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Easy and Pretty Mille-Feuille Nabe (Shabu Shabu)

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.
Course Main Course
Cuisine Japanese, Koreanfusion
Keyword beef, family style, hot pot, one pot
KoreanCategory Jeongol (전골)
Prep Time 30 minutes
Cook Time 40 minutes
Servings 4
Calories 350kcal
Author JinJoo Lee

Ingredients

  • 1 lb (450 g) very thinly sliced beef - prime rib eye for shabu shabu
  • 1 napa cabbage
  • 1 - 2 package perilla leaves (25 - 30 leaves)
  • 3 dried shitake mushrooms
  • 3.5 oz (100g) 1 pack Brown Beech Mushrooms (Buna Shimeji)
  • 3 oz (85 g) 1 pack Enoki mushrooms
  • 6 oz (170 g) 1/2 pack bean sprouts
  • 2 green onion
  • 1 pack of Konnyaku or Miracle Noodles
  • 1 lemon (for sauce)

For Stock

  • 10 Cups (2.5 quart, 2.3 liter) water
  • 1 piece dried kelp (다시마 dashima) about 4 x 3 in (10 x 7 cm)
  • 15 pieces dried anchovies
  • 1 big piece of radish ( palm size, 1 in (2.5 cm) thick)
  • 1/2 onion
  • 2 dried shitake mushrooms
  • Season to taste later with 1 Tbs dark soy sauce , 1~2 tsp sea salt

For Sauce

  • 1 tbsp regular dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp lemon juice
  • 1 tbsp chopped lemon peel
  • 1 tbsp chopped fresh garlic (optional)
  • 2 tbsp anchovy stock (from above)
  • 1 tbsp maesil syrup (plum extract syrup) or 2 tsp sugar
  • 1 tbsp chopped Korean green chili pepper or any other green chili

Instructions

  • 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!
    Ingredients for Shabu Shabu Mille Feuille (Shabu Shabu Nabe Style) www.kimchimari.com
  • Now let's make some shabu shabu mille feuille (thousand leaves)! Start stacking by layering cabbage leaf -> perilla leaves -> shabu shabu beef. Like So -
    Layering cabbage, perilla and beef for mille-feuille nabe (shabu shabu) www.kimchimari.com
  • 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.
    nabe mille-feuille stack with rib eye
    Mille-feuille stack with cabbage, perilla and beef - completed for Thousand Leaves Nabe
  • 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.
    cutting mille-feuille stack for thousand leaves hot pot (nabe)
  • 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.
    filling up pot for mille feuille hot pot (nabe)- www.kimchimari.com
    filling up pot for shabu shabu mille feuille nabe- kimchimari.com
  • Now, add mushrooms in the center.
    easy and pretty shabu shabu mille-feuille nabe - kimchimari.com
  • 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.
    mille feuille nabe (shabu shabu) boiling with green onions and gonnyaku noodles added
  • 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.
    sauce for mille feuille nabe with lemon, soy sauce, garlic and green chili
  • Now you are ready to serve!!!
    individual serving of mille-feuille nabe (shabu shabu) with broth

Nutrition

Calories: 350kcal | Carbohydrates: 25g | Protein: 29g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 400mg | Potassium: 1376mg | Fiber: 6g | Sugar: 9g | Vitamin A: 790IU | Vitamin C: 104mg | Calcium: 251mg | Iron: 4.1mg