu

Thinly sliced beef hot pot with vegetables – the recipe below.

Wolnam-ssam Shabu-shabu

A Korean favorite where cooked meat and vegetables are wrapped in softened rice paper with fresh herbs and dipped in the sauces.

Beoseot Jeongol

The soy dip also works for our mushroom hot pot.

Chadolbaegi

Thin brisket slices are often dipped in a similar tangy soy-onion sauce.

Easy Korean Beef Shabu-shabu Recipe (Serves 2–3)

Ingredients

14 oz (400 g) thinly sliced beef for shabu-shabu or hot pot
1/4 napa cabbage, cut into large pieces
1 bunch bok choy or spinach
7 oz (200 g) mixed mushrooms (enoki, shiitake, oyster)
1/2 block tofu, sliced; 1 green onion, cut into lengths
1 pack fresh kalguksu or udon noodles (for the end)

Broth

6 cups (1.4 L) anchovy-kelp stock or water with 1 piece dried kelp
2 tbsp soup soy sauce (or regular soy sauce)
1 tbsp minced garlic; 1 tbsp gochugaru (optional, for a spicy broth)
Salt, to taste

Soy-Wasabi Dip

3 tbsp soy sauce, 2 tbsp water or broth, 1 1/2 tbsp vinegar, 1 tbsp lemon juice, 1 tsp sugar, 1/2 tsp wasabi

Sesame Sauce

3 tbsp toasted sesame seeds (ground), 2 tbsp mayonnaise, 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tbsp water

Instructions

Stir each dip together in its own small bowl until the sugar dissolves. Divide into small dishes for each person.
Bring the stock to a boil in a wide pot (a tabletop burner is ideal). Season with soup soy sauce, garlic, gochugaru if using, and salt.
Add the cabbage, mushrooms, tofu and green onion and simmer for 3–4 minutes.
Swish a few beef slices at a time in the boiling broth until no pink remains, about 20–30 seconds, then dip and eat. Add the leafy greens near the end so they stay bright.
When the meat and vegetables are finished, skim the broth, add the noodles and cook according to the package. Eat the noodles with the rich, beefy broth.

Tip: Use separate chopsticks or tongs for raw meat and for eating, and keep the broth at a steady boil while cooking the beef.

Where to Buy Shabu-shabu Sauce

How to Store Shabu-shabu Sauce

Homemade soy-wasabi dip keeps about 1 week in a sealed jar in the fridge. The sesame sauce contains mayonnaise, so refrigerate it and use within 3–4 days. Do not reuse dipping sauce that has touched raw meat. Bottled sauces should be refrigerated after opening and used by the date on the label.

Shabu-shabu Sauce FAQ

How is Korean shabu-shabu different from Japanese?

Korean versions often use a seasoned or mildly spicy broth, add lots of vegetables, and end the meal with noodles and a porridge made in the leftover broth.

Can I make sesame sauce without mayonnaise?

Yes. Use tahini or peanut butter thinned with a little water, vinegar and sugar.

What is the porridge at the end of Korean shabu-shabu?

After the noodles, many restaurants cook rice, egg, chopped vegetables and sesame oil in the remaining broth to make a savory juk.

Conclusion

With a tangy soy-wasabi dip and a creamy sesame sauce, Korean-style shabu-shabu becomes an easy, fun meal to share at home. Make the sauces first, keep the broth bubbling, and save room for noodles. For more dipping sauces, see our yangpa ganjang guide.

Korean Ingredients Guide

What is Shabu-shabu Sauce? Korean Hot Pot Dipping Sauces Explained (+ Easy Korean Beef Shabu-shabu Recipe)

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