25-Minute Beef and Cabbage Mille-feuille nabe
A hot pot dish of sweet napa cabbage and beef stacked in layers and simmered in a clear, refreshing broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This hot pot dish features sweet and nutty inner napa cabbage leaves layered neatly with tender beef and fragrant perilla leaves. A clear, refreshing broth brewed from dried kelp and anchovies brings all the ingredients together in harmony. With its gorgeous presentation, it is perfect for entertaining guests or enjoying a special weekend dinner, and you can make it even more satisfying by adding kalguksu noodles or cooking porridge in the remaining broth.
- Servings
- 3–4 servings
- Cook time
- 25 minprep not included
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef400 g (for shabu-shabu)
- Inner leaves of napa cabbage15 leaves
- Perilla leaves30 leaves
- Soybean sprouts100 g
- Large green onion (daepa)1/2 stalk
- Bok choya little of each
- Mushroomsa little of each
- Broth7 cups
- Soup soy sauce (guk-ganjang)2 tbsp
- Tsuyu (or tuna extract sauce (chamchi-aek))1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salta little
Broth ingredients
- Dried kelp (dasima)4 pieces (10 cm square)
- Onion1/2
- Large green onion (daepa)1/2 stalks
- Dried soup anchovies30
- Water10 cups
Sauce
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)1
- Onion1/4
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Sugar1 tsp
- Vinegar1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- Wasabias needed
- If you have bonito flakes, turn off the heat at the very end of making the broth, add them, and let them steep to give it that characteristic umami flavor.
- Instead of shabu-shabu beef, thinly sliced bulgogi cuts or beef brisket work great too.
- Pat the beef dry with paper towels to remove any excess blood before cooking.
- Instead of bok choy, you can also use oyster mushrooms, water dropwort, or enoki mushrooms.
Steps
Making a good broth is key for a clean, refreshing soup base.
Add the dried kelp (dasima), onion, large green onion (daepa), and dried soup anchovies, then simmer gently for about 20 minutes to make the broth.
For the distinct umami flavor of shabu-shabu broth, if you have bonito flakes, turn off the heat at the end of making the broth, toss them in, and let them steep.
The basic ingredients for mille-feuille nabe are napa cabbage and shabu-shabu beef. Thinly sliced bulgogi meat or beef brisket works well too.
For the layering ingredients, prepare perilla leaves, along with bok choy and mushrooms for garnish.
Prepare a large handful of soybean sprouts and large green onion (daepa) to give the broth a clean, refreshing flavor.
For the dipping sauce, prepare the chili peppers and onion.
First, pat the beef with paper towels to remove any excess blood.
Lay down a cabbage leaf first, top with perilla leaves, and spread the beef evenly over them.
For the next cabbage leaf, place it in the opposite direction, then repeat with perilla leaves and beef until you have about 4 layers stacked.
Alternating the direction of the stems and leafy ends each time ensures you get an even balance of crunchy stem and tender leaf in every bite.
Finish by covering the top with a final cabbage leaf.
Cut the stack into 4 to 5 equal portions, keeping in mind that soybean sprouts will line the bottom of the pot.
Measure the height from the top of the sprouts to the rim of the pot when cutting so the pieces do not stick out too high or sit too low.
Cut the large green onion (daepa) into large chunks,
and finely mince the chili peppers and onion for the sauce.
Mix all sauce ingredients together except for the wasabi. Serve the wasabi on the side so everyone can add as much as they like.
Place the soybean sprouts and large green onion at the bottom of the pot, then arrange the cut stacks tightly from the outside working inward.
Tuck the bok choy and mushrooms into the center for garnish.
Instead of bok choy, you can also use oyster mushrooms, water dropwort (minari), or enoki mushrooms.
Pour in enough broth so it does not overflow, bring to a rolling boil, and skim off any foam that rises to the surface.
Season with soup soy sauce (guk-ganjang), tuna extract sauce (chamchi-aek), and mirin (cooking rice wine). Add a little salt if it needs more seasoning. Simmer briskly for about 5 minutes until the beef and vegetables are cooked through, and it is ready to serve.
Ppunwife's tips
- Brewing a flavorful broth is key to getting a clean, refreshing soup base.
- Alternating the direction of the cabbage stems and leaves as you stack ensures you get an even mix of stem and leaf in every bite.
- Cut the stacks to match the height from the top of the soybean sprouts to the pot rim so they fit neatly without sticking out.
- Skim off the foam that rises to the surface once the pot comes to a full boil.
FAQ
Can I use cuts of beef other than shabu-shabu beef?
Yes, thinly sliced bulgogi cuts or beef brisket work great as alternatives.
Why do you alternate the direction of the cabbage leaves when stacking?
Stacking the stems and leaves in alternating directions ensures that the crunchy stems and tender leafy parts are distributed evenly when eating.
What vegetables can I substitute for the garnish in the center of the pot?
In addition to bok choy, you can use oyster mushrooms, water dropwort (minari), or enoki mushrooms according to your taste.
How can I use the leftover broth after finishing the meat and vegetables?
You can boil kalguksu noodles with gochugaru (Korean chili flakes) for a spicy noodle dish, or add cold rice, shredded dried seaweed, and toasted sesame oil to make porridge.
