Step 1

First, prepare the vegetables. Wash the carrot thoroughly, peel it, and julienne it into approximately 0.2cm x 0.2cm thick and 5cm long strips. (Uniform cuts will enhance the visual appeal.)

Step 2

Wash the cucumber by rubbing it with salt to remove any fuzz. Then, peel it using a turning motion (돌려깎기) to remove the seedy core. Julienne the cucumber into the same dimensions as the carrot (0.2cm x 0.2cm x 5cm). Sprinkle a little salt on the julienned cucumber and let it sit for about 10 minutes to draw out moisture. (This prevents excess water when stir-frying.)

Step 3

Trim the tough stems from the shiitake mushrooms and thinly julienne them, keeping their shape. (In professional settings, rehydrated wood ear mushrooms (석이버섯) are often used, but for home cooking, rehydrating dried shiitake mushrooms in lukewarm water will add a wonderful aroma.)

Step 4

Separate the egg whites and yolks, and whisk each thoroughly. To achieve a smoother texture for the egg crepes, gently break down the chalazae (egg white strands) with a fork. Season each with a tiny pinch of salt. Cover the egg yolks with plastic wrap or a lid to prevent them from drying out.

Step 5

Pat the beef dry with paper towels to remove any excess moisture. Trim away any tough sinew or large pieces of fat. Then, julienne the beef lengthwise into strips approximately 5cm long, matching the size of the vegetables. In a bowl, combine the beef with 1 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp minced scallion, 1 Tbsp minced garlic, a pinch of black pepper, some sesame seeds, and 1 Tbsp sesame oil. Gently mix and let it marinate for a while. This marination step significantly enhances the flavor of the beef.

Step 6

Now, let’s make the crepe batter. In a bowl, combine 3 Tbsp all-purpose flour with two pinches of salt. Gradually add 4.5 Tbsp of water while whisking until smooth, ensuring there are no lumps. The batter consistency is crucial; too thick and the crepes will be doughy, too thin and they’ll be difficult to handle. For an even smoother batter, strain it through a fine-mesh sieve. (The batter should have a pouring consistency, like thin cream.)

Step 7

Step 8

Lightly grease a heated non-stick pan with oil. Pour a thin layer of the crepe batter, spreading it to form a round shape. Cook until one side is set, then flip and cook the other side until lightly golden. Place each cooked crepe on a plate without overlapping. Prepare the egg crepes similarly: cook them thinly and julienne them to the same dimensions as the vegetables (approx. 0.2cm x 0.2cm x 5cm).

Step 9

It’s time to stir-fry the ingredients. Lightly oil a pan and stir-fry the shiitake mushrooms, the brined cucumber (after squeezing out excess water), the carrots, and the marinated beef in that order. Avoid overcooking to preserve the distinct flavors and textures of each ingredient. (For the cucumber, a brief stir-fry at the end will maintain its crispness.)

Step 10

Finally, it’s time to beautifully arrange the Chiljeolpan! Lightly grease a large plate or platter. Place a miljeonbyeong crepe in the center. Artfully arrange the stir-fried shiitake mushrooms, cucumber, carrots, beef, and julienned egg crepes around the crepe, ensuring that the colors are distinct and not overlapping. Pay attention to the visual harmony and vibrant colors of each ingredient to create a stunning Chiljeonpan presentation.