Daegu Buk-gu shabu-shabu buffet with draft beer: Shabu20

I visited Shabu20 Daegu Bokhyeon branch (샤브20 대구복현점) on a weekend afternoon. This all-you-can-eat shabu-shabu restaurant is on Gonghang-ro in Buk-gu, Daegu, in a convenient location to visit by car on a day when you are stopping by Daegu Airport or EXCO.

What facilities are available for parking and family or group meals?

The address is 79 Gonghang-ro, Buk-gu, Daegu, South Korea, 1st floor. There are spacious dedicated parking lots in front of and behind the restaurant, so parking was easy. The interior was also roomy, and the four-person and group tables had enough space to spread out the ingredients we brought over.

Child chairs and tableware, as well as phone holders, were provided, and CatchTable waiting was available. According to the original listing, the hours are daily from 11 a.m. to 10 p.m., with last order at 8:50 p.m.

What is the weekend price, and which broths did I choose?

At the time of my visit, the weekend and public holiday price was ₩26,900 per person. I chose the spicy broth and Katsuobushi Original broth. I turned on the induction burner and brought ingredients from the self-serve bar while waiting for the broths to boil.

What is available at the meat and vegetable self-serve bar?

At the meat counter, I could take as much beef and pork as I wanted. Even for an all-you-can-eat meal, I was satisfied with the condition of the meat, and alternating between the two types kept it from becoming tiring.

The vegetable section had napa cabbage, bok choy, bean sprouts, mushrooms, and onions. There were also plenty of carrots and pineapple for Vietnamese rice paper wraps. The drinks section had bottled water, tangerine juice, plum juice, and hot water.

Can you also enjoy draft beer and side dishes?

The draft beer was all-you-can-drink from a self-serve machine. I liked being able to have a cold draft beer with the shabu-shabu.

The side dishes included soy sauce and seasoned dakgangjeong (Korean sweet-and-savory fried chicken), beef cream soup, rosé potatoes, cream pasta, pad thai, tteokbokki, and takoyaki. There was a wide variety to choose from beyond the shabu-shabu, and I was satisfied with the taste.

How did I eat the shabu-shabu and Vietnamese rice paper wraps?

Once the broths were boiling, I cooked the vegetables and meat thoroughly and then wrapped them in Vietnamese rice paper. I placed the meat and vegetables on rice paper softened in hot water, and when some parts were still too firm, I briefly dipped them into the boiling shabu-shabu broth before eating.

The glass noodles and bean sprouts cooked in the spicy broth were especially memorable. I liked eating the ingredients cooked in the peppery broth with a cold draft beer.

What did I have for dessert after the meal?

At the dessert corner, I added toppings to soft-serve ice cream and finished the meal with coffee made from whole beans. Since I could take care of everything from the meal through dessert inside the restaurant, I did not need to stop at a separate café.