This hot pot is inspired by Japanese Nabe Mille-Feuille Nabe. I used fresh seasonal ingredients and hanu, Korean beef, and Korean mustard was used to make a dipping sauce. The great thing about this menu is that it can be assembled ahead(just pour the broth and cook before seving), and it looks fancy. Most of it tastes delicious!
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Ingredients
500g beef sirloin, 2mm thick slices
350g small nappa cabbage
100g mung bean sprouts
50g oyster mushrooms
200g bokchoy
100g green onion
Broth
1 piece dried kelp (about 3x2 inches)
5 cups water
2 tablespoons light(soup) soy sauce
1 teaspoon salt
Dipping sauce
1/4 cup dark soy sauce
1/4 cup water
1/2 cup rice vinegar
1 tablespoon Korean mustard
Instructions
1. Soak a piece of dried seaweed in a boiling hot water for 30 minutes.
2. Cut the beef into 2mm thick. Season with salt and pepper.
3. Cut the root of the cabbage and split each leaves. Wash them and drain. Cut the green onion into inch size pieces. Remove the roots of bokchoy.
4. Lay one napa cabbage leave on the board. Place bokchoy leaves on top of the cabbage, then top with 1 to 2 slices of meat. Repeat the process. to make about 5 layers. Skewers help to cut the piles of cabbages stably.
5. Place mung bean sprouts to the pot and spread. Remove the skewers and carefully place the cabbages to the pot. Work from the outer edge to the center. Leave some spaces in the middle of the pot and add the oyster mushrooms and green onion.
6. Season the broth with light soy sauce and salt. Pour it to the pot and bring it to a boil. Reduce the heat to a low and cook it for additional 5 minutes, until the cabbage leaves, beef and the mushrooms are fully cooked.
7. Serve a pot to the center of the table and serve it with a dipping sauce at the side.
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