Sukiyaki and Shabu-shabu are among the beloved nabe dishes in Korea, both involving a variety of vegetables and meats boiled together. While they may seem similar, there are distinct differences between the two. Let’s explore these differences and also check out some popular Sukiyaki restaurants in Seoul where you can enjoy this delicious dish.

Difference Between Sukiyaki and Shabu-shabu

Let’s take a look at the similarities and differences between Sukiyaki and Shabu-shabu.

Ingredients?

Firstly, the ingredients for Sukiyaki and Shabu-shabu are not very different. Sukiyaki typically uses thinly sliced beef as the main ingredient, cooked with a variety of vegetables such as carrots, shiitake mushrooms, tofu, and green onions. Shabu-shabu also uses thinly sliced beef, along with fresh vegetables, mushrooms, and seafood, which are briefly cooked in boiling water or kelp broth and typically dipped in sauce before eating.

Recipe?

Sukiyaki starts with a rich and sweet broth made from soy, sugar, cooking wine. Meat and vegetables are then added to the pot and simmered slowly, allowing all the ingredients to soak up the flavors of the sauce. In contrast, Shabu-shabu involves lightly cooking ingredients in a clear broth made from kelp or seafood. The sauces for Shabu-shabu are served separately, allowing eaters to dip the ingredients as they eat.

Sauce?

For Sukiyaki suace, it’s common to dip meat and vegetables into beaten raw egg. Shabu-shabu, on the other hand, can be enjoyed with a variety of sauces, but sesame sauce, soy sauce, and chili sauce are the most commonly used.

How to Eat Sukiyaki

Sukiyaki is typically prepared in a large pot and cooked directly at the table. In Japan, the birthplace of Sukiyaki, the way it is enjoyed varies slightly from region to region.

In the Kanto region, centered around Tokyo, sukiyaki is typically made by generously pouring a broth made of soy sauce, sugar, and katsuobushi (dried bonito flakes) into a pan. Thinly sliced meat, vegetables, tofu, and konjac are then added all at once and cooked together. After the meal, it’s common to add noodles or rice to the leftover broth and either stir-fry or boil them.

In the Kansai region, home to cities like Osaka and Kyoto, the approach involves heating the pan first, then slowly adding broth as each person cooks their own slices of meat or vegetables. Both this style and its counterpart have their unique appeal, offering sukiyaki lovers the joy of selecting based on personal taste. However, a common element between the two is the tradition of dipping the cooked ingredients into raw egg.

Recommendations for Great Sukiyaki Restaurants in korea

Here are some great Sukiyaki restaurants in Seoul where you can enjoy this dish without having to travel to Japan.

Yuwoo

Yuwoo, Yeonhui-dong’s main branch is a popular spot in Yeonhui-dong for tasting Sukiyaki, offering only 60 servings per day. Their Sukiyaki uses aged, refrigerated Wagyu beef of a quality comparable to Korean native cattle 2++ grade, and is known for its stunning look. Besides Sukiyaki, you can enjoy a variety of Japanese dishes like Yukhoe Tadaki. Additionally, the broth, made from 20 different ingredients, and the custom pots designed by the owner himself — patented for their craftsmanship — demonstrate a commitment to authentic flavor. Reservations can be made via Naver, and booking ahead is recommended.

Sio

Located in Hapjeong near Hongdae, ‘Sio’ is a Japanese home-style restaurant that has been featured on the popular show ‘Delicious Guys’. At Sio, you can enjoy a beautifully prepared Sukiyaki set at a reasonable price. Just a five-minute walk from Hapjeong Station Exit 7, the restaurant offers a cozy and charming atmosphere. Sukiyaki, served with various side dishes such as cream cheese croquettes, features tender meat and is flavorful even with just the broth and rice. In addition to Sukiyaki, you can also savor other Japanese home-style dishes like tricolor yakitori and soup curry.

Honne

Honne is an izakaya located near Seoul National University Station on Sillim-dong’s vibrant Sharosugil, open from 6 PM until midnight. The interior is charmingly decorated with Japanese ornaments, creating a cozy and comfortable ambiance. Honne’s Sukiyaki is generously served with beef, a variety of vegetables, mushrooms, tofu, and udon, making for a truly satisfying meal. In addition to sukiyaki, they offer a range of Japanese appetizers like gyukatsu and tadaki, and a diverse selection of drinks including sake and highballs. Pairing sukiyaki with a highball is highly recommended.