Elegant Millefeuille Nabe: The Secret to a Clear and Flavorful Broth
Elegant Millefeuille Nabe: The Secret to a Clear and Flavorful Broth
Master the Art of Millefeuille Nabe: A Refreshingly Clear Broth to Delight Your Palate!
Introducing Millefeuille Nabe, a dish that adds elegance to any table, perfect for housewarmings or holidays. We’ll guide you through creating this beautiful layered hot pot featuring fresh vegetables, tender beef, and a wonderfully clear, deep broth. Don’t worry, it’s easier than it looks!
For the Clear and Refreshing Broth- 1 large Korean leek (white part mainly)
- 10-15 dried anchovies for broth (gutted)
- 2 pieces of radish (approx. 10cm length)
- 1 dried shiitake mushroom
- 1 piece of dried kelp (8x8cm)
- 1.5 Tbsp Yeondu Soon (Korean soup soy sauce or similar seasoning)
Main Ingredients- 2 handfuls of bean sprouts (approx. 200g)
- 300g thinly sliced beef (for bulgogi)
- 1 handful of man-a-dak mushrooms (approx. 100g)
- 2 fresh shiitake mushrooms
- 1 onion (thinly sliced)
- 1 small napa cabbage (or similar), leaves separated
- 15-20 perilla leaves
- 1 Korean leek (white part mainly, for the center)
- 2 handfuls of bean sprouts (approx. 200g)
- 300g thinly sliced beef (for bulgogi)
- 1 handful of man-a-dak mushrooms (approx. 100g)
- 2 fresh shiitake mushrooms
- 1 onion (thinly sliced)
- 1 small napa cabbage (or similar), leaves separated
- 15-20 perilla leaves
- 1 Korean leek (white part mainly, for the center)
Cooking Instructions
Step 1
The heart of Millefeuille Nabe is its clear, flavorful broth! Start by filling a pot with plenty of water. Add the gutted dried anchovies, kelp, roughly chopped radish, the white parts of the leek, and the dried shiitake mushroom. Bring to a boil and simmer over medium heat for about 20 minutes to allow the flavors to meld. After 10 minutes, remove the kelp to prevent bitterness. Strain the broth to get a clear liquid. Stir in 1.5 Tbsp of Yeondu Soon to enhance the umami and create a deep, satisfying flavor.
Step 2
While the broth is simmering, let’s prepare the other ingredients for the Millefeuille Nabe. Rinse the bean sprouts under running water and drain well. Trim the stems off the man-a-dak and fresh shiitake mushrooms. Separate the leaves of the napa cabbage, wash them thoroughly, and gently pat them dry. Do the same for the perilla leaves.
Step 3
Since the napa cabbage and perilla leaves will be layered, it’s helpful to remove excess moisture from them. Gently patting them dry with paper towels will prevent the layers from slipping and ensure a neat presentation.
Step 4
Lay the thinly sliced beef on paper towels to absorb any excess blood. Removing the blood results in a cleaner-tasting broth and prevents the soup from becoming cloudy. While it can be skipped, I highly recommend this step for a superior flavor and appearance.
Step 5
Now, let’s assemble the layers! Start with a napa cabbage leaf, top it with a perilla leaf, and then place a slice of beef. Repeat this layering process about 5 to 6 times to create a substantial stack. Building these layers is what gives Millefeuille Nabe its characteristic name and appearance.
Step 6
Once you have a tall stack of layered ingredients, cut it into manageable pieces, about 3-4 cm in length. Hold the stack firmly with one hand while cutting to maintain its shape. Cutting it into three equal sections usually works well, but you can adjust the size based on your pot.
Step 7
Continue repeating the process of stacking and cutting, then arrange these pieces snugly inside your cooking pot. Filling the pot tightly creates a beautiful presentation, like petals unfolding.
Step 8
Before adding the layered ingredients, spread a layer of bean sprouts and thinly sliced onion at the bottom of the pot. This base layer not only adds flavor as it cooks but also helps prevent the main ingredients from sticking to the bottom.
Step 9
Now, carefully arrange the cut Millefeuille Nabe pieces around the edge of the pot, filling it snugly. The circular arrangement is a key visual element of this dish.
Step 10
Fill the remaining empty space in the center of the pot with the prepared mushrooms (man-a-dak and shiitake) and the large-cut leek. Aim for a visually appealing arrangement that balances colors.
Step 11
Pour the prepared clear broth over the ingredients until they are mostly submerged. Since the ingredients cook quickly, bring the broth to a boil over high heat, then simmer for about 5-7 minutes more. Avoid overcooking, as the vegetables can become too soft.
Step 12
Before or after pouring the broth, add the 1.5 Tbsp of Yeondu Soon. This seasoning adds a wonderful depth of flavor and umami to the broth, balancing the natural tastes of the ingredients.
Step 13
Once the broth comes to a rolling boil and the ingredients are cooked through, it’s ready to be enjoyed! Serving it immediately allows you to savor the fresh flavors. For an enhanced experience, prepare a dipping sauce with soy sauce, vinegar, and a touch of wasabi.
