Mille-feuille Nabe (Japanese Layered Hot Pot)
Mille-feuille Nabe (Japanese Layered Hot Pot)
Ingredients
For the Main Dish
- 1 pound chicken thigh, sliced
- 1/2 pound pork belly, sliced
- 1 container kimchi
- 3 scallion greens, thinly sliced lengthwise
- 1/3 napa cabbage, leaves separated and washed
For the Aromatic Base
- 4 scallion whites, chopped
- 1 nub ginger, minced (about 1 1/2 tablespoons)
- 3 cloves garlic, minced
- 1 tablespoon gochujang
- 1 tablespoon gochugaru
- 1 teaspoon granulated sugar
- 1 tablespoon sesame oil
For the Broth and Seasoning
- 2 quarts chicken stock
- 1 tablespoon salt, plus more to taste
Instructions
- 1
Wash all vegetables thoroughly. Thinly slice the napa cabbage leaves and separate them. Chop the white parts of the 4 scallions and thinly slice the green parts lengthwise. Mince the ginger and garlic.
⏱️ 10 min
- 2
In a separate pan, heat 1 tablespoon of sesame oil over medium heat. Add the chopped scallion whites, minced ginger, and minced garlic. Sauté until fragrant and the garlic is light golden, about 3-5 minutes.
⏱️ 5 min
- 3
Add the 1 tablespoon of gochugaru and 1 tablespoon of gochujang to the aromatic base. Cook for about 1 minute, stirring constantly. If the mixture starts to caramelize too quickly or look 'sketchy' due to the sugar content, add a splash of chicken broth to deglaze the pan and stop the cooking. Stir in the 1 teaspoon of granulated sugar.
⏱️ 3 min
- 4
In a 3 to 5 quart pot, begin layering the ingredients. Start by arranging napa cabbage leaves around the bottom and sides of the pot. Next, lay a layer of sliced chicken thigh over the cabbage. Follow with a layer of kimchi, then a layer of sliced pork belly. Repeat this layering pattern (chicken, kimchi, pork belly) to build up the ingredients in the pot, creating an aesthetically pleasing arrangement. Cover the top of the layered ingredients with more napa cabbage leaves.
⏱️ 10 min
- 5
Once all ingredients are arranged in the pot, sprinkle 1 tablespoon of salt evenly over them. Place a small mound of kimchi scraps (if available) in the center of the pot as a 'centerpiece for vibes.'
⏱️ 2 min
- 6
Pour the 2 quarts of chicken stock into the pot, ensuring it covers all the layered ingredients. For faster boiling, you can heat the stock on the side beforehand.
⏱️ 1 min
- 7
Place the pot on a burner over high heat and bring the contents to a rolling boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 12-15 minutes, or until the chicken and pork are cooked through and the cabbage is tender.
⏱️ 15 min
- 8
Serve the finished hot pot warm, garnished with the thinly sliced scallion greens. It is traditionally served with rice and beer. For children, cold sparkling apple juice is a great alternative beverage.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Mille-feuille Nabe (Japanese Layered Hot Pot)
For the Main Dish
- 1 pound chicken thigh, sliced
- 1/2 pound pork belly, sliced
- 1 container kimchi
- 3 scallion greens, thinly sliced lengthwise
- 1/3 napa cabbage, leaves separated and washed
For the Aromatic Base
- 4 scallion whites, chopped
- 1 nub ginger, minced (about 1 1/2 tablespoons)
- 3 cloves garlic, minced
- 1 tablespoon gochujang
- 1 tablespoon gochugaru
- 1 teaspoon granulated sugar
- 1 tablespoon sesame oil
For the Broth and Seasoning
- 2 quarts chicken stock
- 1 tablespoon salt, plus more to taste
Instructions
- 1
Wash all vegetables thoroughly. Thinly slice the napa cabbage leaves and separate them. Chop the white parts of the 4 scallions and thinly slice the green parts lengthwise. Mince the ginger and garlic.
⏱️ 10 min - 2
In a separate pan, heat 1 tablespoon of sesame oil over medium heat. Add the chopped scallion whites, minced ginger, and minced garlic. Sauté until fragrant and the garlic is light golden, about 3-5 minutes.
⏱️ 5 min - 3
Add the 1 tablespoon of gochugaru and 1 tablespoon of gochujang to the aromatic base. Cook for about 1 minute, stirring constantly. If the mixture starts to caramelize too quickly or look 'sketchy' due to the sugar content, add a splash of chicken broth to deglaze the pan and stop the cooking. Stir in the 1 teaspoon of granulated sugar.
⏱️ 3 min - 4
In a 3 to 5 quart pot, begin layering the ingredients. Start by arranging napa cabbage leaves around the bottom and sides of the pot. Next, lay a layer of sliced chicken thigh over the cabbage. Follow with a layer of kimchi, then a layer of sliced pork belly. Repeat this layering pattern (chicken, kimchi, pork belly) to build up the ingredients in the pot, creating an aesthetically pleasing arrangement. Cover the top of the layered ingredients with more napa cabbage leaves.
⏱️ 10 min - 5
Once all ingredients are arranged in the pot, sprinkle 1 tablespoon of salt evenly over them. Place a small mound of kimchi scraps (if available) in the center of the pot as a 'centerpiece for vibes.'
⏱️ 2 min - 6
Pour the 2 quarts of chicken stock into the pot, ensuring it covers all the layered ingredients. For faster boiling, you can heat the stock on the side beforehand.
⏱️ 1 min - 7
Place the pot on a burner over high heat and bring the contents to a rolling boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 12-15 minutes, or until the chicken and pork are cooked through and the cabbage is tender.
⏱️ 15 min - 8
Serve the finished hot pot warm, garnished with the thinly sliced scallion greens. It is traditionally served with rice and beer. For children, cold sparkling apple juice is a great alternative beverage.
⏱️ 4 min