Kim Dae-seok's Mille-Feuille Nabe

• napa cabbage 1 head
• beef for bulgogi 300g
• perilla leaves to taste
• enoki mushrooms 1 pack
• oyster mushrooms 1 pack
• bok choy to taste
• onion 30g
• yujacheong 1 tablespoon
• vinegar 2 tablespoons
• soy sauce 3 tablespoons
• water 2 teaspoons (for sauce)
• Korean hot mustard 3cm
• dried kelp 10g
• dried shiitake mushrooms 1.5 cups (soaked for 30 minutes, sliced)
• soup soy sauce 1 tablespoon
• salt 1/3 teaspoon
• mirin 2 teaspoons
• black pepper a pinch
• water 1L (for broth)

Recipe 🍳

Cooking tips 💡

• Remove the dried kelp immediately after 5 minutes of boiling—leaving it too long will cause a thick, sticky residue and unpleasant texture.
• Since the stem end of napa cabbage is thicker than the leafy part, alternate the orientation when stacking to ensure even thickness when sliced.
• Use beef with clean, minimal blood residue; gently pat dry with kitchen paper before cooking to reduce impurities and maintain a clear, savory broth.
• Pre-cook the beef with mirin to remove any raw odor, enhancing the pure harmony between meat and vegetables in the final broth.

Recommended for 🙋

• ⭐Those seeking an elegant, sophisticated home party or guest-ready gourmet wellness dish.
• ⭐Food lovers who want to enjoy crisp napa cabbage and tender beef in a delicate, fragrant shiitake broth.
• ⭐Diners eager to savor the perfect pairing of juicy beef dipped in a sweet-tangy onion-yujacheong sauce.