Aged Kimchi Mille-feuille Hot Pot
Soup & Stew·Boiling·1 serving (approx. 179g)
•The sodium content was reduced by soaking aged kimchi in water. •Bean sprouts and dried pollack were used to bring out the natural flavor of the ingredients.
Calories
115kcal
Carbs
5.2g
Protein
12.1g
Fat
5.2g
Sodium
356.5mg
Ingredients
Main
[ 2servings ] Aged Kimchi(¼포기), Napa Cabbage(6sheet(s)), Perilla Leaf(10sheet(s)), Beef(샤브샤브용, 150g), Bean Sprouts(1handful=20g), Shredded Dried Pollock(1handful=10g)
Finding these ingredients in the US
- Perilla LeafKorean markets only, sometimes labeled 'sesame leaves'. Shiso looks similar but tastes different — there is no true substitute.
- BeefKorean markets sell beef pre-sliced for bulgogi and hot pot. Elsewhere, ask the butcher for thin-sliced ribeye or sirloin, or slice semi-frozen beef at home.
Nutrition Facts
Per 100g of main ingredientsNapa Cabbage
- Rich in vitamin C (15mg) — acts as an antioxidant and helps you absorb iron
- Rich in calcium (52mg) — a key building block of bones and teeth
Beef
- Rich in protein (17g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (2.2mg) — supports energy metabolism and skin health
Bean Sprouts
- Rich in dietary fiber (2.2g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Rinse the aged kimchi under running water and soak in cold water for 30 minutes.
Layer napa cabbage, perilla leaf, beef, and aged kimchi in order.
Cut the stacked ingredients into 3-4cm pieces.
Arrange the ingredients around the pot and place the bean sprouts and dried pollock shreds in the center.
Add water (3 cups).
Boil over medium heat for 10 minutes to finish.