Spectacular Mille-feuille Hot Pot: A Guest-Favorite Dish That’s Both Simple and Delicious
Spectacular Mille-feuille Hot Pot: A Guest-Favorite Dish That’s Both Simple and Delicious
#GuestFavorite #MilleFeuilleNabe #EntertainingDish
The ultimate go-to menu for hosting guests! This Mille-feuille Nabe is not only simple to make but also incredibly delicious. Say goodbye to calorie concerns with this foolproof recipe that guarantees a delightful taste. Perfect for any special occasion!
Main Ingredients- 300g thinly sliced beef for shabu-shabu
- 1 head of Napa cabbage (using tender leaves)
- 1 bunch of baby bok choy (choose firm and fresh)
- 1 bag of assorted쌈 (ssam) vegetables (e.g., kale, red chard)
- 1-2 shiitake mushrooms (fresh)
- 1 bag of king oyster mushrooms (use firm stems)
- 1 pack of enoki mushrooms (trim the base)
Cooking Instructions
Step 1
Prepare the thinly sliced beef intended for shabu-shabu. Its thinness ensures quick cooking and adds a tender texture. Gently pat with a paper towel to remove excess blood for a cleaner appearance.
Step 2
Pour 1000ml of anchovy-kelp broth into a pot. Add 1 tablespoon of Korean soy sauce, 1 tablespoon of sugar, and 1 tablespoon of minced garlic to create a flavorful broth. Once it comes to a boil, reduce the heat to low.
Step 3
Wash the assorted ssam vegetables (kale, red chard, etc.) and Napa cabbage leaves thoroughly, then pat them dry. Separate the Napa cabbage leaves individually.
Step 4
On a large surface, lay out the Napa cabbage leaves first. Then, layer the other ssam vegetables on top, overlapping them to create a neat arrangement.
Step 5
Thinly spread the shabu-shabu beef over the layered vegetables. Continue to stack ingredients, alternating between beef and vegetables (Beef → Vegetables → Beef → Vegetables).
Step 6
Cut the stacked ingredients into bite-sized pieces (approximately 3-4 portions) and carefully arrange them upright in the pot. Gently press them down to help them stand.
Step 7
Fill the center of the pot with the prepared enoki mushrooms, shiitake mushrooms, and baby bok choy to create a beautiful and abundant presentation. Trim the bases of the mushrooms and the tough ends of the bok choy.
Step 8
Carefully pour the prepared broth into the pot. Bring it to a boil over high heat, then immediately reduce to low heat and simmer gently until the ingredients are cooked through. Once the broth is simmering, enjoy your Mille-feuille Nabe with your favorite dipping sauces (mustard sauce, peanut sauce, store-bought chili sauce, etc.)!
