Seafood Shabu-shabu

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Remove the innards from the shrimp, peel the squid, score the inside diagonally, and cut into 5x6cm pieces.
2. Wash the oysters by shaking in salt water, cut the scallop adductor muscles into thirds, and soak the Manila clams in salt water to remove grit.
3. Cut the konjac into 2x4cm pieces, cut a slit in the center and twist, and tear the mushrooms.
4. Pluck only the leaves of the garland chrysanthemum, celery, and angelica, and thinly slice the napa cabbage leaves.
5. Grind the toasted sesame seeds, mix with all the other ingredients, and pass through a fine sieve to make the peanut sauce.
6. Pour kelp broth into a pot and season lightly with salt, then cook the seafood and vegetables alternately and dip in the sauce to eat.