Colorful Gujeolpan: A Feast for the Eyes and Palate
The Ultimate Dish for Entertaining Guests – Vibrant and Delicious Gujeolpan
Did you know that placing a beautifully arranged Gujeolpan in the center of your table can instantly elevate any dining experience? This stunning dish, with its array of colors and meticulously prepared ingredients, is perfect for special occasions and for impressing your guests. Like the saying goes, ‘Good-looking food tastes better,’ and this Gujeolpan promises not only a visual delight but also a memorable culinary journey.
Main Ingredients
- 2 Cucumbers
- 1 Carrot
- 8 Dried Shiitake Mushrooms
- 400g Beef (Bulgogi-cut)
- 6 Eggs
- 1 pack Dried Wood Ear Mushrooms
- Sesame Oil
- Salt
- 4 cups All-purpose Flour
- 4 cups Water
- 1 tsp Perilla Oil (optional, for extra nutty flavor)
- 5 Chlorella Tablets (or a little green food coloring)
Marinade for Beef and Mushrooms
- 2 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 tsp Sesame Oil
- 1 Tbsp Mirin (or Cooking Wine)
- Mustard-infused Soy Dipping Sauce (Soy Dipping Sauce: 2 Tbsp Vinegar, 1 Tbsp Soy Sauce, 1/2 Tbsp Sugar, 1 Tbsp Water, a pinch of Mustard)
- 2 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 tsp Sesame Oil
- 1 Tbsp Mirin (or Cooking Wine)
- Mustard-infused Soy Dipping Sauce (Soy Dipping Sauce: 2 Tbsp Vinegar, 1 Tbsp Soy Sauce, 1/2 Tbsp Sugar, 1 Tbsp Water, a pinch of Mustard)
Cooking Instructions
Step 1
Prepare All Ingredients: First, peel the cucumbers using a peeler or knife, keeping the green skin and white inner parts separate. Julienne both parts finely. Lightly stir-fry each separately in a pan with a little sesame oil over medium-low heat. Rehydrate the dried shiitake mushrooms in lukewarm water, remove the stems, and julienne them. Marinate the shiitake mushrooms with the bulgogi marinade (2 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp minced garlic, 1 tsp sesame oil, 1 Tbsp mirin) and stir-fry. Similarly, rehydrate the wood ear mushrooms, clean them, julienne, and lightly stir-fry with sesame oil. Julienne the beef and marinate with the bulgogi marinade before stir-frying. Lastly, julienne the carrot and stir-fry lightly in a pan with sesame oil to enhance its color.
Step 2
Make the Crepe Batter: Now, let’s prepare the batter for the delicate crepes that will form the base of your Gujeolpan. In a bowl, combine 4 cups of all-purpose flour with 4 cups of water (or clear vegetable broth). Whisk until smooth, ensuring there are no lumps. Add about 1/2 teaspoon of salt and mix well. Divide the batter in half. To one half, add 5 finely crushed chlorella tablets (or a small amount of green food coloring) to create a vibrant green batter. (If chlorella is unavailable, a tiny amount of matcha powder can also be used.)
Step 3
Cook the Crepes: For the chewiest and most tender crepes, it’s best to let the batter rest in the refrigerator for at least 30 minutes. Lightly grease a preheated non-stick pan with oil, then wipe off any excess with a paper towel to create a thin, even coating. Ladle about one spoonful of batter into the center of the pan. Quickly and gently swirl the pan or use the back of the ladle to spread the batter into a thin, round shape. Cook over low heat until tiny bubbles start to appear on the surface, then carefully flip and cook for about 10 seconds more. Be careful not to overcook, as this will make them tough. Cook both the white and green batters alternately into thin crepes.
Step 4
Assemble the Gujeolpan: Arrange all the colorful prepared ingredients attractively on your work surface. Place the cooked crepes, alternating between the white and green ones, in a circle in the center of your serving plate. Overlapping the edges slightly will help create a more stable and visually appealing structure.
Step 5
Fill with Colorful Ingredients: Neatly arrange the julienned ingredients – cucumbers, carrots, shiitake mushrooms, wood ear mushrooms, beef, etc. – on top of the crepes, keeping them separated by color. To make the Gujeolpan look full and abundant, it’s best to arrange the ingredients slightly clustered towards the center rather than spreading them too widely. Aim for uniform lengths for a polished look.
Step 6
Prepare the Dipping Sauce: While mustard sauce is traditionally served, I’ve prepared a soy-vinegar dipping sauce with a hint of mustard for a milder flavor. In a small bowl, combine 2 Tbsp soy sauce, 2 Tbsp vinegar, 1/2 Tbsp sugar, and 1 Tbsp water. Whisk until well combined. Add a small amount of mustard (about 1/4 tsp) and stir until smooth; this adds a pleasant tang that cuts through richness. Sprinkle with toasted sesame seeds to finish.
Step 7
Enjoying Gujeolpan: Gujeolpan is meant to be enjoyed by savoring the harmonious blend of various ingredients. When eating, avoid taking too much at once. Place just a small amount of each of the 8 ingredients onto a crepe and roll it up. This way, you can truly appreciate the individual flavors. Dip lightly into the prepared mustard-infused soy sauce to complement, not overpower, the delicate tastes.
Step 8
A Beautiful and Delicious Bite: Pick up a piece of this meticulously crafted Gujeolpan. The vibrant colors and diverse textures promise a delightful experience for your palate. Enjoy sharing this beautiful dish with your loved ones and create lasting memories.
