This is Shabu-Shabu. It starts as a boiling pot of vegetable broth. Then you add a lot of green onions, mushrooms, mandu, fish balls and field greens. Those cook down quickly, so then you you put in pieces of thinly sliced beef at will. The beef cooks instantly, and I usually dip it in a sauce with soy, minced garlic, diced hot peppers, and wasabi (not pictured). There's also a sweet and hot red pepper sauce (go-chu jang). After you eat the meat and vegetables, you throw hand cut homemade noodles into the remaining broth. Finally someone comes by, pours out the broth and offers to cook two diferent styles of fried rice. We usually go for the jook style, which is more soupy and less spicy than the regular fried rice.
#2 Dalk-Galbi
This is Dalk-Galbi. It contains chicken (dalk), onions, cabbage and red pepper paste. We chose the version with mushrooms that this particular restaurant offers. Like all dishes that are prepared at the table, someone comes by periodically, stirs the food and adjusts the heat.
#3 Kam Jah Tang
This soup is called Kam Jah Tang or Potato Soup. Ironically, it had no potatoes in it. If you order a giant bowl for 3 or 4 people, it will have some potatoes in it, but we opted for 2 single servings.
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