Gujeol-pan (Platter of Nine Delicacies)

The term gujeol-pan originally referred to a serving plate separated into nine partitions. This dish evolved from milssam (beef and vegetables wrapped in wheat crepes). Place eight types of vegetables and meat in the outer cells of a nine-partition plate, and place wheat crepes in the center. Wrap vegetables and meat in a wheat crepe and dip it in mustard sauce. This dish is an ideal appetizer because of its colorful appearance and fresh taste.

Ingredients (Makes 4 servings)

4 oz (120g) beef (top round)
⅔ English cucumber (3½ oz, 100g)

Brine for cucumber
1 cup water
2 teaspoons salt
3½ oz (100g) mung bean sprouts
6 dried pyogo (shiitake)
mushrooms (1 oz, 30g after soaking 3 oz, 90g),
⅓ carrot (2 oz, 60g)
3½ oz (100g) small shrimps peeled and deveined
3 eggs
vegetable oil, sesame oil, salt, pine nuts as needed

Marinade for beef
2 tablespoons soy sauce,
½ tablespoon sugar,
1 teaspoon minced green onion,
½ teaspoon minced garlic, 2 teaspoons sesame oil,
2 teaspoons toasted sesame seeds, crushed,
pinch of ground black pepper

Flour crepes
1 cup all-purpose flour, ½ teaspoon salt,
1¼ cups water, 1 tablespoon vegetable oil

Mustard sauce
2 tablespoons prepared mustard paste,
1 tablespoon water,
1 tablespoon white vinegar,
½ teaspoon salt,
½ tablespoon sugar Cho-ganjang (Soy sauce with vinegar)
2 tablespoons soy sauce,
1 tablespoon white vinegar,
1 tablespoon water,
½ tablespoon sugar

Preparation
  1. Cut the beef into fine julienne strips along the grain. Combine the
    ingredients of the marinade in a small bowl and add the beef. Marinate
    the beef for 10 minutes.
  2. Cut the cucumber into 1½-inch (4-cm) long pieces. Peel the cucumber
    into a single, continuous paper-thin sheet while rotating the cucumber;
    stop cutting once seeds are reached. Cut the sheet into fine julienne. In
    a small bowl, make the brine and soak the cucumber for 10 minutes.
    Drain and squeeze out the excess moisture.
  3. Remove heads and tails of the mung bean sprouts.
  4. Cut the carrot into 1½-inch (4-cm) long pieces, and then cut into fine
    julienne.
  5. Remove the stems of pyogo mushrooms. Slice them thinly, and then cut
    into fine julienne.
  6. To make the batter of crepes, combine the flour and salt in a medium
    bowl then whisk water in gradually. Pass the batter through a fine sieve
    to remove lumps and set aside.
  7. To make the mustard sauce, mix the prepared mustard paste with
    the vinegar, salt and sugar. You could use commercial mustard paste
    instead of powder, and mixture of vinegar, sugar and water as well.
  8. In a small bowl, combine all the ingredients for cho-ganjang and mix
    well.
  9. Separate egg yolks and egg whites into two bowls and beat them well
    with a pinch of salt (How to make jidan garnishes).
  10. Finely chop the pine nuts.
Recipe
  1. Blanch the mung bean sprouts in boiling water for 1 minute and rinse
    in cold water directly. Squeeze out the excess water.
  2. Cook the shrimps in boiling water until they turn pink and are cooked
    thoroughly. Drain and set aside to cool. Cut the shrimps in half.
  3. Heat sesame oil in a pan. Quickly stir-fry the salted cucumbers.
  4. In another pan, heat sesame oil. Quickly stir-fry separately in order, the
    mung bean sprouts, pyogo mushroom, carrot with a pinch of salt.
  5. In another pan, heat the vegetable oil over high heat and stir-fry beef
    quickly.
  6. Pan-fry the yolks and whites separately on a lightly greased skillet over
    low heat to form very thin sheets. Cut them into 1½-inch (4-cm) long
    fine juliennes.
  7. Lightly coat a non-stick skillet with the vegetable oil. Drop the spoonful
    of batter onto the pan to make very thin crepes about a 3-inch (8-cm)
    diameter. Cook crepes until the edges are opaque. Turn them over and
    cook a little more. Let them cool on a tray.
  8. Layer the crepes in the center compartment of serving dish, sprinkling
    the powdered pine nut between the layers to prevent the crepes from
    sticking together. In each of the eight side compartments place each
    cooked vegetable separately, placing the same colors facing each other.
  9. Serve with a small bowl of mustard sauce or cho-ganjang on the side.
  10. To eat, put a little of every ingredients on a crepe with the mustard
    sauce or cho-ganjang, and then roll it up.