Gujeolpan (Platter of 9 Delicacies: 구절판) Full Recipe With Video
Gujeolpan (Platter of 9 Delicacies: 구절판) Full Recipe With Video
Ingredients
Serves 4
For mustard garlic sauce:
1 tablespoon Korean mustard powder (gyeoja-garu)
1 tablespoon warm water
1 tablespoon minced garlic
1 tablespoon salt
3 tablespoons white vinegar
2 tablespoons honey
½ teaspoon soy sauce
1 teaspoon sesame oil
For gujeolpan ingredients:
4 ounces rock ear mushrooms (or dried shiitake mushrooms), soaked in warm water until softened
4 ounces beef brisket, cut into 2½ inch long matchsticks
3 eggs
1 garlic clove, minced
1 medium carrot, peeled and cut into 2½ inch long matchsticks
1 large English cucumber, cut into 2½ inch long matchsticks
4 to 8 ounces headless large shrimp, shelled, cut in half along the back, washed
½ cup all purpose flour
¾ cup water
1 tablespoon chopped pine nuts, plus 5 whole nuts
soy sauce
honey
sesame oil
salt
ground black pepper
vegetable oil
Directions
Make mustard garlic sauce:
Combine Korean mustard powder and 1 tablespoon warm water in a small bowl. Set aside to ferment for 5 to 10 minutes.
Add garlic, salt, vinegar, honey, soy sauce, and sesame oil to the mustard mixture and stir well. Cover and refrigerate until ready to use.
Prepare the mushrooms & beef (black)
Drain the mushrooms and massage both sides with salt to remove any sand or dirt. Rinse in cold water until very clean. Stack up a few mushrooms, roll them up and then cut crosswise thinly. Put them into a bowl. If you use shiitake mushrooms, drain and remove the stems, then slice thinly.
Mix the mushroom with 1 teaspoon soy sauce, 1 teaspoon sugar, ½ teaspoon sesame oil, and a pinch of ground black pepper with a spoon. Cover and set aside.
Put the beef in a bowl and mix with 1 clove of minced garlic, 2 teaspoons soy sauce, 2 teaspoons honey (or sugar), 1 teaspoon sesame oil, and a pinch of ground black pepper. Cover and set aside.
Make yellow and white egg paper (gyeran-jidan):
Separate the eggs, putting the yolks in one bowl and the whites in another one.
Add a pinch of salt to the white yolks and beat with a fork. Strain the mixture of the egg whites over a bowl to get even consistency.
Heat up a non-stick skillet. Add a few drops of vegetable oil and swirl to coat the bottom of the skillet. Turn off the heat and wipe off the excess oil with a paper towel.
Pour the whites into the skillet and tilt the skillet so the whites coat the bottom of the skillet in a thin, even layer. Let sit just until the whites are set, a few minutes.
Lift the edge of the whites with a spatula and flip over. Let sit until just set. If it’s still uncooked, turn on the heat to very low and cook.
Slide onto a cutting board. Let cool and slice into 2½ inch long matchsticks.
Transfer to the platter.
Make yellow egg matchsticks with the egg yolks using the same method as the egg whites. Transfer to the platter.
Cook the mushrooms & beef
Heat a skillet and add 1 teaspoon vegetable oil and the marinated mushrooms. Stir-fry for a few minutes until tender. Transfer to the platter.
Heat up the skillet and add the marinated beef and cook, stirring, until most of the moisture has evaporated and the beef is cooked, 3 to 4 minutes. Transfer to the platter.
Prepare the cucumber and carrot (green and red) and shrimp
Mix the cucumber with ¼ teaspoon salt and let stand for 5 minutes, then squeeze gently to remove excess water.
Mix the carrot with a pinch of salt and let stand for 5 minutes, then pat dry with a paper towel.
Put the shrimp in a bowl and mix with 1 teaspoon sesame oil and a pinch of ground black pepper. Thread each piece of shrimp onto a wooden skewer to prevent it from curling as it’s cooked.
