Heartwarming Millefeuille Nabe (Layered Hot Pot)
A Warm and Comforting Millefeuille Nabe: A Mild Hot Pot Dish Loved by Kids Too
What better season than winter to gather around the table for a delicious hot pot? This simple Millefeuille Nabe is made by layering crisp napa cabbage and thinly sliced beef. Adding plenty of mushrooms and glass noodles makes it even more substantial and satisfying.
Ingredients- Glass noodles (dangmyeon) 1 handful (approx. 50g)
- Napa cabbage or baby napa cabbage 1/4 head
- Thinly sliced beef for hot pot 500g
- Green onion 1/2 stalk
- Oyster mushrooms 1 pack (approx. 100g)
- Water 500ml
- Soy sauce for soup (guk-ganjang) 3 Tbsp
- Cooking wine (mirin, etc.) 2 Tbsp
Cooking Instructions
Step 1
Start by soaking the glass noodles. Place them in a shallow bowl and cover with water. Let them soak for about 20 minutes. This is just enough time to prepare the other ingredients. For extra flavor, you can add about 1/2 teaspoon of soy sauce to the soaking water. (This soy sauce is separate from the amount listed in the recipe for the broth).
Step 2
It’s easier to handle if you use the larger leaves of the napa cabbage. Start by layering a cabbage leaf, followed by a layer of thinly sliced beef. If you’re concerned about any gamey smell from the beef, you can sprinkle a tiny pinch of black pepper at this stage. (This is optional).
Step 3
Continue layering the cabbage and beef, alternating between them, until you have a neat stack. Try to stack them as evenly as possible for easier cutting later.
Step 4
Cut the stacked ingredients into sections about 3-4 cm wide, to fit the height of your hot pot. Arrange the cut sections upright in the pot, showing the layers. Fill the center space with torn oyster mushrooms and the soaked glass noodles. Pour in 500ml of water, stir in 3 Tbsp of soup soy sauce and 2 Tbsp of cooking wine, and then evenly distribute this broth over the ingredients in the pot. The amount of soy sauce might seem small, but the cabbage will release a lot of moisture, creating a perfectly seasoned broth.
Step 5
Cover the pot and simmer over medium heat until the Millefeuille Nabe is cooked through! Once it starts boiling, reduce the heat to low and let it simmer a bit longer. Just before serving, adding fresh crown daisy or shungiku (garland chrysanthemum) will elevate this comforting hot pot to a more refined dish, perfect for adult palates!
