AppetizerSide Dish

Gujeolpan (Nine-Sectioned Platter)

Name: Gujeolpan (Nine-Sectioned Platter)
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: korean
Ingredients: 0.5 cup all-purpose flour; 0.5 cup water; 0.25 tsp salt; 1 tsp sesame oil; 150 g beef sirloin julienned; 1 tbsp soy sauce; 1 clove garlic minced; 0.5 tsp sugar; 0.5 tsp sesame oil; 0.25 tsp black pepper; 1 pcs carrot julienned; 0.5 pcs zucchini julienned; 6 pcs shiitake mushroom julienned; 2 pcs egg separated; 0.25 pcs yellow onion julienned; 0.5 pcs red bell pepper julienned; 2 tbsp cooking oil; 1 tbsp pine nut toasted (optional)

Gujeolpan is an elegant Korean appetizer featuring an assortment of colorful, individually prepared ingredients arranged beautifully around thin wheat crepes. Each guest assembles their own bite by wrapping a variety of fillings in a crepe. It's a dish that delights both the eyes and the palate.

An original recipe by Forkin

Total time: 2 hr 30 min
Serves: 4
Difficulty: Hard
Per serving: 327 kcal

Allergen information: may contain eggs, gluten, nuts, sesame, soy, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

crepes

0.5 cupall-purpose flour
0.5 cupwater
0.25 tspsalt
1 tspsesame oil

beef marinade

150 gbeef sirloin, julienned
1 tbspsoy sauce
1 clovegarlic, minced
0.5 tspsugar
0.5 tspsesame oil
0.25 tspblack pepper

Ingredients

1 pcscarrot, julienned
0.5 pcszucchini, julienned
6 pcsshiitake mushroom, julienned
2 pcsegg, separated
0.25 pcsyellow onion, julienned
0.5 pcsred bell pepper, julienned
2 tbspcooking oil

garnish

1 tbsppine nut, toasted(optional)

Equipment

small bowls · spatula · cutting board · knife · large mixing bowl · serving platter · non-stick pan

The method

Step by step

1
Begin by preparing the beef. Place the julienned beef sirloin in a bowl.
2
Add the soy sauce, minced garlic, sugar, sesame oil, and black pepper to the beef.
3
Mix thoroughly and let the beef marinate for at least 30 minutes.
About 30 min
Cook’s note: Marinating longer will enhance the flavor.
4
Prepare the crepe batter by whisking together the all-purpose flour, water, salt, and sesame oil in a medium bowl until smooth.
About 5 min
Cook’s note: The batter should be thin, like a crepe batter, not pancake batter.
5
Heat a non-stick pan over medium-low heat and lightly grease it with cooking oil.
About 1 min
6
Pour a small amount of batter into the pan, swirling to create very thin, small crepes (about 3-4 inches in diameter).
About 15 min
Cook’s note: Aim for about 15-20 crepes. They should be delicate and flexible.
7
Cook for about 30 seconds per side until lightly golden, then transfer to a plate and cover to keep warm and pliable.
8
Separate the egg yolks and whites into two small bowls.
About 2 min
9
Whisk each separately with a pinch of salt.
10
Heat a clean, lightly oiled pan over low heat.
About 1 min
11
Cook thin omelets from the egg yolk and egg white mixtures separately.
About 6 min
Cook’s note: Ensure they are cooked slowly over low heat to prevent browning.
12
Once cooled, julienne the egg yolk and egg white omelets into thin strips.
About 5 min
13
Heat cooking oil in a pan over medium-high heat.
About 1 min
14
Stir-fry the marinated beef until fully cooked and browned.
About 5 min
15
Remove the beef from the pan and set aside.
16
In the same pan, add a little more cooking oil if needed and stir-fry the julienned carrots until slightly tender-crisp.
About 3 min
17
Remove the carrots and repeat the process for the zucchini, yellow onion, red bell pepper, and shiitake mushrooms, cooking each vegetable separately until tender-crisp.
About 15 min
Cook’s note: Cooking each vegetable separately ensures even cooking and maintains their distinct colors.
18
Arrange all the prepared ingredients – beef, egg yolk strips, egg white strips, carrots, zucchini, shiitake mushrooms, yellow onion, and red bell pepper – in separate sections of a gujeolpan platter or a large round serving dish.
About 10 min
Cook’s note: Focus on contrasting colors for a visually appealing presentation.
19
Place the stack of wheat crepes in the center of the platter.
20
Garnish with toasted pine nuts, if desired.

Per serving

Nutrition

53%Score

Calories: 326.5kcal
Protein: 16.3g
Carbs: 18.8g
Fat: 21.4g
Fibre: 2.2g
Sugar: 4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover ingredients separately in airtight containers in the refrigerator.

Reheating

Crepes can be gently reheated in a microwave or steamed. Other ingredients can be briefly reheated in a pan.