Heat the skillet and add ½ teaspoon vegetable oil and the cucumber. Stir-fry for 30 seconds. Divide it into 2 portions and transfer to the 2 sections of the platter.
Heat the skillet and add ½ teaspoon vegetable oil and the carrot, and stir-fry for 1 minute. Transfer to the platter.
Wash the skillet and heat it again to medium high heat. Add 2 teaspoons vegetable oil and swirl to coat the bottom of the skillet. Add the shrimp skewers to the skillet and cook until the undersides of the shrimp turn pink, about 1 minute. Turn and cook for another minute. Turn the heat down to low and cook until the shrimp are cooked through but not browned, another minute or so. Transfer to the platter.
Cover the platter to prevent the ingredients from drying out.
Make crepes (miljeonbyeong):
Combine ½ cup flour, ¼ teaspoon salt, ¾ cup water in a bowl and stir well. Strain the batter into another bowl, pressing down on any lumps with the back of a spoon. Stir again.
Heat a large non-stick skillet over medium high heat. Add a few drips of vegetable oil and swirl to coat the skillet. Turn the heat down to low. Wipe off the excess oil with a paper towel.
Add about 1 tablespoon of the batter to the skillet and spread it with the back of the spoon into a circle about 2½ inches in diameter. Repeat to fill the skillet, without overcrowding. Let the crepes cook until they are slightly translucent and the edges are a little dry, 1 to 2 minutes. Turn and cook for another minute. Transfer the cooked crepes to a large plate or a cutting board.
Repeat with the remaining batter. You will have about 30 crepes.
Stack the crepes in the center section of a gujeolpan. As you stack, sprinkle a few chopped pine nuts between each layer so the crepes won’t stick to each other. Put a drop of honey on the center of the top crepe and lay out the 5 whole pine nuts into the shape of a flower.
Serve
To eat, each guest should place a crepe on an individual plate, add a few of the fillings as they like, drizzle with the sauce, wrap up the crepe, and eat.
Ingredients
Serves 4
For mustard garlic sauce:
1 tablespoon Korean mustard powder (gyeoja-garu)
1 tablespoon warm water
1 tablespoon minced garlic
1 tablespoon salt
3 tablespoons white vinegar
2 tablespoons honey
½ teaspoon soy sauce
1 teaspoon sesame oil
For gujeolpan ingredients:
4 ounces rock ear mushrooms (or dried shiitake mushrooms), soaked in warm water until softened
4 ounces beef brisket, cut into 2½ inch long matchsticks
3 eggs
1 garlic clove, minced
1 medium carrot, peeled and cut into 2½ inch long matchsticks
1 large English cucumber, cut into 2½ inch long matchsticks
4 to 8 ounces headless large shrimp, shelled, cut in half along the back, washed
½ cup all purpose flour
¾ cup water
1 tablespoon chopped pine nuts, plus 5 whole nuts
soy sauce
honey
sesame oil
salt
ground black pepper
vegetable oil
Directions
Make mustard garlic sauce:
Combine Korean mustard powder and 1 tablespoon warm water in a small bowl. Set aside to ferment for 5 to 10 minutes.
Add garlic, salt, vinegar, honey, soy sauce, and sesame oil to the mustard mixture and stir well. Cover and refrigerate until ready to use.
Prepare the mushrooms & beef (black)
Drain the mushrooms and massage both sides with salt to remove any sand or dirt. Rinse in cold water until very clean. Stack up a few mushrooms, roll them up and then cut crosswise thinly. Put them into a bowl. If you use shiitake mushrooms, drain and remove the stems, then slice thinly.
Mix the mushroom with 1 teaspoon soy sauce, 1 teaspoon sugar, ½ teaspoon sesame oil, and a pinch of ground black pepper with a spoon. Cover and set aside.
