Warm meat broth and crunchy cabbage, mille-feuille nabe
I wonder what kind of soup dishes look good and delicious. I got to know Mille-feuille nabe. Mille-feuille is a French word for thousand leaves, but it is a Japanese fusion cooker. It's easier than I thought, and I'll introduce you to a soup that's full of nutrients.
3 serving
Within 30 minutes
손손지
Ingredients
  • Beef
    400g
  • full cabbage
    1/2pack
  • Sesame leaf
    10~15piece
  • fish cake
    suitably
  • crushed garlic
    1spoon
  • Soy sauce
    wanted
  • leek
    1piece
  • Soup market, anchovy kelp
    wanted
  • Peanut
  • Pickled onions
  • Kalguksu
  • Udon noodles
Cooking Steps
STEP 1/9
Prepare beef, perilla leaves, and cabbage
STEP 2/9
Put the cabbages horizontally,
STEP 3/9
After cutting the end of the perilla leaf, put two slices together.
STEP 4/9
I'd like a piece of beef on top.
STEP 5/9
Add cabbage, perilla leaves, and meat on top repeatedly.
STEP 6/9
Cut it into pieces to fit into a pot,
STEP 7/9
Place in a round pan, one at a time.
STEP 8/9
Place fish cake or mushrooms on top, add soup stock, water, minced garlic, green onions, etc.
STEP 9/9
Add water to the part containing mille-feuille, but adjust the soup and soy sauce while tasting it.
- Rather than overcooking the cabbages, you need to cook them moderately to feel the crunchiness. - If you eat it with peanut sauce or pickled onions, it doubles the taste! - If you feel a little empty after eating, try it with kalguksu or udon.
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