Gujeolpan

Gujeolpan

Other recipe of Gujeolpan

Gujeolpan is the name of a serving plate which is divided into nine sections. In Asia, the number is associated with abundance. Much like Sinseollo or Eobokjaengban, the name of the serving plate has come to represent the dish itself.

It is important to fill eight of the nine sections with various meats and vegetables according to color, and place thin grilled wraps made of flour in the middle so that the whole dish itself can resemble a flower. When served, people are free to make wraps to their own liking and dip it in soy sauce (often mixed with mustard).

Long enjoyed as a summer delicacy, it is believed that scholars enjoyed gujeolpan after an afternoon excursion. The beautiful color as well as fresh and light taste of the dish made it a perfect fit for picnics, liquor tables and large feasts.

In Korea, gujeolpan is a dish saved for grand occasions or to treat special guests. This probably owes, in part, to the time consuming nature of its preparation, resulting in a dish that is not only pleasing to the taste buds but is also aesthetically appealing.

While the taste of the dish is important, its nutritious nature is also noteworthy. Gujeolpan contains a well-balanced amount of five essential nutrients for your well-being. The delightful dish is not only fit for scholars and special guests but well suited to the taste buds of foreigners looking to whip up something special during the warm month of June.

When preparing gujeolpan, it is important to make the wraps round and thin. The eight additional ingredients also need to be cut in equal length and thickness of each other.

Souce: KTO website

Ingredients

- 100 g beef (100g)

- Beef and Pyogo Mushroom Sauce:

25.5 g soy sauce

13 g sugar

10 g green onions, chopped

5 g garlic, chopped

6g sesame oil

1 g ground pepper

- 200 g cucumber

- 100 g carrot

- 200 g shrimps

- 3.5 g salt

- 4 g sesame oil

- 25g Pyogo mushrooms

- 10 g Seogi mushrooms

- 4 Eggs (220 g)

- Grilled Flour Cake :

100 g flour

1 cup water (200 g)

2.5 g salt

- Mustard Sauce :

32.4 g fermented mustard

45 g vinegar

26 g sugar

10 g salt

Beef stock + 15 g water

45 g condensed milk

Cooking Instruction

1. First, slice beef into 0.2cm (width), 5-6cm (length) and 0.2cm (thick) pieces and marinate in the beef and mushroom sauce. Take the marinated beef and panfry in vegetable oil. Next, take the cucumber and carrots and slice into 5cm pieces and preserve in salt water for some time. Upon taking the sliced vegetables out, remember to squeeze out the excess water. Take the pieces and separately panfry in vegetable oil. As for the shrimps, sever the tail and head pieces and parboil in salt water. Take the parboiled shrimps and marinate in salt and sesame oil.

2. Pyogo mushrooms should be soaked in water and the stems removed. Then slice the mushrooms into thin slices and marinate in the prepared beef and mushroom sauce. Once that’s done, panfry using vegetable oil. As for the Seogi mushrooms, soak in warm water and then clean thoroughly. Then cut into thin slices and panfry in salt and sesame oil. Once that’s done, take the eggs beat them and fry into one large flat piece and then slice into the same length as the carrots.

3. In order to make the grilled flour cakes, mix flour in water and using a sifter, panfry in approximately 6cm (diameter) pieces using vegetable oil.

4. Once all the preparation has been completed, place the grilled flour cakes in the middle of the gujeolpan and place the rest of the ingredients in the alloted spaces around the dish. The placement of the ingredients is up to you but keep in mind the colors and think of some variations that might be pleasing to the eyes of the loved ones that the dish is being served to.