Gujeolpan is the name of a 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 travel or a picnic because it can serve several foods at the same time.
Gujeolpan (Institute of Traditional Korean Food)
● 50 g beef (top round), 10 g (2 sheets) brown oak mushrooms
● seasoning sauce : 1/2 tbsp soy sauce, 1/2 tsp sugar, 1/2 tsp minced green onion, 1/4 tsp minced garlic, 1/2 tsp sesame salt, 0.1 g ground black pepper, 1/2 tsp. sesame oil
● 10 g stone mushrooms
● 1/2 cucumber, 1/8 tsp salt
● 1/8 carrot, 1/8 tsp salt
● 100 g mung bean sprouts, 2 cups water, 1/4 tsp salt
● mung bean sprouts seasoning : 1/4 tsp salt, 1/2 tsp sesame oil
● 1 egg, 1/8 tsp salt
● wheat flour pancake : 8 tbsp wheat flour, 9 tbsp water, 1/4 tsp salt
● 3 tbsp edible oil
● mustard juice : 1/2 tbsp fermented mustard, 1 tbsp vinegar, 1 tsp sugar, 1/2 tsp salt 1/2 tbsp honey, 15 g broth or 1 tbsp water
1) Clean blood off the beef with a cotton cloth. Shred it into 5~6 cm-long, 0.2 cm-wide pieces. Season it with half of the seasoning sauce.
2) Soak the mushrooms in water for about 1 hour, remove stems of brown oak mushrooms, wipe water, shred at intervals of 0.1 cm-wide/thick and season with the remaining seasoning sauce. Rub the stone mushrooms clean, remove stems and roll up and shred until 1 mm-thin.
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. Wash the carrot, skin, cut into 5 cm-long and shred into 0.1 cm-wide/thick, marinate them with salt for 5 min. respectively, wipe water with cotton cloths. Remove the heads and tails of mung bean sprouts.
4) Panfry the egg for yellow/white garnish and cut it into same size as cucumber.
5) Mix wheat flour, salt and water evenly, sieve and knead it to make pancake dough.
6) Prepare mustard juice.
7) Preheat the frying pan and oil. Stir-fry the beef and brown oak mushrooms for 2 min. respectively on medium heat.
8) 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. each on high heat, spread them out and cool down.
9) 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. and mix together with seasonings.
10) 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).
11) Place the pancake in the middle of the platter and decorate with prepared ingredients around the platter, matching colors. Serve with mustard juice.
(Adapted from The Taste of Korea)
