I first saw legendary Hyori eat this on her show, ‘Hyori’s Bed and Breakfast’ on Netflix. (Learn more about the show here.) It’s the best meal to make when you’re craving a hearty shabu-style meal, but don’t want to go out or prepare all the fixings at home. You can substitute the ingredients to whatever you like!
I highly recommend you try this recipe with my ‘best shabu sauce ever‘ recipe. This is the perfect comfort meal for the fall weather that’s rolling in.
This recipe will serve two people, maybe three. I recommend eating it with a side of hot rice along with my dipping sauce.
what you’ll need
- ttukbaegi (뚝배기) – the brown earthenware that you typically use for soups
- 1 lb kurobuta pork or whatever choice of thinly sliced meat
- about 1/2 a bundle of tong ho / crown daisy
- about 1/2 of a napa cabbage
- 1 package of enoki mushrooms or bumeji, whatever the market has
- konbu (about 2 medium sized pieces)
- king leek (thinly sliced, about 1/4 cup)
- 2 tbsps of hondashi
- 4 tbsps of korean soup soy sauce
- 3 tbsps of minced garlic
- water (8 cups if you’re doing noodles at the end, about 6 cups if you’re not)
- 2 packs of udon or ramen noodles
- 2 eggs (optional)
- thinly cut roasted seaweed (optional)
mis en place
Cut the thicker ends of tong ho off and cut the stems in half.
We’re cutting everything down so they’re about 4-5 inches long. We’ll be creating a bunch of layered sandwiches of pork, tong ho, and napa cabbage.
Cut the bottom of the halved cabbage, slice in half so they’re about 4-5 inches long.
Cut ends of enoki, and tear into small bunches. Set aside as we will sneak these in right before we put the ttukbaegi on the fire.
Place a layer of pork on the sliced cabbage, and add a small stack of tong ho on top of the pork. Add another piece of cabbage on top of everything while holding everything together like a sandwich, and start to layer more pork, tong ho, and another layer of cabbage. Repeat this until you can’t hold it together, and set the stack up right so it doesn’t fall over. Keep doing this until you’ve run out of the ingredients.
Boil 8 cups of water in a pot with konbu, hondashi, and king leek. Remove konbu after 15 ish minutes. Add korean soy sauce and minced garlic. Bring to a simmer.
Assemble your mille fuelle by holding the sandwiches up right, and start to create a line of them wrapping along one half of the bowl. Stack the layers along the bowl as if you were creating a stadium of the pork and veggies facing the center of the bowl. Do this along the other side of the bowl until each side meets together. Try to squeeze as many enoki mushrooms as you can, set the rest aside for later. You might have extra cabbage and tong ho leftover, and you’ll want the extra veggies for the noodles after shabu.
Turn heat off the stock.Throw the ttukbaegi on the fire at medium high heat and slowly spoon ladle the stock into the mille fuelle shabu. I usually ladle the stock all around the bowl. Fill stock until you can start to see it reach the top of the shabu pot, leaving about 2″ of room from the edge. You want to leave enough room as it might boil over. If it does it’s fine, just collect the excess stock into your pot where you have your stock. Bring to a boil until meat and veggies look cooked enough to your liking. Remove from heat and enjoy with dipping sauce and rice.
optional noodle finisher
Once you’ve feasted on the shabu contents, bring that ttukbaegi back and dump the stock contents into the stock pot. Throw in veggies, and any extra meat if you have any leftover, then bring to a boil. Add in your udon or ramen noodles, and throw in a couple eggs and bring to a soft boil. Once egg white contents start to appear, throw in roasted seaweed. Remove from heat, and enjoy with some kimchi!