Steps
- 1.
Japanese Shabu-Shabu (Japan): Thinly sliced meat swished in broth
- 2.
Chinese Hot Pot (China): Communal cooking with varied ingredients
- 3.
Korean Jeongol (Korea): Rich stew with layered ingredients
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Origin: Japanese (Edo period (1603-1868)) — East Asia
See full technique reference →Japanese Shabu-Shabu (Japan): Thinly sliced meat swished in broth
Chinese Hot Pot (China): Communal cooking with varied ingredients
Korean Jeongol (Korea): Rich stew with layered ingredients
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.