Elegant ‘Mille-feuille Nabe’ (Layered Hot Pot) Recipe – Perfect for Chilly Days
Enjoying a Warm and Hearty Mille-feuille Nabe at Home
I’m on a bit of a diet these days, and this Mille-feuille Nabe is a fantastic choice! Once you have the broth prepared in advance, it’s super convenient to whip up delicious noodle soups or even hearty doenjang jjigae. This dish is not only beautiful to look at but also incredibly tasty. Let’s enjoy a special Mille-feuille Nabe right in your own kitchen!
Main Ingredients- Beef (thinly sliced for shabu-shabu or bulgogi) – worth ₩10,000
- Napa Cabbage (a whole head)
- Perilla Leaves (one bunch)
- Oyster Mushrooms (one bunch)
- Enoki Mushrooms (one bunch)
- Bean Sprouts (enough for approx. ₩500)
Broth Ingredients- Dried Anchovies for broth
- Kelp
- Radish
- Green Onions
- Dried Anchovies for broth
- Kelp
- Radish
- Green Onions
Cooking Instructions
Step 1
First, let’s prepare the flavorful broth. In a pot, add water, dried anchovies, kelp, radish cut into bite-sized pieces, and green onions. Bring to a simmer over medium heat and cook for about 15-20 minutes to create a rich and refreshing broth. Remove the anchovies and kelp, keeping only the clear broth.
Step 2
In a wide, shallow pot, arrange a layer of bean sprouts and oyster mushrooms at the bottom. This step helps prevent the vegetables from sticking to the bottom of the pot later on and adds a more abundant texture to the dish.
Step 3
Separate the Napa cabbage leaves, wash them thoroughly, and pat dry. For the beef, you can lightly pat it with paper towels to remove excess blood for a cleaner taste. Layer the cabbage leaves, perilla leaves, and beef slices. Cut the stacked layers into 3 or 4 equal portions, making them easy to eat. (Tip: Layering in the order of cabbage → beef → perilla leaves helps create a beautiful shape!)
Step 4
Starting from the edge of the pot, arrange the cut ingredient stacks upright, layering them closely together to create a visually appealing presentation. They should stand like blooming petals. You can leave the center empty or fill it with additional mushrooms or other vegetables for a fuller look.
Step 5
Place the enoki mushrooms attractively in the center of the pot. (Optional: Shiitake mushrooms or baby bok choy can also be added here.) Now, pour the prepared broth over the ingredients until they are mostly submerged. Once it starts to boil, the ingredients will gently cook and naturally settle into place. For the dipping sauce, mix soy sauce and wasabi. If you like, a splash of lemon juice can add a refreshing zest.
