Gujeolpan is the name of nine sectioned platter in which eight different vegetables and meats are placed in each compartment and wheat flour pancakes in the center. Gujeolpan was originally the name of the platter but it later became the name of the food. Gujeolpan is a good dish for the travel or picnic because it can serve several foods at the same time.Ingredients & Quantity
50 g beef (top round), 10 g (2 sheets) brown oak mushrooms
Seasoning sauce : 9 g (½ tbsp) soy sauce, 2 g (½ tsp) sugar, 2.3 g (½ tsp) minced green onion, 1.4 g (¼ tsp) minced garlic, 1 g (½ tsp) sesame salt, 0.1 g ground black pepper, 2 g (½ tsp) sesame oil 10 g stone mushrooms
100 g (½ ea) cucumber, 0.5 g (⅛ tsp) salt
30 g (⅛ ea) carrot, 0.5 g (⅛ tsp) salt
100 g mung bean sprouts, 400 g (2 cups) water, 1 g (¼ tsp) salt
Mung bean sprouts seasoning : 1 g (¼ tsp) salt, 2 g (½ tsp) sesame oil
60 g (1 ea) egg, 0.5 g (⅛ tsp) salt
Wheat flour pancake : 56 g (8 tbsp) wheat flour, 135 g (9 tbsp) water, 1 g (¼ tsp) salt
39 g (3 tbsp) edible oil
Mustard juice : 6 g (½ tbsp) fermented mustard, 15 g (1 tbsp) vinegar, 4 g (1 tsp) sugar, 2 g (½ tsp) salt 9.5 g (½ tbsp) honey, 15 g broth (or 1 tbsp water)
Preparation
1. Clean blood of the beef with cotton cloths (45 g). Shred it into 5~6 cm-long, 0.2 cm-wide and thick. Season it with half of the seasoning sauce 1.
2. Soak the mushrooms in water for about 1 hour, remove stems of brown oak mushrooms, wipe water, shred it at intervals of 0.1 cm-wide/thick and season it with the remained seasoning sauce 1 (30 g). Wash the stone mushrooms by rubbing, remove belly buttons, roll it up and shred it at intervals of 0.1 cm-wide (7 g).
3. Wash the cucumber by rubbing, cut into 5 cm-long and 0.1 cm-thick roundly, and shred them into 0.1 cm-wide (25 g). Wash the carrot, skin, cut into 5 cm-long and shred into 0.1 cm-wide/thick (25 g), marinate them with salt for 5 min. respectively, wipe water with cotton cloths. Remove the heads and tails of mung bean sprouts (76 g).
4. Panfry the egg for yellow/white garnish and cut it into same size of the cucumber.
5. Mix wheat flour, salt and water evenly, sieve and knead it to make pancake dough.
6. Prepare mustard juice.
Recipe
1. Preheat the frying pan and oil. Stir-fry the beef and brown oak mushrooms for 2 min. respectively on medium heat.
2. Preheat the frying pan and oil. Stir-fry the stone mushrooms for 10 sec. on low heat. Preheat the frying pan and oil. Stir-fry the cucumber and carrot for 30 sec. respectively on high heat, spread them out and cool down.
3. Pour water in the pot and heat it up for 2 min. on high heat. When it boils, scald mung bean sprouts with salt for 2 min. (68 g) and mix it with seasonings together.
4. Preheat the frying pan and oil. Panfry wheat flour pancakes with 6 g of the dough into 0.2 cm-thick, 6 cm- diameter (20 sheets).
5. Place the pancake in the middle of the platter and decorate with prepared stuffs around the platter, matching colors. Serve with mustard juice.
Seasoning sauce : 9 g (½ tbsp) soy sauce, 2 g (½ tsp) sugar, 2.3 g (½ tsp) minced green onion, 1.4 g (¼ tsp) minced garlic, 1 g (½ tsp) sesame salt, 0.1 g ground black pepper, 2 g (½ tsp) sesame oil 10 g stone mushrooms
100 g (½ ea) cucumber, 0.5 g (⅛ tsp) salt
30 g (⅛ ea) carrot, 0.5 g (⅛ tsp) salt
100 g mung bean sprouts, 400 g (2 cups) water, 1 g (¼ tsp) salt
Mung bean sprouts seasoning : 1 g (¼ tsp) salt, 2 g (½ tsp) sesame oil
60 g (1 ea) egg, 0.5 g (⅛ tsp) salt
Wheat flour pancake : 56 g (8 tbsp) wheat flour, 135 g (9 tbsp) water, 1 g (¼ tsp) salt
39 g (3 tbsp) edible oil
Mustard juice : 6 g (½ tbsp) fermented mustard, 15 g (1 tbsp) vinegar, 4 g (1 tsp) sugar, 2 g (½ tsp) salt 9.5 g (½ tbsp) honey, 15 g broth (or 1 tbsp water)
Preparation
1. Clean blood of the beef with cotton cloths (45 g). Shred it into 5~6 cm-long, 0.2 cm-wide and thick. Season it with half of the seasoning sauce 1.
2. Soak the mushrooms in water for about 1 hour, remove stems of brown oak mushrooms, wipe water, shred it at intervals of 0.1 cm-wide/thick and season it with the remained seasoning sauce 1 (30 g). Wash the stone mushrooms by rubbing, remove belly buttons, roll it up and shred it at intervals of 0.1 cm-wide (7 g).
3. Wash the cucumber by rubbing, cut into 5 cm-long and 0.1 cm-thick roundly, and shred them into 0.1 cm-wide (25 g). Wash the carrot, skin, cut into 5 cm-long and shred into 0.1 cm-wide/thick (25 g), marinate them with salt for 5 min. respectively, wipe water with cotton cloths. Remove the heads and tails of mung bean sprouts (76 g).
4. Panfry the egg for yellow/white garnish and cut it into same size of the cucumber.
5. Mix wheat flour, salt and water evenly, sieve and knead it to make pancake dough.
6. Prepare mustard juice.
Recipe1. Preheat the frying pan and oil. Stir-fry the beef and brown oak mushrooms for 2 min. respectively on medium heat.
2. Preheat the frying pan and oil. Stir-fry the stone mushrooms for 10 sec. on low heat. Preheat the frying pan and oil. Stir-fry the cucumber and carrot for 30 sec. respectively on high heat, spread them out and cool down.
3. Pour water in the pot and heat it up for 2 min. on high heat. When it boils, scald mung bean sprouts with salt for 2 min. (68 g) and mix it with seasonings together.
4. Preheat the frying pan and oil. Panfry wheat flour pancakes with 6 g of the dough into 0.2 cm-thick, 6 cm- diameter (20 sheets).
5. Place the pancake in the middle of the platter and decorate with prepared stuffs around the platter, matching colors. Serve with mustard juice.
Tips
* 6~8 g may be proper for the weight of one sheet of wheat flour pancake.
* Bamboo shoots, shrimps, sea slugs and abalones may be used for this dish.
* 6~8 g may be proper for the weight of one sheet of wheat flour pancake.
* Bamboo shoots, shrimps, sea slugs and abalones may be used for this dish.
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