Aha Bujang's Doenjang Broth Mille-Feuille Nabe

• 1/2 head napa cabbage
• 10 perilla leaves
• 150g beef chuck roll
• 50g threaded konjac
• 1/2 pack enoki mushrooms
• 2 tbsp doenjang
• 1 tbsp minced garlic
• 1/2 tbsp Hondashi
• 1 tsp fermented sand lance sauce
• 1 tsp sriracha sauce
• 1 tsp vinegar
• 1 tsp sugar
• 3 cups water (about 600ml)

Recipe 🍳

Cooking tips 💡

• Cut the napa cabbage and beef to match the depth of the hot pot so they stay neat and don't collapse during cooking.
• Using doenjang broth instead of katsuobushi broth gives a Korean-style, savory and familiar soup flavor.

Recommended for 🙋

• ⭐Those looking for a visually impressive yet simple hot pot menu for entertaining guests.
• ⭐Those who want to try the unique combination of savory doenjang broth and a spicy-sour dipping sauce.