Seafood Mille-feuille Nabe & Seafood Ramen Super Simple Honbab R
It is a mille-feuille nabe dish that can be cooked simply by preparing the ingredients. Generally, we made seafood mille-feuille nabe, which is made with beef, with plenty of healthy and nutritious seafood, and has a cleaner and cooler taste. Mille-feuille means "a thousand leaves" in French, and Nabe means pot in Japanese. Mille-feuille nabe, which can be eaten while pouring broth and boiling on the spot, is popular as a housewarming food or an invitation to a meeting because it is easy to cook and tastes good, but I don't think you'll envy me if I make it alone sometimes. From now on, try Mille-feuille nabe, which is simple and easy to make, boiled with seafood that tastes better than meat and is full of nutrients.
2 serving
Within 60 minutes
세실이
Ingredients
  • white fish
    250g
  • the body of a squid
    200g
  • full cabbage
    9piece
  • Sesame leaf
    12piece
  • Bok choy
    55g
  • Host
    100g
  • Shiitake mushroom
    25g
  • oyster mushroom
    25g
  • enoki mushroom
    55g
  • kelp broth
    550ml
  • salted anchovies
    10ml
  • Cheongju
    15ml
  • Ramen powder
    1pack
  • Seafood seafood soup pack
    650ml
  • Octopus
    100g
  • Shrimp.
    50g
  • Shellfish
    250g
  • leek
    15g
Cooking Steps
STEP 1/15
I bought the seafood needed for Mille-feuille naverang seafood ramen at an Internet fish market that sells fresh domestic seafood at a good price.
STEP 2/15
After removing the intestines and mouth, wash the raw octopus by rubbing it in thick sea salt once in flour, remove the intestines of the shrimp, cut off the pointed part of the head with the beard, wash it in salt water, and remove moisture.
Wipe off the white powder with a dry towel and soak it in raw water for more than 5 hours to make broth.
STEP 3/15
After removing the intestines and mouth, peel off the skin of the squid, make a honeycomb-shaped cut on the outside so that it does not shrink when boiled, and make a long vertical cut on the inside of the internal organs to prepare a large one.
The moon meat, which became famous for being included in the dinner menu for last month's inter-Korean summit, was prepared by purchasing creatures that were trimmed and sold for easy cooking, freezing them slightly, and shaping them nicely.
(Even if you make it with squid, it's very cool and clean, so it's delicious.
STEP 4/15
Prepare leafy cabbage, bean sprouts, and perilla leaves with moon meat and squid,
Make 3 pieces of cabbage -> perilla leaf -> squid -> perilla leaf -> moon meat -> cabbage and cut them into 4 pieces.
STEP 5/15
#SeafoodMillfeuillenabe_ is easy to cook when the ingredients are ready, so anyone can make it easily.
You can boil it in a flat and wide hot pot, but today, we put bean sprouts on the bottom of the ramen bowl and put bok choy on it to eat while boiling it in a ramen bowl.
STEP 6/15
Put 2/3 of the prepared seafood mille-feuille on top of bok choy to one side, decorate the remaining space with shiitake mushrooms, oyster mushrooms, enoki mushrooms, and red pepper, pour 500ml of kelp stock, add 10ml of anchovy sauce, and 15ml of Cheongju.
STEP 7/15
Now connect the power and when it boils and cooks, dip it in soy sauce and enjoy it.
(You shouldn't put too much broth because it can overflow when it boils.)
STEP 8/15
It boiled deliciously, so the squid and moon meat of Seafood Mille-feuille nabe were cooked very well.
STEP 9/15
When the seafood mille-feuille nabe is completed, turn the heat down and eat it while boiling.
STEP 10/15
You can dip the finished seafood mille-feuille nabe in soy sauce mixed with raw wasabi in citron ponzu sauce.
It tastes very good because it is cleaner and cooler than mille-feuille nabe made with commonly eaten beef.
It's easy to prepare ingredients and cook, but it's a really good dish.
Mille-feuille nabe, which is eaten while boiling when the ingredients are prepared, is very easy to make with a simple recipe, but it is one of the most popular dishes as a housewarming or guest invitation because it not only makes the table look good but also tastes good.
STEP 11/15
After adding the leftover seafood mille-feuille nabe and eating it deliciously, pour the remaining broth to make 650ml, add ramen, and when the ramen is cooked hard, add shrimp, ramie clams, and octopus, and boil it once and for a while, it's really cool and delicious.
Seafood ramen, which looks good and tastes good, was as popular as Seafood Mille-feuille nabe.
STEP 12/15
The broth from the seafood mille-feuille nabe was added, so it tasted much better than the seafood ramen I usually cooked.
STEP 13/15
The soup is thick and cool, so it looks delicious, right?
STEP 14/15
When you cook seafood ramen, you have to taste the soup first and then add the soup.
STEP 15/15
If you add a handful of bean sprouts or add red pepper or Cheongyang red pepper, you can enjoy it cooler and spicier.
* You can easily make kelp broth if you prepare it before you go to bed and put it in the refrigerator. * Make a honeycomb-shaped cut on the outside and a long vertical cut on the inside of the intestines before cooking the squid so that it does not shrink when boiled. * Don't put too much broth because it can overflow when it boils. * When cooking seafood ramen, taste the soup first and then add the soup.
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