Gujeolpan (Wraps with Eight Stuffings ) A Korean Royal Dish

구절판
Gujeolpan means “dish of nine dishes” or “Platter of nine delicacies” and is actually named for the serving dish and not the food presented in the dish.
Gujeolpan is thought to have been introduced in the Joseon era as a dish for the royal court. It features a tray segmented into eight outer sections and a center piece.
Various meats and vegetables are prepared and placed in the eight compartments while a thin crepe like flat cake is placed in the center. Diners can select any one or combination of the fillings, placing it(them) into one of the cakes, and rolling it as a wrap.
This dish may be served as an appetizer or a main course. This recipe is just one version, nearly anything that presents a colorful array can be substituted.

Servings: 4

Ingredients

INGREDIENTS
1/3	pound	beef, pork, or chicken
1/3	pound	Shrimp, clams, crab, or light fish
1	each	small English cucumber
1	each	small carrot
1	bunch	Korean chives
6-7	each	shitake mushroom
1	bundle/bunch	enoki mushrooms
3	each	eggs
		salt
		pepper
		sesame oil as needed
Wrap Batter
3/4	cup	flour
1	cup	water or milk
1	each	egg
1/4	teaspoon	salt
Beef marinade
1	tablespoon	soy sauce
1	tablespoon	sugar
1/2	teaspoon	sesame oil
1/2	teaspoon	minced garlic
Seafood Marinade
1/2	tablespoon	Soy Sauce
1	tablespoon	Lemon Juice
1	teaspoon	Doenjang
1	tablespoon	minced ginger
Shiitake marinade
1/2	teaspoon	soy sauce
1/2	teaspoon	sesame oil
1/4	teaspoon	sugar
Gyeoja sauce
2	tablespoons	Korean mustard powder
1	tablespoon	water
1	tablespoon	vinegar
1/2	tablespoon	sugar
kan jang sauce
2	tablespoons	soy sauce
1	teaspoon	vinegar
1	teaspoon	wasabi

Procedure

INSTRUCTIONS

Meat

Mix marinade for meat by whipping ingredients together with a whisk. Let stand while slicing meat.

Partially freeze the meat (just until very firm) then thin slice (about 1/8 inch slices).

Cut each slice into thin strips of about 1/8 inch width and about 1 1/2 inch in length.

Place meat in marinade and let stand for 1 hour.

Place marinated meat into a hot pan and lightly stir fry until just browned.

Remove from heat and let cool.

Seafood

Mix all seafood marinade ingredients together and let stand 10 minutes.

Add seafood to marinade and mix well. Let stand 15 to twenty minutes.

Place seafood into a hot oiled pan and cook until done. (2 to 5 minutes depending on type of seafood)

Remove from heat and let cool.

For larger pieces, cut in half or into strips.

Shitake Mushroom

Mix marinade for Shitakes by whipping ingredients together with a whisk. Let stand while slicing mushrooms.

Thinly slice the Shitakes from top to bottom, then place into marinade. Let stand for fifteen minutes.

Place marinated Shitake slices into a hot pan with a small amount of sesame oil and briefly stir fry (two to three minutes).

Remove from heat and let cool.

Cucumber

Cut cucumber in half lengthwise, then use a small spoon and remove the seed/pulp down to within 1/4 of the peel.

Slice each half into long thin strips about 1/8 inch wide by 1/8 inch thick.

Cut the strips into 1 1/2 inch lengths.

Place cucumber strips into a hot pan with a small amount of sesame oil, sprinkle very lightly with salt, and stir fry for one to two minutes.

Set aside and let cool.

Carrot

Cut carrot into 1 1/2 inch sections, then slice each section lengthwise into 1/8 inch thick slices.

Cut each slice into thin strips about 1/8 inch thick.

Place carrot strips into a hot pan with a small amount of sesame oil and stir fry for two to three minutes, until tender-crisp.

Set aside and let cool.

Enoki mushrooms

Separate enoki mushrooms then place in a hot pan with a small amount of sesame oil and stir fry for one minute.

Set aside and let cool.

Korean Chives

Place Korean chives in a hot pan with a small amount of sesame oil and stir fry for one minute.

Set aside and let cool.

Eggs

Separate yolks from whites.

Combine yolks and whip together.

Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).

Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.

Remove from heat and let cool.

Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.

Repeat with egg whites.

Wraps

Combine flour, salt, milk/water and mix into a very thin batter.

Lightly oil a small pan and heat over medium high heat.

Spoon in just enough batter to make a very thin crepe like wrapper about two inches in diameter.

Cook until top just begins to firm and bottom is very lightly browned, then flip and cook until very lightly browned (about 20 seconds).

Repeat until batter is used up.

Sauces

Mix each sauce separately, and place in dipping containers.

Arrange and Serve

Place wraps in the center of a large serving plate and arrange the eight filling ingredients around the wrappers. Place Sauce containers to either side of the serving plate.

How to eat

Place a wrap on a small plate and place a small amount of each filling just off center in the wrap. Fold the “short side” over the filing then continue to roll. Dip in either of the dipping sauces and eat.