She Strengthens

Unveiling the Flavors of Korea: Gujeolpan, a Royal Delicacy

A Dish Fit for Royalty

Gujeolpan, which translates to “dish of nine dishes” or “platter of nine delicacies,” is a culinary masterpiece that originated in the Joseon era as a royal court dish. This majestic dish features a tray segmented into eight outer sections and a center piece, showcasing an array of colorful ingredients.

The Art of Assembly

To create this stunning dish, various meats and vegetables are prepared and placed in the eight compartments, while a thin crepe-like flat cake is placed in the center. Diners can select their preferred fillings, placing them into one of the cakes and rolling it into a wrap. This versatile dish can be served as an appetizer or main course.

A Rainbow of Ingredients

This recipe boasts an impressive array of ingredients, including beef, pork, or chicken, English cucumber, carrot, Korean chives, shiitake and enoki mushrooms, eggs, and a variety of sauces. The beauty of Gujeolpan lies in its flexibility, allowing for substitutions and creative interpretations.

Preparing the Fillings

To begin, prepare the meat marinade by whisking together soy sauce, sugar, sesame oil, and garlic. Let the meat stand for an hour before slicing it into thin strips and stir-frying until browned. Next, prepare the shiitake mushroom marinade, combining soy sauce, sesame oil, and sugar. Slice the mushrooms thinly and marinate for 15 minutes before stir-frying until tender.

Adding Crunch and Freshness

Cut the cucumber in half lengthwise, removing the seeds and pulp, and slice into thin strips. Stir-fry the cucumber with sesame oil and salt until slightly tender. Similarly, cut the carrot into 1 1/2-inch sections, slice into thin strips, and stir-fry until tender-crisp.

Enoki Mushrooms and Korean Chives

Separate the enoki mushrooms and stir-fry them in sesame oil for one minute. Repeat this process with the Korean chives.

Egg-cellent Addition

Separate the egg yolks and whites, whipping the yolks together before pouring into a hot oiled pan. Cook until the top is firm, flip, and cook for an additional 15-20 seconds. Cut the cooked eggs into thin strips.

Wrap It Up

Combine flour, salt, milk or water, and mix into a thin batter. Lightly oil a small pan and heat over medium-high heat. Spoon in just enough batter to create a thin crepe-like wrapper, cooking until lightly browned. Repeat until the batter is used up.

Savory Sauces

Prepare the Gyeoja sauce by combining Korean mustard powder, water, vinegar, and sugar. Mix the Kan Jang sauce by whisking together soy sauce, vinegar, and wasabi. Place each sauce in a dipping container.

The Final Touches

Arrange the eight filling ingredients around the wraps on a large serving plate, placing the sauce containers to either side. To eat, place a wrap on a small plate, add a small amount of each filling just off center, fold the short side over the filling, and continue to roll. Dip in your preferred sauce and indulge in this royal culinary experience.