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Platter of Nine Delicacies, Gujeolpan

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nut free
prep time: 
60 min
inactive time: 
0 min
cooking time: 
60 min
total time: 
120 min

Here is a dish to impress your guests. An array of beautiful colours and wonderful flavours will definitely wow everyone. It does take some time and effort but it’s a great dish to show your care and love for someone.

Gujeolpan was one of the ancient Korean royal dishes, served to the king. The name, gujeolpan, originated from a wooden tray with 9 compartments. This tray was used to serve a dish with 8 different fillings and small thin wraps. Number 9 has a meaning of “all” and was believed to bring good luck. Today the word gujeolpan is used to refer to the the food rather than the tray.

You can make a few different variations using your favorite seafood and vegetables.

Buy Korean ingredients online here.

Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12
Change to: Metric US

main ingredients

4 ozSliced Beef Sirloin 불고기용 등심 (can use other beef cuts or there meat)
4 ozCrab Meat (Imitation) 맛살
1 ozShiitake mushroom (dried) 표고버섯
4 ozShrimp 새우
Cucumber 오이
5 ozCarrot (large Korean carrot) 당근 (1 large Korean carrot is about 11oz / 300g)
Egg 계란
1 tbsSalt 소금
1 tbsBlack Pepper 후추

for flour wrap

1 cup  Flour 밀가루
1¼ cupsWater 물
¼ tspSalt 소금

for sauce

2 tbsKorean mustard paste, Geoja 겨자
¼ cupWater 물
2 tspSugar 설탕
pinch Salt 소금
1 tspMilk 우유 (optional)

Optional Ingredients and Substitutions
beef: You can use other meat or omit meat all together for vegetarian meals.
shrimp: You can use other seafood instead of shrimp
vegetables: You can also use other vegetables like zucchini, red and green peppers instead of vegetables in this recipe.

Good to know
Traditionally wheat flour is used to make the wrap. However, you can use sweet rice flour or rice flour instead.
The wrap should be made as thin as possible. If it’s not thin enough add more water to the batter.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Soak Shiitake Mushroom

Soak dried Shiitake mushroom in water for 20 min. To speed up the soaking process, use sugar water instead (1 tbs sugar for 1 cup of water).

image: MGJPAA21.JPG


  • dried Shiitake mushroom in water
  • image: clock.png 20 min

2. Cut cucumber

Wash & peel 1 cucumber. Don’t peel all the skin. Leave bits of skin randomly. Cut into 2” (or 5cm) long pieces and peel the flesh thinly while turning to create a thin sheet of cucumber flesh. Do not use the middle part (seeds). If this method is too hard, just use the regular method of julienning cucumber.

image: MGJPAA01.JPG

Wash & Peel

Cut into 2” (or 5cm) long

Peel thinly while turning

Discard seeds

3. Julienne cucumber

Julienne the cucumber flesh.

image: MGJPAA02.JPG

Julienne cucumber

4. Cut carrot

Wash & Peel ½ carrot. Cut it into 2” (or 5cm) long pieces. Slice thinly.

image: MGJPAA03.JPG

Wash & Peel

Cut into 2” (or 5cm) length

Slice thinly

5. Julienne carrot

Julienne the sliced carrots.

image: MGJPAA04.JPG

Julienne carrot

6. Wash shiitake mushroom

Wash shiitake mushrooms thoroughly and squeeze all the water out by hand.

image: MGJPAA27.JPG

Wash shiitake mushrooms

squeeze water out

7. Julienne mushrooms

Remove the stems with scissors or a knife. Slice the cap of the shiitake mushroom thinly. Julienne shiitake mushroom into thin strips.

image: MGJPAA26.JPG

Remove stem

Slice mushroom thinly


8. Sauté mushroom

Preheat a pan with 1 teaspoon of oil on high heat for 1 min. Sauté mushrooms with a pinch of salt and pepper on high heat for 1 min.

