Crispy and Warm Mille-feuille Nabe: The Perfect Dish for a Rainy Day!
Nourishing Mille-feuille Nabe Recipe for All Ages
Introducing Mille-feuille Nabe, a warm and deeply flavorful hot pot perfect for chilly weather and rainy days. The harmony of fresh vegetables layered beautifully with tender beef is exquisite. Any leftover broth can be used to cook rice noodles for an equally delightful meal, making it a hearty and enjoyable experience for the whole family.
Main Ingredients- Napa Cabbage 10 leaves
- Perilla Leaves (깻잎) 2 bundles (approx. 20 leaves)
- Bok Choy (청경채) plenty (approx. 3-4 heads)
- Beef for Shabu-shabu 300g
- Bean Sprouts 1 bag (approx. 200g)
Mushrooms & Other Vegetables- Onion 1 medium
- King Oyster Mushroom (새송이버섯) 2
- Oyster Mushroom (느타리버섯) 1 pack
- Enoki Mushroom (팽이버섯) 1
- Onion 1 medium
- King Oyster Mushroom (새송이버섯) 2
- Oyster Mushroom (느타리버섯) 1 pack
- Enoki Mushroom (팽이버섯) 1
Cooking Instructions
Step 1
First, wash all the vegetables thoroughly. Separate the Napa cabbage leaves one by one and wash them under running water. Ensure they are well-drained before preparing. Similarly, wash the perilla leaves and bok choy and let them drain.
Step 2
Prepare the mushrooms and other vegetables. Slice the onion thinly. Cut the king oyster mushrooms and oyster mushrooms into bite-sized pieces. Trim the base of the enoki mushrooms and separate the strands. Rinse the bean sprouts under running water and drain them in a colander.
Step 3
Begin assembling the Mille-feuille Nabe layers. Place a Napa cabbage leaf at the bottom of a large pot or deep pan. (Tip: Score or remove the thick core of the cabbage leaves to make layering easier.)
Step 4
Place a perilla leaf on top of the Napa cabbage.
Step 5
Arrange a layer of thinly sliced beef (shabu-shabu style) over the perilla leaves. Try to layer the beef so it doesn’t overlap too much, allowing for even cooking.
Step 6
Add a layer of bok choy on top of the beef. Repeat steps 3, 4, and 5 (or 2, 3, 4 depending on how you count) to create 2-3 stacked layers, building up the height. The goal is to have visually appealing cross-sections of vegetables and meat.
Step 7
Once your layered ‘cake’ is built, cut it into manageable pieces (about 2-3cm thick) and stand them upright around the sides of the pot. Fill the center of the pot with the prepared onions, king oyster mushrooms, oyster mushrooms, and enoki mushrooms. You can also place a small amount of bean sprouts at the bottom of the pot for extra flavor and texture in the broth. Pour in the prepared broth (or store-bought broth) until the ingredients are mostly submerged. Add water if needed.
Step 8
Bring the pot to a boil over high heat, then reduce the heat to medium-low. Simmer for about 10-15 minutes, or until all the ingredients are tender and cooked through. Prepare the dipping sauce and enjoy dipping each piece as you eat. After finishing the nabe, the leftover broth is perfect for cooking rice noodles for an additional delicious course!
