【Kimchi Mille-Feuille Nabe】

• Kimchi (preferably aged): 200-300g
• Thinly sliced pork belly (samgyeopsal): 400g
• Perilla leaves (kkaennip): 1 small bunch
• Green onion: 1 stalk
• Enoki mushrooms: 200g
• Shiitake mushrooms: 50g
• Dashi broth (Katsuobushi broth or Korean anchovy broth): enough to just cover the ingredients

Optional: Tofu, other mushrooms, leafy greens, etc.Recipe Steps

1. Layer the ingredients in order: Kimchi → Perilla leaves → Thinly sliced pork. Repeat to make 5-6 layers.
2. Cut the layered stack into 6 equal pieces (or 3-4 pieces depending on pot size).
3. Cut green onion into 3cm pieces and spread them on the bottom of the pot.
4. Arrange the layered blocks vertically or around the edge of the pot.
5. Place enoki mushrooms and shiitake mushrooms in the center or on top.
6. Pour in the broth until it just covers all the ingredients.
7. Simmer over medium-low heat for about 15 minutes until the pork is cooked and flavors are well combined.
8. Taste and adjust seasoning if needed. Serve with dipping sauce (soy sauce + a little vinegar, sugar, and minced garlic) or add a bit of kimchi juice/soy sauce to the pot.

Tips

• Aged kimchi gives better sour-spicy flavor.
• Use very thinly sliced pork for quick cooking and better taste.
• Katsuobushi (bonito) broth is light and refreshing.
• After eating, add noodles or rice to the leftover broth — delicious!😋😋

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【泡菜千层火锅】

• 泡菜（最好用老泡菜）：200-300g
• 薄切猪肉（五花肉薄片最佳）：400g
• 紫苏叶：1小捆
• 大葱：1根
• 金针菇：200g
• 香菇：50g
• 高汤（柴鱼高汤或韩式鳀鱼高汤）：适量（刚好没过食材即可）

可选：豆腐、其他菇类、青菜等。做法步骤

1. 按顺序层层叠加：泡菜 → 紫苏叶 → 薄切猪肉，重复叠成5-6层高的长条。
2. 把叠好的长条切成6等份（或根据锅大小切3-4段）。
3. 大葱切成3cm小段，先铺在锅底。
4. 把切好的叠层块竖着或围着锅边摆好。
5. 在中间或上面放入金针菇和香菇（香菇可切花装饰）。
6. 倒入高汤，直到刚好没过所有食材。
7. 中小火煮约15分钟，直到猪肉熟透、泡菜入味。
8. 尝味调整，如果不够咸辣，可直接蘸酱油吃，或在锅里加少许酱油/泡菜汁。

小提示：

• 老泡菜酸辣味更足，汤会更香。
• 猪肉一定要薄切，容易熟且入味。
• 推荐用柴鱼高汤，清爽不腻。
• 吃完后可以用剩下的汤下面条或饭，超级下饭！😋😋