Elegant Millefeuille Hot Pot (Mil-Peu-Yeo Nabe)
Elegant Millefeuille Hot Pot (Mil-Peu-Yeo Nabe)
How to Make Delicious Millefeuille Hot Pot at Home
Embark on a culinary journey with this exquisite Millefeuille Hot Pot, a visually stunning and incredibly flavorful dish perfect for gatherings or special occasions. Layers of tender beef and fresh vegetables create a beautiful presentation and a delightful taste experience.
Main Ingredients- 150g Korean Beef Bulgogi Cut: Thinly sliced for easy cooking.
- 1/2 head Napa Cabbage (Albaegi variety preferred): Separate leaves, wash thoroughly, and pat dry.
- 1 handful Bean Sprouts: Washed and ready to use.
- 1 pack King Oyster Mushrooms (or Enoki Mushrooms): Trim the base and separate into strands.
- 1 pack Shiitake Mushrooms (or other variety like Oyster Mushrooms): Trim the base and tear into bite-sized pieces.
- 1/4 Carrot: Thinly sliced; can be cut into decorative shapes for presentation.
- 1 handful Crown Daisy (Shunggaut): Washed and trimmed. (Optional)
Broth Ingredients- 1.5 liters Water (approx. 8 cups): Ensure enough for a rich broth.
- 1 large Green Onion: Cut into large pieces.
- 10 Dried Anchovies for Broth: Remove intestines for a cleaner taste.
- 1 piece Dried Kelp (10cm x 10cm)
- 100g Radish: Cut into large chunks.
- 3 Tbsp Soup Soy Sauce (Guk-ganjang): For a deep umami flavor.
- 1 Tbsp Fish Sauce (Myeolchi Aekjeot): Enhances the savory notes.
- 1/3 Tbsp Salt: To taste. (Adjust as needed)
- 2 Tbsp Soju (Korean Rice Wine): Helps remove any gamey odors.
- 5-6 cloves Garlic: Sliced thinly or left whole.
Dipping Sauce Ingredients- 2 Tbsp Prepared Broth: Forms the base of the sauce.
- 5 Tbsp Soy Sauce (Ganjang): For the primary seasoning.
- 2 Tbsp Vinegar: Adds a refreshing tang.
- 1 Tbsp Soju (Korean Rice Wine): Adds depth and removes any off-flavors.
- 1 Cheongyang Pepper (Optional): Finely chopped for a spicy kick.
- 1.5 liters Water (approx. 8 cups): Ensure enough for a rich broth.
- 1 large Green Onion: Cut into large pieces.
- 10 Dried Anchovies for Broth: Remove intestines for a cleaner taste.
- 1 piece Dried Kelp (10cm x 10cm)
- 100g Radish: Cut into large chunks.
- 3 Tbsp Soup Soy Sauce (Guk-ganjang): For a deep umami flavor.
- 1 Tbsp Fish Sauce (Myeolchi Aekjeot): Enhances the savory notes.
- 1/3 Tbsp Salt: To taste. (Adjust as needed)
- 2 Tbsp Soju (Korean Rice Wine): Helps remove any gamey odors.
- 5-6 cloves Garlic: Sliced thinly or left whole.
Dipping Sauce Ingredients- 2 Tbsp Prepared Broth: Forms the base of the sauce.
- 5 Tbsp Soy Sauce (Ganjang): For the primary seasoning.
- 2 Tbsp Vinegar: Adds a refreshing tang.
- 1 Tbsp Soju (Korean Rice Wine): Adds depth and removes any off-flavors.
- 1 Cheongyang Pepper (Optional): Finely chopped for a spicy kick.
Cooking Instructions
Step 1
First, let’s prepare the flavorful broth. In a pot, combine water, large chunks of green onion, anchovies (with intestines removed), dried kelp, radish, and garlic. Bring to a boil over high heat. Once boiling, remove the kelp to prevent bitterness, then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to meld. Finally, stir in the soup soy sauce, fish sauce, soju, and salt. Simmer for another minute, then strain through a fine-mesh sieve to get a clear, rich broth.
Step 2
Prepare your main ingredients. Gently pat the beef bulgogi cut with paper towels to remove excess moisture. Separate the napa cabbage leaves, wash them well, and dry them. Trim the base of the enoki or king oyster mushrooms and separate them. If using shiitake mushrooms, trim the base and tear them into bite-sized pieces. Thinly slice the carrot, and optionally cut it into decorative shapes. Wash the crown daisy.
Step 3
Now for the signature layering of the Millefeuille Hot Pot. On a clean surface or large plate, lay down a napa cabbage leaf. Top it with a portion of the beef bulgogi. Then, cover the beef with another napa cabbage leaf. Repeat this layering process 3-4 times, alternating between cabbage and beef. This layering technique ensures the ingredients hold their shape during cooking.
Step 4
Carefully cut the layered cabbage and beef stacks into uniform pieces, about 3-4 cm wide. Holding your knife at a slight angle can help create cleaner cuts and a more appealing look. Handle the cut pieces gently to prevent them from falling apart.
Step 5
Arrange the cut Millefeuille pieces upright in a large hot pot or shallow casserole dish. Start from the outer edge and work your way inwards, creating a visually stunning ‘flower’ effect. Fill any gaps with the prepared mushrooms, carrots, and bean sprouts.
Step 6
Gently ladle the prepared clear broth over the ingredients until they are mostly submerged. Pour slowly to maintain the beautiful arrangement. Finally, artfully place the crown daisy on top for a fresh, green accent.
Step 7
Bring the hot pot to your table and bring the broth to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer for about 5-7 minutes, or until all the ingredients are tender. Be careful not to overcook, as the cabbage can become too soft. The crown daisy only needs a brief cook to retain its fresh flavor and aroma.
Step 8
Let’s whip up a quick and delicious dipping sauce. In a small bowl, combine the prepared broth, soy sauce, vinegar, and soju. Mix well. If you like a bit of heat, stir in the finely chopped Cheongyang pepper. This tangy sauce is perfect for dipping the tender morsels of hot pot.
Step 9
Your beautiful and delicious Millefeuille Hot Pot is ready to be enjoyed! The combination of the clear, savory broth, tender beef, and crisp vegetables is a crowd-pleaser. Perfect for sharing with loved ones, this dish is sure to impress and bring warmth to any meal.
