Step 1

In a large pot you will start by cleaning the pork bones, add enough water to the pot to cover the pork bones, bring to a boil and keep boiling for 5 minutes.

Step 2

Strain the pork bones and rinse with cold water. Wash the pot refill with water leaving 3 inches from the top.

Step 3

If you are using chicken then skip washing steps.

Step 4

Add the carrots, onions, celery, and ginger. Simmer on medium with the lid on for about 30 minutes.

Step 5

Add the miso and Gochujang paste. Simmer on medium-low heat for about 45 minutes. Season with salt and pepper.

Step 6

While the broth is cooking, wash the watercress and romaine lettuce, and place in large bowl. Peel and thinly cut the taro and lotus. Arrange the meat, beef ball, and fish ball on plates.

Step 7

After 45 minutes, adjust the salt if needed. Remove the chicken, carrots, onions, and ginger. Pour the broth into the shabu shabu pot, and start cooking!

Step 8

Usually, we start with meat, vegetables, and then lastly noodles of your preference along with the broth. You can use udon, glass, vermicelli, or the thin chow mien noodles.