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 Loading... |
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.
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