Gujeolpan (Platter of Nine Delicacies) · PrimedTable
Korean🥩 Meat
Gujeolpan (Platter of Nine Delicacies)
🍽 Serves 4
Gujeolpan is a classic masterpiece of Korean Royal Court Cuisine, enjoyed on the royal tables during the Joseon Dynasty (1392–1910). This elegant dish showcases the traditional five-color harmony (red, yellow, blue, black, and white), with carefully prepared ingredients—beef, shrimp, eggs, vegetables, and mushrooms—arranged in nine compartments and served with a pungent mustard-garlic sauce, embodying the mild yet refined tastes of royal cuisine.
dried rock ear mushroom (or dried shiitake mushroom)
shiitake mushroom
1
beef brisket4 oz
eggsseparated into whites and yolks
English cucumberlarge seedless1
carrot
large shrimp~½ lbest.
pine nutscrushed
flour½ cup
water¾ cups
honeyfor binding the crepe
Steps
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1
Prepare the mustard-garlic sauce by mixing Korean mustard powder with the same amount of lukewarm water and let it sit to fully develop.
2
Combine the prepared mustard with minced garlic, salt, vinegar, sugar or honey, a small amount of soy sauce, and sesame oil, mixing well to create a balanced sauce.
3
Soak the dried rock ear or shiitake mushrooms in cold water for 4–5 hours until pliable, carefully rinse away sand and debris, then soak overnight in warm water.
4
Slice the softened mushrooms thinly and marinate them with soy sauce, sugar, ground black pepper, and sesame oil.
5
Slice the beef brisket against the grain into thin strips and marinate with minced garlic, soy sauce, honey, sesame oil, and ground black pepper.
6
Separate the egg whites from the yolks. Season the whites with a pinch of salt, pour into a hot oiled pan while swirling to form a thin crepe, cook until set, then cut into thin strips.
7
Prepare the egg yolks using the same method, keeping the heat low to maintain a bright yellow color and avoid browning, then cut into thin strips.
8
Remove the inner seeds from the English cucumber and use only the outer flesh, cut into strips. Season with a small amount of salt and let it release its water.
9
Cut the carrot into thin strips and season with a pinch of salt.
10
Shell the large shrimp and make a slit along the back to remove the vein. Cut the shrimp into smaller pieces, marinate with salt, a drop of sesame oil, and a little ground black pepper. Optionally, skewer them to prevent excessive curling during cooking.
11
Stir-fry each marinated ingredient separately: cook the mushrooms and beef until done, stir-fry the cucumber for 30 seconds, cook the carrot for about one minute until the color changes, and finally cook the shrimp for a couple of minutes until fully opaque and cooked through.
12
Make the crepes by combining 0.5 cup flour, 0.25 teaspoon salt, and 0.75 cup water into a thin batter. Strain the mixture for smoothness. Pour one scoop onto a low-heat oiled pan while swirling to form thin circles about two and a half inches in diameter.
13
Sprinkle crushed pine nuts on each crepe and use honey as a binder to layer them, preventing them from sticking together.
14
Assemble the gujeolpan by placing the mustard sauce in the center crepe, then fill the nine compartments with shrimp, cucumber, egg yolk, egg white, rock ear mushroom, shiitake mushroom, carrot, and beef. Divide into four individual servings on separate plates, with the sauce shared among diners.
15
To eat, wrap each ingredient and crepe piece with the pungent mustard-garlic sauce and enjoy together.
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