Elegant Mille-feuille Nabe Recipe
Elegant Mille-feuille Nabe Recipe
The Golden Recipe for Mille-feuille Nabe with a Rich Broth Using Just One Cabbage from the Kimchi Season
A golden recipe for Mille-feuille Nabe with an incredibly delicious broth, made using just one cabbage from the kimchi season! Get ready to experience a dish that’s as beautiful as it is tasty.
Clear Broth Ingredients- 1/2 Korean radish (daikon radish), about palm-sized
- 2 hand spans of green onion
- 1 handful of dried anchovies (for broth)
- 1 handful of dried pollock flakes
- 1 piece of dried kelp (dashima)
- 1L water
Mille-feuille Nabe Main Ingredients- 1/2 head of napa cabbage
- 400g beef (for bulgogi or shabu-shabu)
- 4 shiitake mushrooms
- 1 bunch of green onions (scallions)
- 1 Cheongyang chili pepper (optional)
Dipping Sauce- 1/2 tsp wasabi
- 2 Tbsp store-bought mentsuyu (noodle soup base)
Seasoning- 2 Tbsp store-bought mentsuyu
- 1 Tbsp salt (adjust to taste)
- 1/2 head of napa cabbage
- 400g beef (for bulgogi or shabu-shabu)
- 4 shiitake mushrooms
- 1 bunch of green onions (scallions)
- 1 Cheongyang chili pepper (optional)
Dipping Sauce- 1/2 tsp wasabi
- 2 Tbsp store-bought mentsuyu (noodle soup base)
Seasoning- 2 Tbsp store-bought mentsuyu
- 1 Tbsp salt (adjust to taste)
- 2 Tbsp store-bought mentsuyu
- 1 Tbsp salt (adjust to taste)
Cooking Instructions
Step 1
To create a deep and refreshing broth, start by lightly toasting the dried anchovies and dried pollock flakes in a pot over low heat to remove any fishy smell. Once the anchovies turn golden, add the Korean radish, green onions, and kelp, pour in 1L of water, and bring to a boil over high heat.
Step 2
Once the broth boils, reduce the heat to medium-low and simmer for about 15-20 minutes. When the radish becomes translucent or the ingredients sink to the bottom, remove the kelp as it can turn bitter if boiled for too long. Strain the remaining ingredients to get a clear broth.
Step 3
Separate the napa cabbage leaves and wash them thoroughly. For the thicker stem parts, make small cuts or halve the leaves so they cook more tenderly. After washing, drain the cabbage leaves well on a colander.
Step 4
Pat the beef dry with paper towels and slice it into long strips for easy layering. If using bulgogi-cut beef, cut it to about the length of your index finger. Shabu-shabu cut beef also works well.
Step 5
Now, let’s begin the core process of layering for the Mille-feuille Nabe. Spread a cabbage leaf flat and place a layer of the prepared beef on top.
Step 6
Layer the beef across the width of the cabbage leaf. For bulgogi beef, 2-3 layers will make it hearty and delicious. Thin cuts like beef chuck flap (chadolbagi) are also a great option.
Step 7
Continue to stack layers of cabbage and beef. You can also add perilla leaves or baby bok choy at this stage for added color and flavor.
Step 8
Arrange the prepared ingredients attractively in a wide pot or a hot pot. Add mushrooms such as shiitake, king oyster, or enoki, and green onions. You can score the shiitake mushrooms or use their stems.
Step 9
Layer the cabbage, beef, mushrooms, and green onions neatly in the pot, stacking them up. Arrange them to look like a beautiful bouquet for an appetizing presentation.
Step 10
Fill any sparse areas with additional mushrooms or green onions to maintain the shape. Large shiitake mushrooms can be scored for a decorative touch.
Step 11
Stack the ingredients as neatly and beautifully as possible to prevent the Mille-feuille Nabe from falling apart. Cut the green onions to fit nicely between the layers.
Step 12
If you enjoy a bit of spice, add sliced Cheongyang chili peppers or red chili peppers for a subtle kick.
Step 13
Slice half of the red chili pepper diagonally and the other half into thin strips for a visually appealing garnish. The vibrant colors make the dish even more enticing.
Step 14
Pour the clear broth you prepared earlier over the ingredients arranged in the pot, ensuring they are mostly submerged. Gently press down on the ingredients as you pour to prevent them from floating too much.
Step 15
Once the broth starts to boil, taste and adjust the seasoning with mentsuyu or salt as needed. A dash of fish sauce can also enhance the umami flavor. (Adjust to your preference).
Step 16
Bring the Mille-feuille Nabe to a rolling boil over high heat. Once all ingredients are cooked through, it’s ready to serve. Skim off any foam that rises to the surface during cooking for a cleaner broth.
Step 17
While store-bought broth is an option, using homemade broth will result in a much richer flavor. Be careful not to let the ingredients break apart while cooking, and remember that skimming the foam is key to a clear and delicious broth.
Step 18
Serve with a dipping sauce made of mentsuyu mixed with wasabi, or a spring roll sauce, according to your preference. Enjoy this hearty and satisfying Mille-feuille Nabe with a complete meal!
