Gujeolpan

About the dish

In Eastern thought the number nine signifies fullness, and in Korea it came to mean everything: the people were the nine clans, the land one capital and eight provinces, the cosmos the nine-layered heavens. Gujeolpan, the nine-sectioned platter once packed as provisions for outings, carries that symbolism in every compartment.

Key ingredient

Wheat flour (milgaru) — an energy source rich in carbohydrates and plant protein (gluten), with B vitamins and dietary fiber; the base for noodles, dumplings and jeon. Early-summer harvest, grown nationwide.

Ingredients

Beef (eye of round) 60g, dried shiitake mushrooms 10g (3), cucumber 50g (1/3), carrot 50g (1/3), rock tripe (seogi) 10g (10), bamboo shoots 50g (1/4), egg 50g (1), sesame oil 4g (1 tsp), salt 4g (1 tsp), cooking oil 12g (1 Tbsp), ground pine nuts 5g (1 Tbsp), ground pepper to taste <Seasoning sauce> soy sauce 10g (1/2 Tbsp), sugar 4g (1 tsp), minced scallion 3g (1 tsp), minced garlic 3g (1/2 tsp), sesame oil 3g (2 tsp), sesame salt 2g (1/2 tsp), ground pepper to taste <Wheat crepes> flour 55g (1/2 cup), salt 1g (1/4 tsp), water 130mL (2/3 cup)

Simple recipe

1. Cut the beef into fine strips along the grain (5x0.2x0.2cm), soak the dried shiitake, remove the stems, slice thin and shred finely, then toss each with its share of the seasoning sauce.
2. Cut the cucumber into 4cm lengths, pare off just the skin, shred it finely (4x0.2x0.2cm), salt it and squeeze out the moisture.
3. Shred the carrot and boiled bamboo shoots to the same size as the cucumber.
4. Soak the rock tripe in warm water, rub off the mossy inner layer, then stack, roll and shred finely.
5. Season the cucumber, carrot, bamboo shoots and rock tripe with sesame oil, salt and pepper, stir-fry each in an oiled pan and spread out to cool.
6. Separate the eggs, beat white and yolk each with a little salt, fry into thin sheets and shred finely (4x0.2x0.2cm).
7. Mix the flour with salt and water into a thin batter, strain, fry into thin crepes 6cm across and 0.2cm thick on an oiled pan, cook the other side lightly, then cool on a tray and stack with a dusting of ground pine nuts between layers.
8. Place the crepes in the center of the gujeolpan tray, arrange the eight fillings around them with matching colors facing each other, and serve with mustard sauce or vinegar-soy sauce.

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