Easy and Pretty Mille-Feuille Nabe (Shabu Shabu)

• 1 lb very thinly sliced beef - prime rib eye for shabu shabu
• 1 Napa cabbage
• 1 - 2 package perilla leaves (25 - 30 leaves)
• 3 dried shitake mushrooms
• 3.5 oz Brown Beech Mushrooms (Buna Shimeji) (1 pack)
• 3 oz enoki mushrooms (1 pack)
• 6 oz bean sprouts (1/2 pack)
• 2 green onion
• 1 pack of Konnyaku or Miracle Noodles
• 1 lemon (for sauce)

For Stock

• 10 Cups water
• 1 piece dried kelp (다시마 dashima, about 4 x 3 in / 10 x 7 cm)
• 15 pieces dried anchovies
• 1 piece radish (palm-sized piece, 1 in / 2.5 cm thick)
• 1/2 onion
• 2 dried shitake mushrooms
• 1 Tbsp dark soy sauce (season to taste at the end)
• 1-2 tsp sea salt (season to taste at the end)

For Sauce

• 1 Tbsp regular dark soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp lemon juice
• 1 Tbsp chopped lemon peel
• 1 Tbsp chopped fresh garlic (optional)
• 2 Tbsp anchovy stock (from above)
• 1 Tbsp maesil syrup (plum extract syrup, or 2 tsp sugar)
• 1 Tbsp chopped Korean green chili pepper or any other green chili