Elegant Millefeuille Hot Pot: A Visually Stunning and Delicious Dish
A Feast for the Eyes and Palate: Introducing the Exquisite Millefeuille Hot Pot
As the weather grows cooler, a warming hot pot dish is incredibly appealing, which inspired me to create this Millefeuille Hot Pot. It’s absolutely perfect for entertaining guests! Feel free to use any mushrooms you have on hand, and if you have baby bok choy, feel free to add it. You can also toss in any leftover bean sprouts or mung bean sprouts from your fridge – this dish is very flexible and forgiving. It’s a meal where you can truly improvise. After enjoying the delicious meat and vegetables, you can further enhance the meal by cooking noodles, dumplings, or even rice porridge in the savory broth. It makes for a wonderfully satisfying conclusion to the meal!
Millefeuille Hot Pot Main Ingredients
- 1 head Napa cabbage
- 2 Shiitake mushrooms
- A small handful of Oyster mushrooms
- 30 Perilla leaves (깻잎)
- 400g Beef for shabu-shabu
- 1/3 pack Bean sprouts or Mung bean sprouts
- 800ml Anchovy-Kelp Broth (멸치 다시마 육수)
- 1 Tbsp Soy sauce for soup (국간장)
Peanut Dipping Sauce
- 1 Tbsp Soy sauce
- 2 Tbsp Peanut butter
- 1 Tbsp Lemon juice
- 1 Tbsp Oligosaccharide
- 1 Tbsp Soy sauce
- 2 Tbsp Peanut butter
- 1 Tbsp Lemon juice
- 1 Tbsp Oligosaccharide
Cooking Instructions
Step 1
Begin by thoroughly washing all the vegetables under running water and ensuring they are completely dry. For the shiitake mushrooms, make shallow cross-shaped cuts on the top surface; this not only adds a decorative touch but also helps them absorb the broth’s flavor beautifully. Remove the stems from all the perilla leaves.
Step 2
Now, let’s assemble the layers. Lay a large Napa cabbage leaf flat, followed by a perilla leaf, and then a layer of shabu-shabu beef. Repeat this layering process two more times, for a total of three layers. Once stacked, cut the layered bundles into 2-3 portions, considering the height of your pot, so they fit neatly.
Step 3
At the bottom of your pot, spread a generous layer of bean sprouts (or mung bean sprouts) for a delightful crunch. (Tip: If you don’t have bean sprouts, soybean sprouts also work wonderfully!)
Step 4
Arrange the cut bundles of vegetables and beef around the sides of the pot, ensuring the cut surfaces face upwards. This stacking method creates a beautiful, flower-like presentation.
Step 5
In the center of the pot, artfully place the prepared shiitake and oyster mushrooms. Now, simply pour in the broth and bring it to a simmer – your elegant Millefeuille Hot Pot is almost ready! It’s truly a straightforward yet impressive dish.
Step 6
Pour the 800ml of anchovy-kelp broth into the pot. Bring it to a gentle simmer over medium heat. As the ingredients cook, they will meld their flavors, creating a deeply savory and refreshing broth.
Step 7
While the hot pot is simmering, prepare the peanut dipping sauce. In a small bowl, combine 1 Tbsp soy sauce, 2 Tbsp peanut butter, 1 Tbsp lemon juice, and 1 Tbsp oligosaccharide. Mix well until smooth. Serve this delightful sauce alongside the piping hot Millefeuille Hot Pot for an exquisite dipping experience. Enjoy!
