Mille-Feuille Nabe recipe - ingredients, nutrition and when to eat it
This hot pot is made by layering napa cabbage, perilla leaves, and thinly sliced beef.
This hot pot is made by layering napa cabbage, perilla leaves, and thinly sliced beef. The broth is light and the ingredients turn tender, making it ideal for a neat yet hearty dinner.
Soups & stews · 30 minutes to cook
Nutrition (per 842.5g serving): 315.6 kcal · protein 24.7g · carbohydrate 14.8g · fat 19g · sodium 1371.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Leave a little space around the inside of the pot, as tightly packed ingredients can keep the broth from boiling well.
Tips: Thinly sliced bulgogi beef is easy to tuck between the cabbage leaves and cooks quickly.
Tips: Skim off the foam once or twice for a cleaner-tasting broth.
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Ingredients (1 serving)
- Napa cabbage — 150 g
- Perilla leaves — 10 sheet
- Beef brisket — 100 g
- Shiitake mushrooms — 2 pc
- Kelp — 1 sheet
- Water — 500 ml
- Green onion — 20 g
- Garlic — 2 pc
- Soy sauce — 2 tsp
- Salt — 0.3 tsp