In a large pot, combine water, radish, a large green onion, and a stock packet containing dried kelp and anchovies. Bring it to a boil.

Strain the boiled stock through a sieve into your shabu-shabu pot.

Season the strained broth with kosher salt and stir to dissolve.

In a small bowl, add the peanut butter.

Add some of the prepared stock, minced garlic, and fish sauce to the peanut butter.

Squeeze in fresh lemon juice and add honey.

Mix all the ingredients thoroughly until a smooth, creamy sauce is formed.

In a separate small bowl, add the doenjang (Korean fermented soybean paste).

Add minced garlic, apple cider vinegar, and honey to the doenjang.

Grind toasted sesame seeds and add them to the sauce.

Stir everything together until well combined.

Diagonally slice the white and light green parts of a large green onion (daepa).

Cut a napa cabbage in half, then into quarters. Separate the inner, tender yellow leaves.

Thoroughly wash the prepared napa cabbage leaves and drain well.

Arrange all vegetables, thinly sliced beef, seafood, and fresh noodles on platters for cooking.

Set up a portable burner on the table, place the pot with the broth on top, and bring it to a rolling boil.

Add your desired vegetables like napa cabbage, bok choy, mushrooms, and green onions to the boiling broth.

Individually cook slices of beef or pieces of seafood by swishing them in the boiling broth for a few seconds until cooked.

Dip the cooked items into your prepared dipping sauces and enjoy.

After enjoying the meat and vegetables, add fresh wheat noodles to the flavorful leftover broth.

Lightly beat an egg and drizzle it into the boiling noodle soup, stirring gently.

Once the noodles are cooked and the egg is set, ladle the soup into bowls and enjoy.