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Aged Kimchi Mille-feuille Hot Pot (Mugeunji Milfeuille Nabe)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Aged Kimchi Mille-feuille Hot Pot (Mugeunji Milfeuille Nabe)

묵은지 밀푀유나베

Soup & stew · Boiled

Soups & stewsCourse
116kcal · per serving
Not spicySpice
No porkGluten-free
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Recipe

Aged Kimchi Mille-feuille Hot Pot (Mugeunji Milfeuille Nabe)

Not spicyNo porkGluten-freeContains: soy, fish

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • [Serves 2] aged kimchi (mugeunji)[ 2인분 ] 묵은지(1/4 head)
  • napa cabbage배추(6 leaves)
  • perilla leaves깻잎(10 sheets)
    ↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
    🛒 Where to buy: Korean grocery stores (fresh produce)
  • beef (for shabu-shabu,소고기(샤브샤브용,(for shabu-shabu, 150 g)
    150 g
  • soybean sprouts (1 handful =콩나물(1줌=(1 handful = 20 g)
    20 g
  • shredded dried pollack (bugeo-chae) (1 handful =북어채(1줌=(1 handful = 10 g)
    10 g

Nutrition per serving

116kcal
5.2gCarbs
12.1gProtein
5.2gFat
356.5mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Rinse the aged kimchi under running water, then soak it in cold water for 30 minutes.
  2. Layer napa cabbage, perilla leaves, beef, and aged kimchi in that order.
  3. Cut the stacked layers into 3-4 cm pieces.
  4. Arrange the pieces around a pot, and place the soybean sprouts and shredded dried pollack in the center.
  5. Add water (3 cups).
  6. Boil over medium heat for 10 minutes to finish.
💡 Tip- Soaking the aged kimchi in water reduces its sodium content. - Soybean sprouts and shredded dried pollack bring out the natural savory flavor of the ingredients.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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