Mille Feuille Nabe (Napa Cabbage and Beef Hot Pot)
Ingredients
1 napa cabbage (approximately 6 lbs), leaves separated and trimmed
3/4 lb thinly sliced beef brisket or sirloin
30 perilla leaves, stems removed (or substitute with baby bok choy)
1/3 cup shiitake mushrooms, whole or sliced (about 4-5 mushrooms)
2/3 cup bunapi shimeji mushrooms, whole and trimmed
1 serving fresh Korean "udong & jjajang" noodles (optional)
For the Broth:
6 cups water
2 anchovy seafood soup packets
150 g Korean radish
1/2 yellow onion
1/2 tbsp soy sauce
1/2 tsp salt
For the Dipping Sauce:
2 tbsp soy sauce
1 tbsp fresh squeezed lemon juice
1 tbsp coconut sugar
1 tbsp broth (from above)
Directions
Prepare the Broth:
In a large pot, combine 6 cups of water, Korean radish, yellow onion, and the anchovy seafood soup packets. Bring to a boil.
Reduce heat and let it simmer for about 15 minutes.
Strain the broth into a large heatproof bowl, discarding the solids.
Stir in 1/2 tbsp soy sauce and 1/2 tsp salt into the broth.
Make the Dipping Sauce:
In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp fresh lemon juice, 1 tbsp coconut sugar, and 1 tbsp of the prepared broth. Set aside.
Assemble the Hot Pot:
On a clean surface, lay a napa cabbage leaf with the inner side facing up.
Place a perilla leaf (or two) on top of the cabbage leaf, followed by two slices of beef.
Repeat this layering process (cabbage, perilla, beef) until you have 5 to 7 layers, ending with a cabbage leaf on top.
Holding the layered stack firmly, cut it into 2-inch wide sections.
Arrange these sections vertically, cut side up, around the inner walls of a large pot.
Continue the layering and cutting process until the pot is mostly filled.
Fill the center of the pot with shiitake and bunapi shimeji mushrooms.
Cook the Hot Pot:
Pour the prepared broth into the pot, ensuring the ingredients are just covered.
Bring the pot to a boil over medium-high heat.
Reduce the heat and let it simmer for about 10 minutes, or until the meat and vegetables are cooked through.
Serve:
Serve the hot pot directly from the pot, accompanied by the dipping sauce.
Optional - Add Noodles:
After enjoying the hot pot, bring the remaining broth back to a boil.
Add fresh Korean noodles and cook according to package instructions (typically about 3 minutes).
Serve the noodles with some broth in bowls, seasoning with any remaining dipping sauce as desired.
Notes
If thinly sliced beef is unavailable, you can partially freeze a piece of beef for 2 to 4 hours until firm, then slice it thinly against the grain with a sharp knife.
Napa cabbage releases water and shrinks when cooked, so it's important to pack the layers tightly into the pot.
Perilla leaves add a unique flavor, but baby bok choy can be used as a substitute if unavailable.