Elegant and Delicious Millefeuille Nabe (Layered Hot Pot)
A Visually Stunning Dish Blooming Like a Flower! Easy Millefeuille Nabe Recipe Using Sempyo’s Mild Shabu-Shabu Broth
On chilly, gloomy days, a warm, comforting soup is just what we crave, isn’t it? Today, I’ll share how to easily make Millefeuille Nabe at home, a dish that’s as beautiful as it is delicious. Using Sempyo’s Mild Shabu-Shabu broth makes it effortless to achieve a deep, clean flavor without worrying about the broth itself. This hot pot, with its layers of vegetables and meat, offers a satisfying and hearty meal. Shall we create this beautiful and tasty dish together?
Main Ingredients
- Sempyo Mild Shabu-Shabu Broth 1 pack (200g)
- Beef (for Shabu-Shabu or Bulgogi) 600g
- Bok Choy 3 bunches
- Perilla Leaves (깻잎) multiple leaves
- Baby Napa Cabbage 2 heads
- King Oyster Mushrooms 4
- Enoki Mushrooms 1
- Beech Mushrooms (만가닥버섯) 1
Cooking Instructions
Step 1
To begin making the Millefeuille Nabe, which is perfect for entertaining guests, let’s gather all the necessary ingredients. Fresh vegetables and delicious beef will come together to create a wonderful dish.
Step 2
Introducing our secret ingredient for today: ‘Sempyo Mild Shabu-Shabu Broth’. You can easily find this at most supermarkets or online stores. It costs around 2,500 to 3,000 won per pack (200g, serves 3-4 people). With just meat and vegetables, you can achieve a deep, mild shabu-shabu flavor, making it an excellent choice for Millefeuille Nabe as well.
Step 3
The back of the product packaging provides helpful recipe suggestions for enjoying it, which can be a great reference.
Step 4
Now, let’s start preparing the ingredients. First, get your bok choy, perilla leaves, and baby napa cabbage ready. These vegetables will become the beautiful petals of your Millefeuille Nabe.
Step 5
For the bok choy and baby napa cabbage, trim the tough bottom ends and carefully separate the leaves one by one. Trim the stems off the perilla leaves.
Step 6
Rinse the separated vegetables thoroughly under cold running water. They are wonderfully crisp and delicious even when eaten raw!
Step 7
Wash the enoki mushrooms, king oyster mushrooms, and beech mushrooms under cold running water as well.
Step 8
For the mushrooms, trim any dirty ends. Gently separate the enoki and beech mushrooms into strands. Slice the king oyster mushrooms thinly and make decorative star-shaped cuts on the tops for an aesthetic touch.
Step 9
Aren’t the king oyster mushrooms with the cuts adorable? You can substitute shiitake mushrooms, but the star-shaped cuts on the king oyster mushrooms really elevate the visual appeal of the Millefeuille Nabe! ^_^
Step 10
Now it’s time to layer the ingredients for your beautiful Millefeuille Nabe! Start by placing one large leaf of baby napa cabbage flat.
Step 11
Next, arrange two perilla leaves attractively on top of the cabbage.
Step 12
Then, gently place a slice of beef bulgogi on top of the perilla leaves. Layering them this way is the first step to creating those beautiful cross-sections.
Step 13
Now, place another leaf of baby napa cabbage, rotated 90 degrees from the first one. This alternating pattern ensures the vegetables and meat stack evenly and hold their shape.
Step 14
Instead of perilla leaves this time, arrange two bok choy leaves nicely.
Step 15
Add another slice of beef bulgogi. Repeat this process, layering until you have used five layers of baby napa cabbage. Don’t worry if the stack gets quite tall!
Step 16
Wow, the vegetable and meat tower has become quite tall! It looks incredibly appetizing, doesn’t it?
Step 17
Depending on the height of your pot, cut the stacked log into 2 or 3 equal portions. I’ve cut mine into two. Arrange these cut sections snugly inside your hot pot.
Step 18
Look at that beautiful cross-section, like blooming flowers! Because of its stunning appearance, it’s a popular choice for home parties or when hosting guests. Leave the center of the pot empty,
Step 19
and fill the central space with the thinly sliced king oyster mushroom stems.
Step 20
Finally, arrange the enoki mushrooms, beech mushrooms, and the star-cut king oyster mushrooms on top. While it might look a bit complex at first glance, it’s a surprisingly easy dish to make if you follow the steps carefully.
Step 21
Now, let’s make a delicious dipping sauce for the Millefeuille Nabe! While store-bought sweet chili sauce is great, a refreshing soy sauce-based dip is also fantastic. Prepare 3 Tbsp soy sauce, 2 Tbsp water, 1 Tbsp vinegar, and 1 Tbsp honey.
Step 22
Simply mix all these ingredients in a small bowl. You’ll have a perfectly balanced sweet, sour, and savory soy sauce dip! If you like it spicier, feel free to add some chili.
Step 23
Now, pour 2 liters of fresh water into your hot pot.
Step 24
Add the entire pack of Sempyo Mild Shabu-Shabu Broth. Hear that ‘gurgle’? The aroma as the broth heats up will be wonderful.
Step 25
Once the broth is simmering, add your prepared Millefeuille Nabe to cook. The vegetables and beef will become tender. Dip the cooked pieces into the sauce and enjoy! With plenty of vegetables and tender beef, it makes for a truly satisfying meal. Doesn’t it look filling just by looking at it? ^^
Step 26
The Millefeuille Nabe cooked with Sempyo Mild Shabu-Shabu Broth has a wonderfully clean and refreshing taste. The clear, light broth is free from any heaviness, offering a crisp flavor. I feel a great sense of accomplishment having finally made and enjoyed the Millefeuille Nabe I’ve always wanted to try! I highly recommend making this dish for a special occasion or even just for a delightful everyday meal.
