1. Braised tofu
It might be different from my kid, so I'll write down the recipe Tofu is tofu for frying. Grease with olive oil, sprinkle with a little salt, and fry to yellow. 1T of soy sauce, 1T of plum juice, and 50mL of water were added and boiled. I was the only one who ate well.

2. Mille-feuille nabe
But the broth will taste deeper than plain water. Boil dried kelp, dried shrimp, green onions, dried pollack, and katsuobushi with everything you can put in.

Add 1T of soy sauce and 0.5T of ground garlic and boil it, remove the foam, strain it through a sieve, and use only the soup.

I used half-geun with beef. Rinse it in water once to remove the blood and remove the water with a kitchen towel.

Spread one cabbage, top with meat, and spread two perilla leaves. And if the cabbage is big, cut it into 5 pieces, and if it is big, cut it into 4 pieces.

I even used the inside of the cabbage, but the height didn't fit. I'll stack them up like this.

Surrounded closely in all directions, the center was filled with plenty of cabbages. You can put the top up. The shiitake is placed on top, and I used Eunha High School mushrooms, and if the mushrooms are slightly frozen, the wateriness decreases, making it easier to cut.

It's good for a guest's dish, Mille-feuille nabe, which means a thousand leaves, and you may feel burdened with broth, but in fact, you can boil the broth with ingredients you have at home without any burden. It'll be delicious if you just boil it with soy sauce. Instead, you can put in enough cabbage, and already, cabbage and beef have mushrooms in it, so the soup is delicious even if you put it roughly.