Green Onion Shabu-Shabu

Ingredients // 2 servings

Select ingredients as you prepare them.

• Green onion 6 stalks
• Beef brisket, thin sliced 200g
• Water enough to cover the onions

Cham sauce sub (for beef)

• Soy sauce 2 tbsp
• Vinegar 2 tbsp
• Allulose 2 tbsp
• Mirin 1 tbsp
• Water 1 tbsp

Yuzu ponzu sub (for onions)

• Soy sauce 1 tbsp
• Vinegar 1 tbsp
• Yuja syrup 1 tbsp

Steps //

1. 01
   Cut the white parts of the green onions into thick sticks and keep the green tops to cook with them. ▶ 0:05 Cooking tip The video shows the thick white parts being split lengthwise before cooking.
2. 02
   Pour plain water into a pot and add the prepared green onions, using enough water to cover them. ▶ 0:13 Cooking tip Do not add stock or seasoning; the green onions flavor the water.
3. 03
   Boil until the green onions smell sweet. ▶ 0:18
4. 04
   For a homemade beef dipping sauce, mix 2 tbsp soy sauce, 2 tbsp vinegar, 2 tbsp allulose, 1 tbsp mirin and 1 tbsp water. Cooking tip The video uses bottled Cham sauce. This substitute comes from the description; sugar or corn syrup can replace allulose.
5. 05
   In a second bowl, mix 1 tbsp each soy sauce, vinegar and yuja-cheong for a yuzu ponzu substitute to serve with the onions. Cooking tip The video uses bottled yuzu ponzu. Yuja-cheong is yuzu marmalade, often sold as yuzu tea at Korean grocery stores.
6. 06
   Add paper-thin brisket to the green-onion broth and cook for about 10 seconds. ▶ 0:20 Cooking tip The 10-second guidance is for the paper-thin shabu-shabu slices used in the video, not thicker cuts.
7. 07
   Plate the beef and green onions side by side. Dip the beef in Cham sauce and the onions in yuzu ponzu. ▶ 0:24