Shabu in Seoul 샤브인서울

Four broths anchor the meal: clear mushroom keeps the taste transparent, while crab doenjang brings crab sweetness and fermented soybean depth from the first ladle. Beef or pork goes in next, and alternating it with vegetables keeps the broth from clouding too fast. Three dipping sauces each lean a different way, toward acidity, nuttiness or salt, so try the first slice with broth alone before using them. The finishing course changes with the broth you chose. Soft lighting and widely spaced tables make room for families with babies, and Samgakji Station is within walking distance.