Shabu-shabu Broth Corn Noodles

Prepare the beef and assorted vegetables by washing them thoroughly.

Pour 800ml of water into a pot, add kelp, green onion, radish, and onion, and boil for 15 minutes to make shabu-shabu broth.

Remove the solids and season the broth with salt and pepper.

Boil the corn noodles for 5 minutes, then rinse in cold water and set aside.

Add the prepared beef and vegetables to the boiling broth and cook until done.

Finally, add the corn noodles, heat everything together, and serve in a bowl.