Korea 2011: Food: Shabu Shabu

This was my first experience of preparing food at the table - a very common way for Korean folk to eat:

One arrives and sits at a table which has a stove ring in the middle of it.  The stove ring operates off gas which is piped to the table.  One can choose to sit on a cushion on the floor, which would be the traditional way to eat, or at a table like a Westerner.  Above on the left you can see the ring.  In the foreground are the sides which accompanied this meal.  On the left is an assortment of onions, in the middle some soy sauce and on the right some garlic, wasabi and a small slice of lemon.  The bowls will all be melamine.  There is very; little china used in Korea.

The mains have arrived.  At the back is some shredded beef.  As can be seen, the protein portion of a meal is relatively small in comparison to what we in South Africa might consume, say at a braai.  In the right foreground are the veggies - lettuce, been sprouts and mushrooms.

Here we are cooking for us to share, which is also the Korean way.  Into some broth we have added veggies and some sliced beef which is cooking away.  Once it is cooked, one helps oneself out of the central bowl, adding condiments at one's discretion.  If there is broth over, and one is still hungry, one can order an additional portion of rice which is then added to the broth, cooked and consumed, again from the central pot.  Separate plates are provided.  We used them, but most Koreans don't.  Forks are very rare in Korea, both in restaurants and shops.  The one that you see in the foreground is one that I started carrying around in my rucksack.  Knives are not provided either.  If one is served kimchi, it comes with tongs and a pair of scissors.

This is a very communal way of sharing a meal.  I thoroughly enjoyed it and can't help wondering why this has not taken off here in ZA where we love playing with fire :).