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.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (12 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

379.73

Calories From Fat (33%)

124.31

Calories From Protein (28%)

107.82

Calories From Carbohydrates (39%)

147.61

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 14.19g

22%

Saturated Fat 4.41g

22%

Monounsaturated Fat 5g

Polyunsaturated Fat 2.38g

Trans Fatty Acids 0g

Cholesterol 299.81mg

100%

Sodium 1296.3mg

54%

Potassium 633.35mg

18%

Total Carbohydrates 38g

13%

Fiber 2.78g

11%

Sugar 11.41g

Net Carbohydrates 35.22g

Protein 27.12g

54%

Vitamin A 3190.61IU

64%

Vitamin C 14.03mg

23%

Calcium 156.89mg

16%

Iron 5.16mg

29%

Vitamin E 1.37mg

14%

Vitamin D 43.23IU

11%

Thiamin 0.34mg

23%

Riboflavin 0.6mg

35%

Niacin 4.91mg

25%

Vitamin B6 0.36mg

18%

Folate 103.2mcg

26%

Vitamin B12 2.16mcg

36%

Pantothenic Acid 2.44mg

24%

Vitamin K 36.67mcg

46%

Phosphorus 341.47mg

34%

Magnesium 61.14mg

15%

Zinc 3.6mg

24%

Copper 0.5mg

25%

Manganese 0.45mg

23%

Selenium 52.29mcg

75%

Alcohol 0g

Caffeine 0mg

Water 253.19g

0%

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