Napa Cabbage and Beef Hot Pot / Mille-Feuille Hot Pot

Ingredients

• 10 g Dried Kombu (Kelp) (rinsed quickly)
• 1 L Water (for broth)
• 300 g Beef Sirloin (or Ribeye) (thinly sliced about 2 mm; freeze 1.5 h for easier slicing)
• 1 tsp Salt (season beef)
• ½ tsp Black Pepper (freshly ground)
• 1 head Small Napa Cabbage (Baby Napa) (remove root, separate leaves)
• 2 heads Bok Choy (washed, roots removed)
• 100 g Mung Bean Sprouts (rinsed)
• 100 g Oyster Mushrooms (cleaned, stems trimmed)
• 2 stalks Green Onions (cut into 1‑inch pieces)
• 2 tbsp Light Soy Sauce (for broth seasoning)
• 1 tbsp Dark Soy Sauce (for dipping sauce)
• 1 tbsp Rice Vinegar (for dipping sauce)
• 2 tbsp Water (for dipping sauce)
• 1 tsp Korean Mustard Powder (or Korean mustard paste)
• to taste Additional Salt (adjust broth saltiness)

Instructions

1. Soak Kombu

   Place the dried kombu in a pot with 1 L of cold water and let it soak for 30 minutes to rehydrate.

   Time: PT30M

2. Prepare Beef

   While the kombu soaks, place the beef in the freezer for about 1 hour 30 minutes until firm. Remove and slice the beef as thinly as possible (≈2 mm). Season lightly with 1 tsp salt and ½ tsp black pepper.

   Time: PT1H30M

3. Prep Vegetables

   Remove the root of the small napa cabbage and carefully separate the leaves. Wash and drain. Trim bok choy roots and separate leaves. Rinse mung bean sprouts and oyster mushrooms. Cut green onions into 1‑inch pieces.

   Time: PT10M

4. Layer Ingredients in Pot

   Lay one napa cabbage leaf on the pot’s bottom. Place a few bok choy leaves on top, then add 1‑2 slices of beef. Stack another cabbage leaf, repeat to create about five layers, adjusting to the pot’s depth. Insert mung bean sprouts, oyster mushrooms, and green onions, leaving some gaps for broth flow.

   Time: PT10M

5. Add Broth and Season

   Remove the kombu (discard or slice thinly for garnish). Add the kombu‑infused water back to the pot, then season with 2 tbsp light soy sauce and a pinch of additional salt. The liquid should cover only about one‑quarter of the ingredients.

   Time: PT5M

6. Make Dipping Sauce

   In a small bowl combine 1 tbsp dark soy sauce, 1 tbsp rice vinegar, 2 tbsp water, and 1 tsp Korean mustard powder. Stir until the mustard dissolves completely.

   Time: PT5M

7. Bring to a Boil and Skim Foam

   Place the pot over high heat and bring the broth to a rolling boil. As it boils, skim off any foam that rises to keep the broth clear.

   Time: PT5M

   Temperature: High heat

8. Simmer Briefly

   Reduce the heat to low and let the hot pot simmer for 5‑10 minutes, just until the beef is cooked through and the cabbage is tender.

   Time: PT8M

   Temperature: Low heat

9. Serve

   Transfer the hot pot to the table, place the dipping sauce bowl alongside, and enjoy the broth and ingredients directly from the pot.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

10 g

Fat

12 g

Fiber

3 g