Bacon Mille-feuille Hot Pot (Bacon Milfeuille)

Photo: Korea Ministry of Food and Drug Safety

Bacon Mille-feuille Hot Pot (Bacon Milfeuille)

Name: Bacon Mille-feuille Hot Pot (Bacon Milfeuille)
Cuisine: South Korea
Ingredients: 200 g baby napa cabbage, 8 leaves (200g); 20 g perilla leaves, 12 leaves (20g); 80 g bacon; 100 g Korean radish (mu); 120 g mung bean sprouts; 80 g bok choy; 25 g white king oyster mushrooms (baekil songi); Broth: vegetable broth (shiitake mushrooms, kelp, radish, garlic, green onion roots, onion); 15 g seasoned soy sauce (matganjang); 15 g Sauce: anchovy soy sauce; 10 g wasabi; 15 g lemon juice; 30 g Sauce: chili sauce; 15 g oligosaccharide syrup; 15 g lemon juice

베이컨밀푀유

Soup & stew · Boiled

Soups & stewsCourse

156kcal · per serving

Not spicySpice

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Recipe

Bacon Mille-feuille Hot Pot (Bacon Milfeuille)

Not spicyContains: gluten, soy, fish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

baby napa cabbage, 8 leaves알배추 8장(200g)
200 g
perilla leaves, 12 leaves깻잎 12장(20g)
↔ No perilla leaves, 12 leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
🛒 Where to buy: Korean grocery stores (fresh produce)
20 g
bacon베이컨
80 g
Korean radish (mu)무
↔ No Korean radish (mu)? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
100 g
mung bean sprouts숙주
120 g
bok choy청경재
80 g
white king oyster mushrooms (baekil songi)백일송이
25 g
Broth: vegetable broth국물 : 채소국물(shiitake mushrooms, kelp, radish, garlic, green onion roots, onion)
seasoned soy sauce (matganjang)맛간장
15 g
Sauce: anchovy soy sauce소스 : 멸치간장
↔ No Sauce: anchovy soy sauce? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
15 g
wasabi와사비
10 g
lemon juice레몬즙
15 g
Sauce: chili sauce소스 : 칠리소스
30 g
oligosaccharide syrup올리고당
15 g
lemon juice레몬즙
15 g

Nutrition per serving

156kcal

5.6gCarbs

10.5gProtein

10.1gFat

610.2mgSodium

Steps

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

Lightly blanch the bacon in hot water.
Lay two perilla leaves on each side of a cabbage leaf, place bacon between them, and repeat to build up layers, then cut into bite-sized pieces.
Spread the boiled radish, bok choy, and mung bean sprouts on the bottom of the pot.
Make the 2 sauces.
Fill the center with the white king oyster mushrooms, and just before eating pour in the prepared broth and boil, then serve with the sauces.

💡 TipBacon has a higher sodium content than other ingredients, so it was blanched once before cooking.

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.