Mille-feuille Vegetable Wellington

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Chop the shiitake mushrooms, onion, and garlic, and blanch the napa cabbage, bean sprouts, and bok choy in boiling water. Peel the tomato, remove the blood from the beef with paper towels, and remove the moisture from the tofu.
2. Heat olive oil (20 g) in a pan, stir-fry the prepared shiitake mushrooms, onion (15 g), and garlic, then add soy sauce (15 g), perilla seed powder, and milk to make duxelles and let cool.
3. Stir-fry the onion (20 g), pour in water, add the kelp, king oyster mushrooms, white wood ear mushrooms, and tomato, and boil over medium-low heat for 15 minutes; blend and season with soy sauce (15 g) and salt (3 g) to make a brown sauce.
4. Spread mustard and duxelles on the beef, wrap it around the perilla leaves, tofu, bean sprouts, and bok choy, sprinkle with salt (5 g) and black pepper, then heat olive oil (20 g) in a pan, sear the beef, and add the rosemary.
5. Drizzle olive oil (20 g) on a sheet of parchment paper, lay the blanched napa cabbage on it, top with the grilled meat and duxelles (30 g), roll it up, and bake in an air fryer at 200 degrees for 10 minutes.
6. Put the Wellington on a plate and finish with the remaining duxelles and brown sauce.