If you have the pleasure of shopping in a Korean supermarket, please stop off at the meat department and pick up packages of thinly sliced shabu shabu beef. I can’t tell you how many different ways I use it in my cooking.
Often I marinate the beef in sweetened soy sauce, and then freeze them in plastic bags. On challenging evenings, I grab one from the freezer and saute them with a little water. They start to melt from the steam, and because they are paper thin, they quickly begin to caramelize. Serve them over rice or in lettuce cups. (That recipe will be for another day.)
Flashed cooked in a pan, shabu shabu meat is also the perfect filling for a juicy sandwich. Pair it with some spicy kochujang onions for a nice kick to the tender beef. Use a roll that can absorb the juices, melty cheese, and onions. Make enough because these sandwiches are addictive!
- 1 pound of shabu shabu meat
- 1 large onion diced finely
- 8 slices of provolone cheese
- 4 sandwich rolls (Colombo brand was used here)
- 2 tbs kochujang
- 1/4 c of water
- 1/4 tsp salt
- 1/2 tsp vegetable oil
- Drizzle oil onto a heated skillet. Have the heat on medium. Cook shabu shabu meat one layer at a time. Do not crowd the meat in the pan. Cook meat for about 30 seconds on each side or until they are barely cooked through. Place cooked meat on a plate, making sure to stack the meat on top of each other so that they stay juicy.
- Once the meat is removed from the skillet, cook the onions in the same skillet. Add 1/4 c of water to the onions, and raise the heat. Once most of the water has evaporated, add salt, and kochujang to the onions. Cook for another minute. Take onions off the heat.
- Open sandwich rolls and place on a baking sheet. Layer two slice of cheese on each roll, and place under the broiler for a minute or until cheese has melted.
- Add onions and meat to each sandwich. Enjoy warm.