While Shabu Shabu has always been known to be a Japanese dish, there are in reality many Korean style Shabu Shabu (샤부 샤부) restaurants found in South Korea.
It is not uncommon for groups to dine and cook out together for a heart-warming dining experience.
Similar to the Japanese version, the Korean counterpart is categorized by cooking slices of meat and vegetables in a pot of broth, dipped in sauces before eating. Some variations are the incorporation of certain ingredients and the use of spicier sauces.
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About time that Singapore offers some Korean Shabu Shabu, and good to know that the food item is now available at both Masizzim Westgate and 313@somerset.
“Masizzim” which is an amalgamation of the Korean words ‘masi’ (delicious) and ‘jjim’ (stew), specialises in saucy meaty stews such as Beef Rib Stew, Pork Rib Stew and Spicy Chicken Stew; do-it-yourself rice balls; and other Korean side dishes.
Its newly expanded menu features NEW dishes of Shabu-Shabu with three choices of meat, Bulgogi Rice Balls with beef or pork, King’s Ribs, Crabmeat Egg Roll and Spicy Octopus.
Here’s more about the NEW dishes to savour at Masizzim:
Pork – Single ($17.90), Double ($29.90)
Beef – Single ($19.90), Double ($32.90)
Premium Wagyu Beef – Single ($24.90), Double ($40.90)
The Shabu-Shabu comprises of dashi soup made using Masizzim’s unique recipe, served in a cast iron pot over an open flame. The soup base is available in non-spicy or spicy versions.
The good thing is, you can opt for a single for individual consumption, or double if you come in pairs or bigger group for a more substantial meal.
In terms of meats, choose from a selection of sliced pork collar, beef short plate, or wagyu beef which you are supposed to gently swish across the hot soup. The set also includes assorted vegetables and mushrooms, Korean ramyeon.
While most Shabu-Shabu soups tend to be on the plainer side because it is really all about the freshness of the meats, Masizzim’s stock base was relatively flavourful so you could even drink it on its own (like hotpot). There was also this sweetish tinge that reminded me of Sukiyaki.
You can dip the meats into the raw egg, or complimentary dipping sauces of Masizzim’s own special blend with a dab of wasabi.
All-in-all, a comforting meal (and I didn’t feel thirsty after that).
If you feel like including more ingredients, available add-ons are Pork ($3.50 for 100g, $8 for 250g), Beef ($5.50 for 100g, $12.90 for 250g), Wagyu Beef ($8 for 100g, $19 for 250g), Mixed-grain rice ($1), Rice Ball ($6), and Raw egg ($1).
King’s Ribs ($16.90)
Some of Masizzim’s existing stews include the Beef Rib Stew, Pork Rib Stew, and Spicy Chicken Stew, with bubbling pots of succulent meat.
The introduction of the “King’s Ribs” should be a piece of good-news for protein-lovers due to the larger sized beef ribs used.
The beef ribs are first slow-cooked in Masizzim’s secret stew sauce until fork-tender, then stir-fried with capsicums, red dates, king oyster mushrooms, chilli powder and sesame seeds.
The King’s Ribs Stew is served in a cast-iron pot, and placed over live flames at the table to keep the portion hot throughout the meal.
The ribs are considered fall-off-the-bone, in a thick sauce that reminded me of sweet-savoury braised meats. I would recommend pairing this up with a bowl of multigrain rice (additional $2).
Spicy Octopus ($17)
A favourite dish among the Koreans, the “Naki Bokum” is a spicy octopus dish stir-fried with spicy gochujang sauce
Masizzim’s version consists of whole baby octopus, similarly in a fiery sauce, served on a bed of blanched beansprouts to balance out the hotness.
Though wrapped with lettuce, the dish is served with Korean-Mexican fusion – wrapped within pieces of soft tortilla topped with ebiko (shrimp roe).
The wrap reduces the sensation of spiciness; though you can also eat the octopus plain on its own to experience the shiokness.
Bulgogi Rice Ball Pork ($9) / Beef ($10)
These Rice Balls “Jumuk Bap” requires you to do some ‘work’ and experience some diversion with your meal. My tip: leave the handphone aside before it gets ‘sauced up’.
All you need to do it to wear the gloves provided, mix the ingredients up, and form them into shapes (round or even heart) before consuming them.
This bowl consists of mixed grain rice (white rice, black rice and roasted millet), a choice of bulgogi fried pork or beef, kimchi, seaweed and sesame seeds.
There was this sweet-crunchy ingredient (which I couldn’t quite decipher, could be crispy anchovies) and crushed chilli padi which added some kick to the rice balls.
Easy to make, quite tasty, with an element of fun.
Crabmeat Egg Roll ($12.90)
These Egg Rolls were previously my ‘new-found’ comfort food, of fluffy omelette roll wrapped with tuna flakes flavoured with tomato sauce, or the oozy cheesy version.
You know how much I love my eggs.
The Egg Roll is cooked with layers of omelette interlaced with seaweed, wrapped with generous servings of shredded crabmeat.
For that extra touch, dip a piece into the zingy honey mustard sauce.
Masizzim – Westgate
Westgate #01-07, 3 Gateway Drive, Singapore 608532 (Jurong East MRT)
Opening Hours: 11am – 9:30pm Last order 9pm (Sun – Thurs), 11am – 10pm Last order 9.30pm (Fri – Sat)
Masizzim – 313@Somerset
313@Somerset #B3-02, 313 Orchard Road, Singapore 238895
Opening Hours: 11am – 10pm Last order 9.30pm (Sun – Thurs), 11am – 11pm Last order 10.30pm (Fri – Sat)
* This entry is brought to you in partnership with Masizzim.