To begin, guests are served dishes of uncooked food, and a pot of water is placed over a burner located in the center of the table. The guests have control over the amount and speed of cooking.
Common arrangements include vegetables and either meat or seafood.
The food is inserted into the pot and cooks in a matter of minutes. Dumplings (만두) are sometimes cooked in the hot water, along with octopus.
The courses vary at different restaurants, but sometimes noodles are part of the set.
They are cooked after the meat/seafood is eaten. Next, there is a dish of rice, vegetables, and egg that is added to the twice-cooked water (broth) to form a porridge.
The porridge, absorbing the vegetable/seafood (or meat) flavored broth, is a final treat, and guests are understandably full at this point.
Shabu-shabu is a meal well worth experiencing when in Asia!
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