Platter of Nine Delicacies, Gujeolpan

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healthy

nut free

prep time:

60 min

inactive time:

0 min

cooking time:

60 min

total time:

120 min

Here is a dish to impress your guests. An array of beautiful colours and wonderful flavours will definitely wow everyone. It does take some time and effort but it’s a great dish to show your care and love for someone.

Gujeolpan was one of the ancient Korean royal dishes, served to the king. The name, gujeolpan, originated from a wooden tray with 9 compartments. This tray was used to serve a dish with 8 different fillings and small thin wraps. Number 9 has a meaning of “all” and was believed to bring good luck. Today the word gujeolpan is used to refer to the the food rather than the tray.

You can make a few different variations using your favorite seafood and vegetables.

Buy Korean ingredients online here.

You can make a few different variations using your favorite seafood and vegetables.

Buy Korean ingredients online here.

INGREDIENTS

shop these ingredients online »

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Change to: Metric US

main ingredients
13 oz	Sliced Beef Sirloin 불고기용 등심 (can use other beef cuts or there meat)
11 oz	Crab Meat (Imitation) 맛살
2 oz	Shiitake mushroom (dried) 표고버섯
11 oz	Shrimp 새우
3	Cucumber 오이
1 lb	Carrot (large Korean carrot) 당근 (1 large Korean carrot is about 11oz / 300g)
9	Egg 계란
3 tbs	Salt 소금
3 tbs	Black Pepper 후추
for flour wrap
3 cups	Flour 밀가루
3¾ cups	Water 물
⅔ tsp	Salt 소금
for sauce
6 tbs	Korean mustard paste, Geoja 겨자
¾ cup	Water 물
2 tbs	Sugar 설탕
¼ tsp	Salt 소금
1 tbs	Milk 우유 (optional)

tips:

Optional Ingredients and Substitutions
beef: You can use other meat or omit meat all together for vegetarian meals.
shrimp: You can use other seafood instead of shrimp
vegetables: You can also use other vegetables like zucchini, red and green peppers instead of vegetables in this recipe.

Good to know
Traditionally wheat flour is used to make the wrap. However, you can use sweet rice flour or rice flour instead.
The wrap should be made as thin as possible. If it’s not thin enough add more water to the batter.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