image: MGJPAA22.JPG

Preheat a pan

  • with 1tsp oil
  • High Heat image: highheat.png image: clock.png 1 min

Sauté mushrooms

High Heat image: highheat.png image: clock.png 1 min

9. Prepare crab meat

Remove the wrapper from the crab sticks. Cut them into 2” (or 5cm) length and tear each piece into strips.

image: MGJPAA10.JPG

Unwrap crab sticks

Cut 2” (or 5cm) long pieces

Tear into strips

10. Separate Eggs

Separate egg yolks from egg whites into separate bowls. Season with a pinch of salt and beat it.

image: MGJPAA23.JPG


  • egg yolks
  • egg whites


  • a pinch of salt


11. Cook Eggs

Preheat a non-stick pan on low heat for a minute. Coat with vegetable oil and spread the egg yolks thin in the pan. When it’s fully cooked, remove it from the pan and cool it down on the side. Repeat the same for egg whites.

image: MGJPAA24.JPG

Preheat Low Heat image: lowheat.png image: clock.png 1 min

Coat vegetable oil

Spread egg yolks thin

Cook Low Heat image: lowheat.png image: clock.png 3 min

Cool down

Repeat for egg whites

12. Cut eggs

Once they are cooled down, cut the cooked eggs into thin strips. If the eggs are still warm, you won’t be able to cut cleanly.

image: MGJPAA25.JPG

Cool down

Cut into strips

13. Cut Beef

Cut beef into strips. Preheat a non-stick pan on med-high heat for 1 min. Coat with vegetable oil and pan-fry beef strips until fully cooked. Add a pinch of salt and black pepper.

image: MGJPAA14.JPG

Cut beef intp strips

Preheat Med Heat image: medheat.png image: clock.png 1 min

Coat with vegetable oil

Pan-fry beef strips

Med Heat image: medheat.png image: clock.png 3 minor until cooked


  • a pinch salt
  • a pinch black pepper

14. Blanch Shrimp

Wash and blanch shrimp in boiling water for 3-5 min or until cooked. Drain water out in a strainer.

image: MGJPAA15.JPG

Wash shrimp


  • in boiling water
  • image: clock.png 3 min

Drain water out

15. Make flour mix

Mix 1 cup of flour, 1¼ cup of water and ⅛ teaspoon of salt. Pour the mix through a fine strainer.

image: MGJPAA16.JPG


  • 1 cup flour
  • 1 cup & 2 tbs of water
  • 1 tsp salt


16. Make flour wrap

Preheat a non-stick pan on low heat for 1 min. Pour about 1 teaspoon of flour mix on the pan in circular motion so it spreads very thinly to create a circle of diameter 3” (8cm). Cook on low heat. Flip when one side is cooked. Repeat.

image: MGJPAA17.JPG

Preheat Med Heat image: medheat.png image: clock.png 1 min


  • 1 tsp flour mix
  • Spread thinly
  • make 3” diameter circle

Cook Low Heat image: lowheat.png image: clock.png 1 min



17. Dipping Sauce

Mix 2 tablespoons of Korean mustard paste, 4 tablespoons of water, 2 teaspoon of sugar, a pinch of salt and 1 teaspoon of milk (optional).

image: MGJPAA20.JPG


  • 2 tbs Korean mustard paste
  • 4 tbs water
  • 2 tsp sugar
  • a pinch salt
  • 1 tsp milk (optional)

18. Serve

Place the flour wrap in the middle of a large plate and arrange all other prepared ingredients around the wrap so that contrasting colors are beside each other.

image: MGJPAA18.JPG

Place wrap in middle

Place all ingredients around wrap

19. Enjoy

Place a mix of different ingredients on the flour wrap. Drizzle a little bit of sauce on top. Fold the wrap in half. Enjoy.

image: MGJPAA19.JPG

Wrap ingredients with flour wrap

Drizzle sauce

Fold wrap



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