Gujeolpan (Platter of Nine Delicacies)

Method12 steps · about 1 hr 30 min

1. 1

   Step 1: If using dried shiitake, soak them in water until softened and drain; otherwise use the 3 oz fresh shiitake alternative. Cut the beef into thin strips about 3 inches long. Remove mushroom stems; carefully slice thick caps horizontally if needed, then cut into thin strips.

   Uses 4 ounces lean beef · 3 dried shiitake mushrooms, soaked, or 3 oz fresh shiitake · 3 oz fresh shiitake, only instead of dried mushrooms · Water, as needed to soak dried shiitake

2. 2

   Step 2: Keep the two seasonings separate. Mix the beef with its 2 tsp soy sauce, 1 tsp sugar, 1/2 tsp minced garlic, 1 tsp sesame oil and pinch of pepper. Mix the prepared mushrooms with their 1/2 tsp soy sauce, 1/4 tsp garlic, 1/4 tsp sugar, 1 tsp sesame oil and pinch each of salt (1 pinch) and pepper.

   Uses Sliced beef · Prepared sliced shiitake · 2 teaspoons soy sauce · 1 teaspoon sugar · 1/2 teaspoon minced garlic · 1 teaspoon sesame oil · 1 pinch black pepper for beef · 1/2 teaspoon soy sauce

3. 3

   Step 3: Cut the cucumbers (2) crosswise into 2-½ inch long sections. Cut each one into thin sheets discarding the seedy part, and then cut into matchsticks.

   Uses 2 kirby cucumbers (or 1 long variety cucumber)

4. 4

   Step 4: Cut the zucchini (1 medium) crosswise into 2-½ inch long sections. Cut each one into thin sheets, discarding the soft, seedy part, and then cut into matchsticks.

   Uses 1 medium zucchini

5. 5

   Step 5: Cut the carrot (1 medium) into matchsticks.

   Uses 1 medium carrot

6. 6

   Step 6: Bring a small pot of water to a boil. To keep the deveined shrimp (5 large) straight, insert a toothpick through the leg side of each. Boil for about 1 minute, continuing until opaque and cooked through. Drain and cool in cold water, then drain again. Remove every toothpick before slicing the shrimp into thin strips.

   Cook shrimp until opaque and cooked through · 1 minUses 5 large shrimp (de-veined) · Water, as needed to boil shrimp · Cold water, as needed to cool cooked shrimp

7. 7

   Step 7: Whisk the 1 cup flour and 1/2 tsp pancake-batter salt with 1 1/3 cups cold water until smooth and thin.

   Uses 1 cup flour · 1/2 teaspoon salt · 1 1/3 cups cold water for pancake batter

8. 8

   Step 8: Separate the 3 eggs. Gently stir the whites and yolks separately until smooth. Lightly oil a nonstick skillet over medium-low heat. Cook the whites and yolks separately in thin layers, briefly on each side until set, without browning. Cool, cut into sheets 2 1/2 inches wide, then slice into thin strips.

   Uses 3 large eggs · Cooking oil, as needed to lightly oil the egg pan

9. 9

   Step 9: Heat the pan over medium-high heat with 1/2 tbsp cooking oil. Cook the prepared fillings separately in this order: cucumber, zucchini, carrot, seasoned mushrooms, then seasoned beef. Add only as much extra cooking oil as needed and a pinch of salt to each to taste; keep each filling separate on a large plate. Cook the vegetables briefly to retain their texture and cook the beef through.

   Uses Cucumber matchsticks · Zucchini matchsticks · Carrot matchsticks · Seasoned mushrooms · Seasoned beef · 1/2 tbsp cooking oil to start stir-frying the fillings · Additional cooking oil, only as needed while cooking fillings separately · Salt, a pinch as needed for each separately cooked filling

10. 10

    Step 10: Heat a lightly oiled non-stick pan over medium low heat. Add one tablespoon of the pancake mixture into the pan, and spread it evenly into a thin round shape (about 3 inch round) with a back of the spoon. Cook until the edges start to lift up slightly, about 30 seconds, and flip over for another 30 seconds. Transfer to a large plate. Repeat until all the mixture is used.

    Cook each side of each thin pancake · 1 minUses Thin pancake batter · Cooking oil, as needed to lightly oil the pancake pan

11. 11

    Step 11: Arrange the filling ingredients, placing the same/similar color foods on opposite sides. Stack the pancakes up and place in the center section of the platter.

    Uses Separately cooked cucumber zucchini carrot mushrooms and beef · Cooked shrimp strips · Cooked egg white and yolk strips · Cooked thin pancakes

12. 12

    Step 12: For the dipping sauce, stir the prepared hot mustard (1 tablespoon) with its 1 tsp sugar until dissolved. Mix in 1 tbsp vinegar, 1 tsp soy sauce and either 1 tbsp sauce water or 1 tbsp maesilcheong. Serve with the assembled platter; wrap the fillings in the thin pancakes to eat.

    Uses 1 tablespoon prepared hot mustard · 1 teaspoon sugar · 1 tablespoon vinegar · 1 teaspoon soy sauce · 1 tablespoon water (or maesilcheong, Korean plum extract) · 1 tbsp maesilcheong, only instead of dipping-sauce water · Assembled nine-delicacy platter