Beef Cabbage Stew (Mille-feuille nabe) Recipe
Hot hot pot dishes that keep coming to mind remind me of shabu-shabu and beef cabbage hot pot (Mille-feu-Yunabe). The process of making is simple and reliable food.
2 serving
Within 30 minutes
쿠킹천국
Ingredients
  • Beef
    1/2X600g
  • Sesame leaf
    2pack
  • full cabbage
    suitably
  • Host
    300g
  • leek
    little
  • Cheongyang red pepper
    1~2ea
  • Water
    1L
  • Sea tangle
    2piece
  • Korean style soy sauce
    2TS
  • Tzuyu
    1TS
  • salted anchovies
    1TS
  • ground pepper
    little
Cooking Steps
STEP 1/10
Beef, the main dish of beef cabbage hot pot (Milfeuille nabe)!! I bought Korean beef for shabu shabu. Remove the color of the beef with a kitchen towel.
STEP 2/10
Put two kelp in 1L of water and boil it for 10 to 15 minutes to make broth.
STEP 3/10
While the broth is boiling, lay the cabbage first and stack it repeatedly in the order of perilla leaves beef until the meat is used up.
STEP 4/10
When it reaches a certain height, cut it into 3~4 pieces.
STEP 5/10
Place 300g of bean sprouts on the bottom of the pot.
STEP 6/10
Place sliced vegetables and meat on top of each other in a circle.
STEP 7/10
If you put it all in, it will look like the picture.
STEP 8/10
Add a little green onion and 2 cheongyang peppers to your liking.
STEP 9/10
Add the kelp stock and season it with 2 tablespoons of soy sauce, 1 tablespoon of tsuyu (if not available), 1 tablespoon of anchovy sauce, and a little pepper.
STEP 10/10
It is completed when the meat is cooked well from bright red to brown as it boils.
A piece of meat with bean sprouts, perilla leaves, and cabbage If you eat it with hot soup, you will have a meal that you are not envious of.
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