Put the beef in a bowl and mix with 1 clove of minced garlic, 2 teaspoons soy sauce, 2 teaspoons honey (or sugar), 1 teaspoon sesame oil, and a pinch of ground black pepper. Cover and set aside.
Make yellow and white egg paper (gyeran-jidan):
Separate the eggs, putting the yolks in one bowl and the whites in another one.
Add a pinch of salt to the white yolks and beat with a fork. Strain the mixture of the egg whites over a bowl to get even consistency.
Heat up a non-stick skillet. Add a few drops of vegetable oil and swirl to coat the bottom of the skillet. Turn off the heat and wipe off the excess oil with a paper towel.
Pour the whites into the skillet and tilt the skillet so the whites coat the bottom of the skillet in a thin, even layer. Let sit just until the whites are set, a few minutes.
Lift the edge of the whites with a spatula and flip over. Let sit until just set. If it’s still uncooked, turn on the heat to very low and cook.
Slide onto a cutting board. Let cool and slice into 2½ inch long matchsticks.
Transfer to the platter.
Make yellow egg matchsticks with the egg yolks using the same method as the egg whites. Transfer to the platter.
Cook the mushrooms & beef
Heat a skillet and add 1 teaspoon vegetable oil and the marinated mushrooms. Stir-fry for a few minutes until tender. Transfer to the platter.
Heat up the skillet and add the marinated beef and cook, stirring, until most of the moisture has evaporated and the beef is cooked, 3 to 4 minutes. Transfer to the platter.
Prepare the cucumber and carrot (green and red) and shrimp
Mix the cucumber with ¼ teaspoon salt and let stand for 5 minutes, then squeeze gently to remove excess water.
Mix the carrot with a pinch of salt and let stand for 5 minutes, then pat dry with a paper towel.
Put the shrimp in a bowl and mix with 1 teaspoon sesame oil and a pinch of ground black pepper. Thread each piece of shrimp onto a wooden skewer to prevent it from curling as it’s cooked.
Heat the skillet and add ½ teaspoon vegetable oil and the cucumber. Stir-fry for 30 seconds. Divide it into 2 portions and transfer to the 2 sections of the platter.
Heat the skillet and add ½ teaspoon vegetable oil and the carrot, and stir-fry for 1 minute. Transfer to the platter.
Wash the skillet and heat it again to medium high heat. Add 2 teaspoons vegetable oil and swirl to coat the bottom of the skillet. Add the shrimp skewers to the skillet and cook until the undersides of the shrimp turn pink, about 1 minute. Turn and cook for another minute. Turn the heat down to low and cook until the shrimp are cooked through but not browned, another minute or so. Transfer to the platter.
Cover the platter to prevent the ingredients from drying out.
Make crepes (miljeonbyeong):
Combine ½ cup flour, ¼ teaspoon salt, ¾ cup water in a bowl and stir well. Strain the batter into another bowl, pressing down on any lumps with the back of a spoon. Stir again.
Heat a large non-stick skillet over medium high heat. Add a few drips of vegetable oil and swirl to coat the skillet. Turn the heat down to low. Wipe off the excess oil with a paper towel.
Add about 1 tablespoon of the batter to the skillet and spread it with the back of the spoon into a circle about 2½ inches in diameter. Repeat to fill the skillet, without overcrowding. Let the crepes cook until they are slightly translucent and the edges are a little dry, 1 to 2 minutes. Turn and cook for another minute. Transfer the cooked crepes to a large plate or a cutting board.
Repeat with the remaining batter. You will have about 30 crepes.
Stack the crepes in the center section of a gujeolpan. As you stack, sprinkle a few chopped pine nuts between each layer so the crepes won’t stick to each other. Put a drop of honey on the center of the top crepe and lay out the 5 whole pine nuts into the shape of a flower.
Serve
To eat, each guest should place a crepe on an individual plate, add a few of the fillings as they like, drizzle with the sauce, wrap up the crepe, and eat.
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