For our new youtube mukbang episode, we ate delicious Korean style mille-feuilee nabe~
This would be nice when you have guests or friends over as it is quick and easy but also very eye appealing dish.
- 2 baby korean napa cabbage
- 2 packs of your favorite mushrooms (you can decrease the amount of mushrooms depending on your liking, we love mushrooms so we did 2 packs you can opt to do one or 1/2 pack of two types of mushrooms) – 1 pack of baby portabella and 1 pack of brown beech mushroom
- 600g of CT thin sliced pork butt (2/3 pack of a 1.42lb pack)
- 1 big sheet of dried kelp (dashi)
- 1 onion
- small piece of korean radish
- 2 tbsp soy sauce
- 1 package of sesame leaf (10-15 pieces)
- 1 small package of korean bean sprouts (optional)
- korean wheat thin noodles (optional can susbstitue with other types of noodles you like or just opt out totally)
- First wash the vegetables. You will only need a small round of the korean radish and 1/2 onion for the stock. The other 1/2 of the onion slice and put it in some cold water to rid of the raw spicy onion taste to be used for sauce later.
- We wil first prep the stock. In a medium pot, fill with water add in the dashi, 1/2 onion (kept whole) with some cleaned onion skin and piece of radish. Bring it to a boil.
- While you are cooking the stock, start making the layers: First the cabbage, then the sesame leaf and then the meat. Repeat this until you have made 4-5 layers ending with the top as the cabbage. I ended up making 2.5 layer batches (2 batches of 4 layers and 1 batch of 3 layers). Cut it into fourths and layer them into the pot not flat down but standing them upright. Continue layering around the pot until you fill up to the center leave a bit of room in the center to place mushrooms like the picture below.
- Once it comes to a boil, add in 2 tbsp of soy sauce and I decided to add in the small pieces of cabbage I had left over that were too small to be used in making the layers. Cook for another 10-15 minutes. Then take out the ingredients used for the stock.
- You can make a pretty flower looking design in the center of baby portobella like the image below by making cuts in the center.
- Once the stock is done pour into the pot of layers. Pour in 2/3 and leave the rest for later if needed. You will probably not need as natural water will come out from the mushrooms and cabbage.
I had some left over mushrooms and had put wash bean sprouts on the side as there was no space initially to place in the pot but once half eaten through, added in the rest of the mushrooms and the bean sprouts for crunch. You can opt out on the bean sprouts.
Once we were almost done with only basically mushrooms and bean sprouts left, we added in some Korean wheat thin noodles. It was a delicious finish, made the stock thicker.
With all of this, of course we need a sauce to dip in.
- 4 tbsp soy sauce
- 1/2 onion (1/2 left over unused from stock)
- 4 tbsp vinegar
- 3 tbsp korean sugar syrup (oligodang)
- 12 oz water
Come watch us enjoy on our newly updated mukbang episode on our youtube channel “ramzimonsta”