sk eats... 샤브향

샤브향
Shabu Hyang

Another fairly regular stop on our restaurant circuit is Shabu Hyang, a shabu-shabu restaurant with a Vietnamese twist. (Shabu-shabu is a Japanese style of dining in which thinly sliced meats and vegetables are cooked in a hot broth at the table.) Instead of just eating the meats and veggies you cook right out of the broth, Shabu Hyang gives you rice papers so you can make your own spring rolls using the shabu meats and vegetables and an assortment of other things. It is super healthy, and super delicious!

This, like Jukumi, is another chain restaurant that is ALWAYS packed

Waiting for a table

Right when we're seated, the table looks like this.

Within minutes, the waitress arrives with a cart and fills the entire table

They have pork, duck and seafood that you can choose from, but we generally go with the beef. It's the leanest of the meats they have, and always delicious. The plate of greens and mushrooms are for adding to the broth to cook with the meat, and the remaining vegetables and sprouts are for adding to the spring rolls once the meat is ready.

The dipping sauces!

(from left) a plum sauce, a citrus garlic chili sauce, chili sauce

Adding the greens


Adding the meat


It's ready!


The rice papers come dry and brittle


But after a quick dunk in a bowl of warm water...


...they are ready to be filled and wrapped.


Delicious!


Close-ups


After the carnage

They use the leftover broth as the base for a rice and pumpkin soup to end the meal with. Koreans actually do a noodle course before this step, but we can't eat that much, so we go straight for the rice soup.

After the rice and pumpkin has cooked for a while,
you add this little cup of eggs, and it's ready!

We're usually disgustingly full by this point, so we rarely eat much of it, but it's too delicious to skip completely.

Finished!