Shabu-Shabu Millefeuille Hot Pot with Premium Mushrooms
Shabu-Shabu Millefeuille Hot Pot with Premium Mushrooms
A Special Millefeuille Hot Pot Recipe Featuring Bai Xian, Soonjung, and Gonji7ho Mushrooms
Indulge in your favorite Millefeuille hot pot with an elevated twist! Adding these exquisite and beautiful mushrooms makes this dish even more delicious and visually stunning. It’s a perfect dish for entertaining guests, offering a vibrant presentation and a comforting, flavorful broth.
Main Ingredients- 600g Beef for Shabu-Shabu (thinly sliced)
- 1 Napa Cabbage or similar leafy vegetable (use the inner, tender leaves)
- 15-20 fresh Perilla Leaves (깻잎)
- 1 handful Bai Xian Mushrooms (adds depth of flavor)
- 1 handful Soonjung Mushrooms (provides a chewy texture)
- 1 handful Gonji7ho Mushrooms (imparts a delightful aroma)
- 1/2 medium Onion
- 250g Daikon Radish (for the broth)
- 5g Dried Shrimp (enhances umami)
- 1.5 Liters Water
- 1 Tbsp Minced Garlic
Broth and Seasoning- 1 Tbsp Soy Sauce (or Jin Ganjang)
- 1 tsp Salt (for adjusting taste)
- Pinch of Black Pepper
- 1 Tbsp Soy Sauce (or Jin Ganjang)
- 1 tsp Salt (for adjusting taste)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the daikon radish for the broth. Wash 250g of daikon, peel it, and cut it into large chunks about 0.5cm thick.
Step 2
In a pot, combine 1.5 liters of fresh water, the prepared daikon radish, and 5g of dried shrimp. Bring to a simmer over medium-low heat and cook for about 30 minutes, or until the radish becomes translucent and the broth is flavorful. Adding dried anchovies can further deepen the umami. (While the broth simmers, prepare the other ingredients.)
Step 3
Here are the special mushrooms for today’s dish: Bai Xian, Soonjung, and Gonji7ho mushrooms. Clean them thoroughly and set them aside. These mushrooms will significantly enhance the aroma and texture of your hot pot. Aren’t they beautiful?
Step 4
While the broth is simmering, trim the tough base from the napa cabbage leaves and separate them. Wash the cabbage leaves and perilla leaves thoroughly, shaking off any excess water. With the ingredients prepped, you’re ready for assembly.
Step 5
Now for the layering, the heart of the Millefeuille hot pot. Lay one napa cabbage leaf flat, place a perilla leaf on top, and finish with a layer of thinly sliced beef for shabu-shabu. Repeat this layering process to create neat stacks. (Layering as cabbage-perilla-beef also works wonderfully!)
Step 6
To cut the layered ingredients neatly and prevent them from falling apart, it’s best to flip them over before slicing. Cut them into uniform pieces, about 2-3cm thick, making them easy to arrange in the pot. Be careful not to cut your fingers!
Step 7
Slice the onion into pieces about 0.5cm thick. Avoid slicing them too thinly, as they might dissolve into mush when cooked.
Step 8
In another pot (or the pot you’ll use for the hot pot), strain the broth, discarding the daikon and dried shrimp used for simmering. Arrange the sliced onions at the bottom of the pot, then evenly sprinkle 1 tablespoon of minced garlic over the onions.
Step 9
Arrange the neatly cut millefeuille stacks around the pot, on top of the onions and garlic. Lightly season the beef layer with 1 teaspoon of salt and a pinch of black pepper.
Step 10
Drizzle 1 tablespoon of soy sauce evenly over the ingredients to season them. (Adjust the amount of soy sauce to your preference.)
Step 11
Finally, place the prepared Bai Xian, Soonjung, and Gonji7ho mushrooms attractively in the center of the pot. Pour the strained broth over the ingredients until they are mostly submerged. Bring to a boil and enjoy! Dipping the cooked ingredients into a soy sauce mixture with wasabi is highly recommended for the ultimate taste experience. Enjoy your meal!
