Soup & Stew

Aged Kimchi Mille-Feuille Nabe

Name: Aged Kimchi Mille-Feuille Nabe
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: ¼ head Aged kimchi (mukeunji); 6 leaves Napa cabbage; 10 Perilla leaves; 150 g Beef (shabu-shabu cut); 1 handful (20 g) Soybean sprouts; 1 handful (10 g) Shredded dried pollock; 3 cups Water

묵은지 밀푀유나베

Layers of soaked aged kimchi, napa cabbage, perilla leaves and thin shabu-shabu beef, stood upright in a pot with bean sprouts and dried pollock in the center and simmered in water. Soaking the kimchi lowers sodium, and bean sprouts and pollock add natural savoriness.

40mPrep

10mCook

2Servings

EasyLevel

🥘 Ingredients

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Aged kimchi (mukeunji)¼ head

Napa cabbage6 leaves

Perilla leaves10

Beef (shabu-shabu cut)150 g

Soybean sprouts1 handful (20 g)

Shredded dried pollock1 handful (10 g)

Water3 cups

🧺 Korean ingredients in this recipe

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📘 Cooking basics for this recipe

Cooking with Kimchi: Fresh, Ripe and Sour Kimchi ExplainedWhich kimchi to use for which dish, and how to store and buy it

📝 Step-by-Step Instructions

Rinse the aged kimchi under running water and soak in cold water for 30 minutes.

Stack the cabbage, perilla leaves, beef and kimchi in layers.

Cut the stack into 3–4 cm pieces.

Arrange the pieces around a pot and put the bean sprouts and dried pollock in the center.

Add 3 cups of water.

Simmer over medium heat for 10 minutes.

📊 Nutrition Facts (per serving)

115.5Calories (kcal)

5.2 gCarbs

12.1 gProtein

5.2 gFat

356.5 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.