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Mille-Feuille Nabe


  • Author: Seonkyoung Longest
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins

Description

Mille-Feuille Nabe, A Thousand Leaves Hot Pot


Ingredients

Scale
  • 8 Medium Napa cabbage leaves
  • 3/4 lb. Paper thin cut beef or pork
  • 6 Medium Tuscan kale leaves
  • 8 oz. Bean sprouts (approximately 3 cups)
  • 5 oz. Shimeji mushrooms(Beech mushrooms) or any type of mushrooms
  • 4 1/2 cups Ultimate Korean stock (Click HERE for the recipe), can be substitute Dashi(Click HERE for the recipe), vegetalbe or chicken stock
  • 2 Tbs. Sake (Optional)
  • 3 Tbs. Soy sauce or 1 Tbs. Salt

Dipping Sauce

  • 3 Tbs. Soy sauce
  • 1 tsp. Sugar
  • Fresh zest and juice from 1/2 lemon
  • 1 Clove garlic, minced
  • 1 Serrano chili, finely chopped
  • 3 Tbs. Ultimate Korean stock (Click HERE for the recipe), can be substitute Dashi(Click HERE for the recipe), vegetable or chicken stock

Instructions

  1. On a surface layer Napa cabbage, beef, kale and beef. Repeat until you have 3 layers. It should start and finish with Napa cabbage. Repeat this step; it will give you 2 sets of layered ingredients. Cut layered ingredients in quarters.
  2. In bottom of 10X3” pot or dutch oven, place bean sprouts first. Place cabbage and meat layers on top of beansprouts; start around edge of pot, cut side up. Fill up empty middle with mushrooms.
  3. Pour stock into pot then add sake and soy sauce.
  4. Cover, bring it to boil over high heat. Reduce heat to medium and simmer for 10 minutes or until all ingredients are fully cooked. You can cook this hot pot on a table, or pre-cook over a stove. Skim if necessary.
  5. Serve with dipping sauce.

    Enjoy!

Notes


In leftover stock, add udon noodles, ramen or rice to make porridge! Perfect finish! 😉