Platter of Nine Delicacies, Gujeolpan
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.
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|4 oz||Sliced Beef Sirloin 불고기용 등심 (can use other beef cuts or there meat)|
|4 oz||Crab Meat (Imitation) 맛살|
|1 oz||Shiitake mushroom (dried) 표고버섯|
|4 oz||Shrimp 새우|
|5 oz||Carrot (large Korean carrot) 당근 (1 large Korean carrot is about 11oz / 300g)|
|1 tbs||Salt 소금|
|1 tbs||Black Pepper 후추|
for flour wrap
|1 cup||Flour 밀가루|
|1¼ cups||Water 물|
|¼ tsp||Salt 소금|
|2 tbs||Korean mustard paste, Geoja 겨자|
|¼ cup||Water 물|
|2 tsp||Sugar 설탕|
|1 tsp||Milk 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).
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.
Wash & Peel
Cut into 2” (or 5cm) long
Peel thinly while turning
3. Julienne cucumber
Julienne the cucumber flesh.
4. Cut carrot
Wash & Peel ½ carrot. Cut it into 2” (or 5cm) long pieces. Slice thinly.
Wash & Peel
Cut into 2” (or 5cm) length
5. Julienne carrot
Julienne the sliced carrots.
6. Wash shiitake mushroom
Wash shiitake mushrooms thoroughly and squeeze all the water out by hand.
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.
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.
Preheat a pan
High Heat 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.
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.
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.
Preheat Low Heat 1 min
Coat vegetable oil
Spread egg yolks thin
Cook Low Heat 3 min
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.
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.
Cut beef intp strips
Preheat Med Heat 1 min
Coat with vegetable oil
Pan-fry beef strips
Med Heat 3 minor until cooked
14. Blanch Shrimp
Wash and blanch shrimp in boiling water for 3-5 min or until cooked. Drain water out in a strainer.
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.
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.
Preheat Med Heat 1 min
Cook Low Heat 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).
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.
Place wrap in middle
Place all ingredients around wrap
Place a mix of different ingredients on the flour wrap. Drizzle a little bit of sauce on top. Fold the wrap in half. Enjoy.
Wrap ingredients with flour wrap