Kim Dae-seok's Mille-Feuille Nabe

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.