A beautiful and delicious mille feuille nabe (shabu shabu) made from napa cabbage, paper think rib eye slies and perilla leaves. You can pre assemble beforehand and just cook when family and guests are ready to eat.
1lb(450 g) very thinly sliced beef - prime rib eye for shabu shabu
1 - 2package perilla leaves(25 - 30 leaves)
3dried shitake mushrooms
3.5oz(100g) 1 pack Brown Beech Mushrooms (Buna Shimeji)
3oz(85 g) 1 pack Enoki mushrooms
6oz(170 g) 1/2 pack bean sprouts
1pack of Konnyaku or Miracle Noodles
10Cups(2.5 quart, 2.3 liter) water
1piecedried kelp(다시마 dashima) about 4 x 3 in (10 x 7 cm)
1big piece of radish( palm size, 1 in (2.5 cm) thick)
2dried shitake mushrooms
Season to taste later with 1 Tbs dark soy sauce, 1~2 tsp sea salt
1tbspregular dark soy sauce
1tbspchopped lemon peel
1tbspchopped fresh garlic(optional)
2tbspanchovy stock(from above)
1tbspmaesil syrup(plum extract syrup) or 2 tsp sugar
1tbspchopped Korean green chili pepper or any other green chili
Soak dried shitake mushrooms in warm water to fully rehydrate.
Start stock by adding water, radish, anchovies, kelp, dried mushroom, onion to stock pot. Bring to boil and quickly lower to simmer. Simmer (should NOT be bubbling) for at least 30 min and season with 1 Tbs soy sauce and 1~2 tsp sea salt to taste. It should taste slightly under seasoned. Cool.
Clean, wash cabbage and rip out the outer bigger leaves. Drain.
Clean perilla leaves, bean sprouts, green onions and mushrooms. Shitake, Enoki, Brown Beech Mushrooms go in this recipe because they maintain great texture even when cooked. Shitake especially has great flavor!
Now let's make some shabu shabu mille feuille (thousand leaves)! Start stacking by layering cabbage leaf -> perilla leaves -> shabu shabu beef. Like So -
The beef slice used here is what's sold as Chadolbaegi (see my Know your beef cut! post for more info on Korean beef cuts). Usual Chadolbaegi cuts have more fat but this one didn't. The original recipe uses both chadolbaegi (brisket cut against the grain) and rib eye cuts. I only wrote rib eye in the ingredients list because I found these chadolbaegi slices can get a little tough since there is little fat. If you want to have tender, melt in your mouth beef slices, use well marbled rib eye or tenderloin instead.
REPEAT cabbage -> perilla -> beef until you have 2 sets and then top with cabbage.
Cut the cabbage stack into about 2 to 2.5 in (5 - 6.5 cm) slices. Adjust width according to how deep your pot is.
Layer the bottom of the pot with bean sprouts. Add more or less bean sprouts to adjust the height of the stacks. Turn stack sideways and fill up the pot from the edges and work your way towards the center. It looks most pretty when the stacks fill up almost to the top of the pot and the stacks are staggered.
Now, add mushrooms in the center.
Add anchovy stock until the ingredients are almost covered and top with some gonnyaku (miracle) noodles.
Cover and bring to boil on med high heat. Uncover and keep cooking on med high heat for 10 min or until the cabbages are soft.
While you wait, peel and chop some lemon skin. Also squeeze fresh lemon juice. To the lemon peel and juice, mix in soy sauce, vinegar, sugar or maesil extract, stock, chopped green chili and garlic.
Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered at the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site, please modify or re-write the recipe and link back to this post as the original source. Thank you.