Korean-style Shabu-shabu Hot Pot

Steps

1. 1
   Prepare 8 cups of anchovy kelp stock in a large shabu-shabu pot, add 1 teaspoon of kosher salt and stir to combine. Heat the broth.
2. 2
   Prepare the peanut butter sauce by combining 1/4 cup peanut butter, 2 tablespoons stock, 1 teaspoon minced garlic, 1 teaspoon fish sauce, and 1 tablespoon honey, then add lemon juice and mix well.
3. 3
   Prepare the doenjang sauce by mixing 1/4 cup doenjang, 1 teaspoon minced garlic, 2 tablespoons vinegar, 2 tablespoons honey, and 1 tablespoon toasted sesame seeds until well combined.
4. 4
   Prepare all vegetables: slice the bok choy, red bell pepper, and white mushroom; prepare the large green onion; wash and slice the yellow part of the napa cabbage.
5. 5
   Prepare fresh thin wheat noodles on a plate, separating them out.
6. 6
   Once the broth is boiling, use chopsticks or tongs to briefly swish the thinly sliced beef in the hot broth for about 5 seconds until cooked through, then remove and dip into sauce before eating.
7. 7
   Using the same method, briefly cook the pre-cooked shrimp (about 5 seconds), sliced squid, and sea scallop in the boiling broth, then remove and dip into sauce.
8. 8
   While cooking the meat and seafood, gradually add the vegetables to the broth, cook until tender, then remove and enjoy.
9. 9
   If needed, add additional stock to maintain the broth level. Reduce heat to low so you can eat and socialize at a comfortable pace.
10. 10
    For the finale, add the noodles to rolling boiling broth, stir in 1 egg, and cook until the noodles are tender to create a noodle soup to finish the meal.
11. 11
    Alternatively, you can soak 1/2 cup rice for 30 minutes, add it to the broth, and cook it into a porridge as a final course.