Mille-feuille-Nabe: It warms the cold winter
Cabbage is a delicious season these days. Boil the meat between the cabbage and perilla leaves and you'll fall in love with vegetables and soup as delicious as meat. It's perfect as an invitation.
6 serving
Within 60 minutes
재미마미
Ingredients
  • Beef
    500g
  • full cabbage
    1.5pack
  • Sesame leaf
    60piece
  • Host
    350g
  • onion
    1ea
  • King oyster mushroom
  • oyster mushroom
  • Shiitake mushroom
  • Bok choy
  • Wasabi
  • brewed soy sauce
  • anchovy broth
  • cooking wine
  • Korean style soy sauce
  • brewed soy sauce
  • Tzuyu
  • Salt
Cooking Steps
STEP 1/8
Place cabbage perilla leaves meat 4-5 times
STEP 2/8
Adjust the width according to the height of the pot and cut it.
STEP 3/8
Place bean sprouts and onions at the bottom of the pot.
STEP 4/8
Put the sliced things in a tightly packed bowl
STEP 5/8
Put mushrooms and bok choy
STEP 6/8
When all the ingredients are put in, pour only 80% of the stock in the pot.
STEP 7/8
Season with soy sauce and salt.
STEP 8/8
Boil it for the first time and eat it while boiling it at the table. Prepare stock to replenish in advance.Serve with wasabi soy sauce.
Mille-feuille nabe is prettier before it boils. If you want to look pretty even after boiling, leave bok choy, then boil it all and stick it in, and it will look pretty again.
Cooking review
5.00
score
  • 675*****
    score
    Look carefully I enjoyed the food Thank you.
    2019-12-21 19:50
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