Elegant and Delicious Mille-feuille Nabe Recipe
The Ultimate Visual Feast: Mille-feuille Nabe!
I found myself with two heads of Chinese cabbage at home and wondered how to use them up! This led me to suddenly think of making Mille-feuille Nabe. It looks incredibly elegant and tastes just as amazing, making it a perfect dish for entertaining guests! I’m sharing this recipe because I believe anyone can easily make a delicious Mille-feuille Nabe by following the steps below. Shall we get started?
Core Ingredients- 4 slices of Korean radish (Muu)
- 8 dried anchovies (for broth)
- 3 pieces of dried kelp (Dasima, approx. 10x10cm)
- 1 large leek (white part preferred)
- Thinly sliced beef for shabu-shabu
- Napa cabbage leaves (or similar leafy greens like bok choy)
- Perilla leaves (Kkaennip)
- Bok choy
- Enoki mushrooms
- King oyster mushrooms (or other firm mushrooms like Eryngii)
- Oyster mushrooms
- 3 shiitake mushrooms
Clear Broth Ingredients- 2 Tbsp Korean soy sauce for soup (Guk-ganjang)
- 2 Tbsp anchovy fish sauce (Myeolchi-aekjeot)
- 6 cups water (approx. 1.2L)
Refreshing Ponzu Sauce- 8 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp lemon juice
- 1/2 Korean chili pepper (finely chopped, optional)
- Pinch of black pepper (optional)
- 2 Tbsp Korean soy sauce for soup (Guk-ganjang)
- 2 Tbsp anchovy fish sauce (Myeolchi-aekjeot)
- 6 cups water (approx. 1.2L)
Refreshing Ponzu Sauce- 8 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp lemon juice
- 1/2 Korean chili pepper (finely chopped, optional)
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
First, let’s prepare a deep and refreshing broth. (Using dried pollack, ‘Dipori’, usually yields a deeper flavor, but dried anchovies will create a delicious broth too!) In a pot, combine 4 slices of Korean radish, the leek, kelp, and anchovies. Add 6 cups of water. Bring to a boil over medium heat, then reduce to low and simmer gently for about 15-20 minutes to extract the deep flavors.
Step 2
While the broth is simmering, let’s prepare the other ingredients. Gently press the thinly sliced beef with paper towels to remove excess blood; this helps eliminate any gamey odor and ensures a cleaner taste. Wash the napa cabbage leaves, perilla leaves, and bok choy thoroughly under running water and pat them dry. Trim the tough ends of the mushrooms and clean off any dirt. For enoki mushrooms, trim the base and separate them into smaller clumps.
Step 3
Now for the signature step of Mille-feuille Nabe: layering the ingredients! On a large cutting board or work surface, lay down a napa cabbage leaf. Place a thin layer of shabu-shabu beef on top, followed by a perilla leaf. Arrange the bok choy leaves neatly, gathering them at the base. Repeat this layering process 3-4 times. Once layered, cut the stack into 3-4 equal portions, aiming for a height that fits well in your hot pot. This ensures a beautiful presentation when arranged in the pot.
Step 4
As the broth simmers, skim off any foam that rises to the surface with a spoon. This will result in a clearer and more refined broth. Once the broth has adequately simmered, turn off the heat. Strain out all the solid ingredients (radish, leek, kelp, anchovies) using a sieve, leaving only the clear broth. To the strained broth, add 2 tablespoons of Korean soy sauce for soup and 2 tablespoons of anchovy fish sauce to season. This step enhances the broth’s umami depth.
Step 5
Arrange the layered ingredients neatly around the edges of your hot pot. Fill the center of the pot with the prepared assorted mushrooms for a more abundant and visually appealing presentation.
Step 6
Artfully arrange the mushrooms, such as enoki, king oyster, and oyster mushrooms. You can skewer them or simply scatter them within the pot. Placing them somewhat loosely makes it easier to cook them evenly and to pick them up with chopsticks.
Step 7
Finally, top it off with the 3 shiitake mushrooms, arranged decoratively. This completes the first stage of preparing your Mille-feuille Nabe beautifully! The vibrant colors and neat arrangement are already making your mouth water.
Step 8
Let’s make a refreshing ponzu sauce to accompany your Mille-feuille Nabe! In a small bowl, whisk together 8 tablespoons of soy sauce, 1 tablespoon of vinegar, and 1 tablespoon of lemon juice. For an extra kick and cleaner taste, you can add finely chopped Korean chili pepper (half a pepper) or a pinch of black pepper, according to your preference.
Step 9
It’s time to enjoy! Pour the prepared clear broth into the hot pot, filling it about 2/3 full. As you simmer, the leafy greens and beef will cook. Dip the cooked ingredients into the ponzu sauce and savor the flavors. If the broth reduces, feel free to add more broth to keep it warm. Enjoy this visually stunning and incredibly delicious Mille-feuille Nabe for a wonderful meal at home!