instructions	photos	summary
Ingredient amounts in the recipe instructions are for the default serving size.	Click to enlarge photos.	Ingredient amounts in the recipe summary are for the default serving size.
1. Soak Shiitake Mushroom Soak dried Shiitake mushroom in water for 20 min. To speed up the soaking process, use sugar water instead (1 tbs sugar for 1 cup of water).		1 Soak dried Shiitake mushroom in water 20 min
2. Cut cucumber Wash & peel 1 cucumber. Don’t peel all the skin. Leave bits of skin randomly. Cut into 2” (or 5cm) long pieces and peel the flesh thinly while turning to create a thin sheet of cucumber flesh. Do not use the middle part (seeds). If this method is too hard, just use the regular method of julienning cucumber.		2 Wash & Peel Cut into 2” (or 5cm) long Peel thinly while turning Discard seeds
3. Julienne cucumber Julienne the cucumber flesh.		3 Julienne cucumber
4. Cut carrot Wash & Peel ½ carrot. Cut it into 2” (or 5cm) long pieces. Slice thinly.		4 Wash & Peel Cut into 2” (or 5cm) length Slice thinly
5. Julienne carrot Julienne the sliced carrots.		5 Julienne carrot
6. Wash shiitake mushroom Wash shiitake mushrooms thoroughly and squeeze all the water out by hand.		6 Wash shiitake mushrooms squeeze water out
7. Julienne mushrooms Remove the stems with scissors or a knife. Slice the cap of the shiitake mushroom thinly. Julienne shiitake mushroom into thin strips.		7 Remove stem Slice mushroom thinly Julienne
8. Sauté mushroom Preheat a pan with 1 teaspoon of oil on high heat for 1 min. Sauté mushrooms with a pinch of salt and pepper on high heat for 1 min.		8 Preheat a pan with 1tsp oil High Heat 1 min Sauté mushrooms High Heat 1 min
9. Prepare crab meat Remove the wrapper from the crab sticks. Cut them into 2” (or 5cm) length and tear each piece into strips.		9 Unwrap crab sticks Cut 2” (or 5cm) long pieces Tear into strips
10. Separate Eggs Separate egg yolks from egg whites into separate bowls. Season with a pinch of salt and beat it.		10 Separate egg yolks egg whites Season a pinch of salt Beat
11. Cook Eggs Preheat a non-stick pan on low heat for a minute. Coat with vegetable oil and spread the egg yolks thin in the pan. When it’s fully cooked, remove it from the pan and cool it down on the side. Repeat the same for egg whites.		11 Preheat Low Heat 1 min Coat vegetable oil Spread egg yolks thin Cook Low Heat 3 min Cool down Repeat for egg whites
12. Cut eggs Once they are cooled down, cut the cooked eggs into thin strips. If the eggs are still warm, you won’t be able to cut cleanly.		12 Cool down Cut into strips
13. Cut Beef Cut beef into strips. Preheat a non-stick pan on med-high heat for 1 min. Coat with vegetable oil and pan-fry beef strips until fully cooked. Add a pinch of salt and black pepper.		13 Cut beef intp strips Preheat Med Heat 1 min Coat with vegetable oil Pan-fry beef strips Med Heat 3 minor until cooked Add a pinch salt a pinch black pepper
14. Blanch Shrimp Wash and blanch shrimp in boiling water for 3-5 min or until cooked. Drain water out in a strainer.		14 Wash shrimp Blanch in boiling water 3 min Drain water out
15. Make flour mix Mix 1 cup of flour, 1¼ cup of water and ⅛ teaspoon of salt. Pour the mix through a fine strainer.		15 Mix 1 cup flour 1 cup & 2 tbs of water 1 tsp salt Strain
16. Make flour wrap Preheat a non-stick pan on low heat for 1 min. Pour about 1 teaspoon of flour mix on the pan in circular motion so it spreads very thinly to create a circle of diameter 3” (8cm). Cook on low heat. Flip when one side is cooked. Repeat.		16 Preheat Med Heat 1 min Add 1 tsp flour mix Spread thinly make 3” diameter circle Cook Low Heat 1 min Flip Repeat
17. Dipping Sauce Mix 2 tablespoons of Korean mustard paste, 4 tablespoons of water, 2 teaspoon of sugar, a pinch of salt and 1 teaspoon of milk (optional).		17 Mix 2 tbs Korean mustard paste 4 tbs water 2 tsp sugar a pinch salt 1 tsp milk (optional)
18. Serve Place the flour wrap in the middle of a large plate and arrange all other prepared ingredients around the wrap so that contrasting colors are beside each other.		18 Place wrap in middle Place all ingredients around wrap
19. Enjoy Place a mix of different ingredients on the flour wrap. Drizzle a little bit of sauce on top. Fold the wrap in half. Enjoy.		19 Wrap ingredients with flour wrap Drizzle sauce Fold wrap Enjoy!

Comments

LindsayTrop replied on Thu, 04/11/2013 - 01:42 Permalink

It looks very delicious. But I am not sure that I will be able to cut them so beautifully as you have done. Because the look is coming by them and in the way they have been cut.

Grace replied on Sat, 05/11/2013 - 22:49 Permalink

That is true. I am sure you can cut well with some practice. This give me an idea that we should a video on cutting vegetables beautifully. Thanks for your comment.

chevy_vc replied on Mon, 03/24/2014 - 15:05 Permalink

Se pueden sustituir los mariscos por algún otro vegetal???

Grace replied on Mon, 03/24/2014 - 15:47 Permalink

I am sure it will still taste good with your favorite vegetables. Maybe you can use tofu but you should season with soy sauce and some sugar. Also, you can use various types of mushrooms.

Estoy seguro de que seguirá el buen gusto con sus vegetales favoritos. Tal vez usted puede utilizar tofu pero debería temporada con salsa de soja y un poco de azúcar. Además, puede utilizar varios tipos de hongos.

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Platter of Nine Delicacies, Gujeolpan 구절판

INGREDIENTS

main ingredients

for flour wrap

for sauce

1. Soak Shiitake Mushroom

2. Cut cucumber

3. Julienne cucumber

4. Cut carrot

5. Julienne carrot

6. Wash shiitake mushroom

7. Julienne mushrooms

8. Sauté mushroom

9. Prepare crab meat

10. Separate Eggs

11. Cook Eggs

12. Cut eggs

13. Cut Beef

14. Blanch Shrimp

15. Make flour mix

16. Make flour wrap

17. Dipping Sauce

18. Serve

19. Enjoy

Comments

Platter of Nine Delicacies, Gujeolpan

구절판