Elegant Millefeuille Hot Pot (Mil-pe-yu Nabe) π²
A Golden Recipe for Beef and Cabbage Hot Pot (Mil-pe-yu Nabe) – Beautiful to Look At, Delicious to Eat
Experience the rich flavors of Mil-pe-yu Nabe, where beef, cabbage, and broth harmoniously blend! This hot pot dish is surprisingly simple to make, yet it provides a hearty and satisfying meal. It’s perfect for special occasions or when entertaining guests, and its comforting warmth makes it especially appealing on a chilly day.
Mil-pe-yu Nabe Ingredients- 300g thinly sliced beef for shabu-shabu (Korean or other beef)
- 2 packs perilla leaves (approx. 20-24 leaves)
- 1/2 head of napa cabbage (or 6-8 leaves of regular napa cabbage)
- 300g bean sprouts
- 1/2 white part of a leek
- 1-2 cheongyang peppers (optional, for added spiciness)
Clear and Rich Broth Ingredients- 1L water
- 2 sheets of dried kelp (about 10x10cm)
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp Tsuyu (Japanese dipping sauce, optional)
- 1 Tbsp anchovy sauce (Myeolchi aekjeot)
- Pinch of black pepper
- 1L water
- 2 sheets of dried kelp (about 10x10cm)
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp Tsuyu (Japanese dipping sauce, optional)
- 1 Tbsp anchovy sauce (Myeolchi aekjeot)
- Pinch of black pepper
Cooking Instructions
Step 1
Let’s prepare the star of your Mil-pe-yu Nabe: the beef! For a cleaner taste, gently pat the thinly sliced shabu-shabu beef (Korean or other varieties) with paper towels to remove any excess blood. This step helps prevent the broth from becoming cloudy.
Step 2
We’ll now create a deep and flavorful broth. In a pot, combine 1L of water and the 2 sheets of kelp (wiped clean). Bring to a simmer over medium heat and cook for 10-15 minutes. It’s important to remove the kelp as soon as the water boils to avoid a bitter taste.
Step 3
Now, it’s time for the core assembly of the Mil-pe-yu Nabe! Start by layering a napa cabbage leaf at the bottom, followed by a perilla leaf, and then a slice of beef. Repeat this process, layering cabbage, perilla leaves, and beef until all ingredients are used. This beautiful layering resembles delicate petals.
Step 4
We’ll now cut the layered ingredients into manageable portions. Slice the stacked ingredients into 3-4 pieces, each about 3-4cm in height. This ensures they fit nicely in the pot and are easy to eat.
Step 5
In a wide pot, spread a generous layer of 300g of washed bean sprouts at the bottom. The bean sprouts will add a refreshing crispness to the broth and also prevent the other ingredients from sticking to the bottom of the pot.
Step 6
Arrange the prepared and sliced cabbage, perilla leaves, and beef in a circular pattern on top of the bean sprouts, layering them attractively. Aim to create a visually appealing arrangement, as if the ingredients are blooming inside the pot.
Step 7
Once all the ingredients are carefully placed, your Mil-pe-yu Nabe will have a generous and appetizing appearance, much like the photo. It truly looks like a beautiful bouquet!
Step 8
For the finishing touch, thinly slice the white part of the leek diagonally and arrange it on top. If you enjoy a spicy kick, add 1-2 chopped cheongyang peppers. These additions enhance the aroma and add a pleasant spicy note, elevating the overall flavor profile.
Step 9
Pour the prepared kelp broth into the pot. Season with 2 Tbsp soy sauce for soup, 1 Tbsp Tsuyu (you can omit this or substitute with regular soy sauce if unavailable), 1 Tbsp anchovy sauce, and a pinch of black pepper. These seasonings enhance the natural flavors of the ingredients while adding a deep umami taste.
Step 10
Now, bring the hot pot to a rolling boil over high heat. As the broth bubbles vigorously, the beef will transform from a light pink to a rich brown color, indicating it’s perfectly cooked. Serve immediately once the ingredients are cooked. The fragrant steam rising will surely whet your appetite. Enjoy the warm broth, tender beef, and crisp vegetables together!
