Mille-feuille nabe recipe using beef for bulgogi ^^
Mille-feuille nabe recipe that looks good and tastes good!! It's surprisingly simple ^^
3 serving
Within 30 minutes
요리하는효댕
Ingredients
  • full cabbage
    1/2pack
  • Beef bulgogi
    500g
  • Sesame leaf
    little
  • Shiitake mushroom
    4ea
  • Host
    2handful
  • anchovy broth
    1ea
  • Tzuyu
    4spoon
  • Water
    2L
  • Tzuyu
    2small cup
  • lemon juice
    3spoon
  • citron syrup
    1spoon
  • Cheongyang red pepper
    suitably
Cooking Steps
STEP 1/11
Please make the broth first Add the bag and 1 liter of water, boil it for another 1 or 2 minutes, and then take out the bag and make the broth
STEP 2/11
If you add 4 spoons of tzuyu to the broth, it's done The ingredients in the picture are the bottom of shiitake mushrooms. I put them in and boiled them
STEP 3/11
The citron ponzu sauce is 2 cups of tsuyu soju glass, 3 spoons of lemon juice, 1 spoon of citron syrup. (Please chop the citron syrup ingredients into small pieces) Half cup of mille-feuyu nabe broth soju glass, finely chop Cheongyang red pepper, and mix them all!
STEP 4/11
Put a cabbage leaf at the bottom
STEP 5/11
On top of that, perilla leaves
STEP 6/11
On top of that, meat
STEP 7/11
If it overlaps 3 times, cut it into 4 pieces
STEP 8/11
Put 2 handfuls of bean sprouts in a hot pot
STEP 9/11
Place the cut mille-feuille in a saucepan
STEP 10/11
Add sliced shiitake mushrooms and enoki mushrooms I put it on top so that there's meat left
STEP 11/11
Add a little less broth to the finished mille-feuille and boil it until the meat is cooked, and it's done!!
Make sure to boil the broth with less than half of the ingredients ^^
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