Mille-feuille Nabe: A Stunning and Delicious Hot Pot Perfect for Entertaining
Layers Upon Layers of Deliciousness! The Visually Captivating Mille-feuille Nabe
Are you looking for a show-stopping dish for your next dinner party? Elevate your table with Mille-feuille Nabe, a beautiful and incredibly tasty hot pot that’s sure to impress! The delightful combination of warm broth, tender beef, and crisp vegetables will satisfy every palate. This recipe is highly recommended on ‘Chosun Ilbo Recipes’ and ‘Man-gae Recipe’.
Main Ingredients- Beef 600g (thinly sliced for shabu-shabu or sukiyaki)
- Napa Cabbage 10 leaves (choose tender outer leaves)
- Perilla Leaves (Shiso) 15 leaves
- Oyster Mushrooms 75g (trim the tough base)
- Shiitake Mushrooms 2 (score the caps)
- Bean Sprouts 160g
Flavorful Broth Ingredients- Dried Anchovies 20 (intestines removed)
- Dried Kelp (Kombu) 2 sheets (approx. 10cm x 10cm)
- Onion 1/2 (washed thoroughly, skin on is fine)
- Radish 1 piece (thumb-sized)
- Water 8 cups (approx. 1.6L)
Tangy and Sweet Dipping Sauce- Soy Sauce 2 Tbsp
- Vinegar 2 Tbsp
- Sugar 1 Tbsp
- Water 1 Tbsp
Optional Garnish- Edible Flower 1 (for decoration, if available)
- Dried Anchovies 20 (intestines removed)
- Dried Kelp (Kombu) 2 sheets (approx. 10cm x 10cm)
- Onion 1/2 (washed thoroughly, skin on is fine)
- Radish 1 piece (thumb-sized)
- Water 8 cups (approx. 1.6L)
Tangy and Sweet Dipping Sauce- Soy Sauce 2 Tbsp
- Vinegar 2 Tbsp
- Sugar 1 Tbsp
- Water 1 Tbsp
Optional Garnish- Edible Flower 1 (for decoration, if available)
- Edible Flower 1 (for decoration, if available)
Cooking Instructions
Step 1
Let’s start by making a delicious broth! In a pot, combine 8 cups of water, anchovies, kelp, half an onion, and a piece of radish. Bring to a boil over high heat. Once boiling, remove the kelp immediately, then reduce the heat to medium-low and simmer for another 10 minutes. Strain the broth through a fine-mesh sieve to get a clear, flavorful liquid.
Step 2
Prepping the mushrooms is simple! For the oyster mushrooms, trim off the tough woody base and tear them into bite-sized pieces by hand. For the shiitake mushrooms, make shallow cross (+) cuts on the caps; this helps them open up beautifully as they cook.
Step 3
Now for the star of Mille-feuille Nabe – creating those beautiful layers! Lay a leaf of Napa cabbage flat. Place a perilla leaf on top, followed by a layer of thinly sliced beef (make sure to pat it dry to remove excess blood). Repeat this layering process of Napa cabbage, perilla leaf, and beef 2-3 times. Gently press down as you stack to help everything hold together.
Step 4
Time to cut the layered stacks to fit your pot. Measure the height of your pot and cut the layered stacks into segments approximately 4-5 cm long. They should be slightly taller than the pot so they stand up nicely. The cross-section after cutting looks absolutely stunning!
Step 5
Let’s artfully arrange the ingredients in the pot. Start by placing a generous layer of washed bean sprouts at the bottom of the pot. Then, carefully stand the cut stacks of layered ingredients around the edges of the pot, facing outwards. Fill the center space with the prepared oyster and shiitake mushrooms.
Step 6
Pour in the broth and let it simmer. Add the prepared clear broth until it reaches about two-thirds of the way up the ingredients. Be careful not to overfill, as it might bubble over. Bring it to a simmer over medium heat. Once the beef is fully cooked, reduce the heat to low to keep it warm while you enjoy.
Step 7
Finally, prepare the dipping sauce and serve. In a small bowl, whisk together 2 Tbsp soy sauce, 2 Tbsp vinegar, 1 Tbsp sugar, and 1 Tbsp water. For an extra kick, you can add a little grated wasabi. Dip the warm, cooked Mille-feuille Nabe ingredients into the sauce and savor this delightful meal! (If using, add the optional edible flower for a beautiful garnish.)
