This has become one of my necessary stops in LA over the years for their beef shabu shabu. The flavors are natural, fresh, and veggie. Not heavy, yet filling. It is among the best meals I've had for any cuisine.
This Korean version is distinct from Japanese style. The process takes some learning, but it is worth it:
1. Main Course: A large mound of shredded greens (cabbage, scallion, perilla leaves), a few slices of tofu and fishcake, with very thin slices of beef are cooked at your table in a boiling broth. You take portions and dip them in a soy-vinegary sauce.
2. Short Course: Udon noodles are cooked in the same broth. A server sets a small portion on your plate.
3. Final Course: White rice is placed into the same broth and stirred into a thick porridge. For me, the KEY is to have it with their small side dish of oyster-radish kimchi.
Like most Korean specialty houses, the servers do not explain things or go out of their way to serve. But don't be afraid to ask for refills or explanations.