Kimchi Mille-feuille Nabe
T = Tablespoon
t = teaspoon
Ingredients (2 serving)
Kimchi
400g thinly sliced pork (I used thinly sliced pork belly)
Perilla leaves
1 green onion
200g enoki mushrooms
50g shiitake mushrooms
Katsuobushi broth
How to make
Layer in the order of kimchi -> perilla leaves -> thinly sliced pork.
Cut into 6 equal parts.
Cut the green onion into 3cm pieces and place them at the bottom of a pot.
Place the layered kimchi, perilla leaves, and pork from step 2 on top of the green onions.
Add enoki mushrooms and shiitake mushrooms on top.
Pour the broth until the ingredients are submerged.
Simmer over low heat for 15 minutes.
Taste it, and if it lacks seasoning, dip it in soy sauce.
Score : 8/10
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