Gujeolpan (구절판)  open the window of AOD


Main Ingredients :
(Serves 2)
100 g rump beef, 2 brown oak mushrooms, 1 summer squash, 1 cucumber, 100 g carrot, 3 eggs
Beef-seasoning spices: 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1/4 tsp ground pepper

Spices :
Pine nut sauce: 2 tbsp pine nuts, 2 tsp mustard, 2 tbsp vinegar, 1 tbsp refined rice wine, 2 tsp sugar, 1 tbsp pear juice, 1 tbsp pineapple juice, 1/4 tsp salt
Wheat flour pancake: 1 cup flour, 1 egg white, 1 tsp starch, 1/2 tsp salt, 1 cup water
Gujeolpan is the name of a platter evenly divided into nine sections. Various vegetables are stir-fried separately, and the wheat flour pancakes are placed in the center. The stir-fried ingredients are wrapped in a thin pancake and consumed with a dip in pine nut sauce. Some gujeolpan contained dried foods including nuts while some contained moist ingredients such as cooked vegetables and meat. In the past, ingredients were wrapped in thinly-cut radish slices but wheat flour pancake began to replace the vegetable with the rise of wheat harvests. It was one of the representative seasonal delicacies enjoyed by royal families in the summer.

Direction :

Slice beef into thin strips according to grain and season them with spices.

Remove the stem of brown oak mushrooms; slice them into thin 3 cm-long strips. Cut the summer squash into 3 cm pieces. Peel thinly while turning the ingredient, and julienne the vegetable skin into thin strips. Likewise prepare 3 cm-long thin strips of summer squash flesh, carrot, and cucumber skin.

Quickly stir-fry thin strips of vegetables and seasoned beef separately on high heat.

Separate egg white from the yolk and season with 1/8 tsp of salt. Slightly oil the frying pan and cook egg jidan.

Cut cooled egg white and yolk jidan into 3 cm-long thin strips.

Mix ingredients to make the wheat flour batter and strain through a sieve. Wipe oiled frying pan off with kitchen towel. Scoop one tablespoon and make a thin round pancake.

Mix all the ingredients of pine nut sauce. Keep it cool in the refrigerator.

Place the cooked strips in each compartment of gujeolpan or a round plate, putting them next to matching colors. Place the wheat four pancakes in the center. Serve with pine nut sauce.

☑ Wash cucumber thoroughly by rubbing off the protruding parts of the cucumber with coarse salt.
☑ Julienne all the ingredients into 3 cm-long thin strips.
☑ Quickly stir-fry each ingredient to retain their original color.
☑ If it’s difficult to cook egg jidan, add a little bit of starch-mixed water.
☑ Do not season the ingredients with salt except beef because they will be dipped in the pine nut sauce.
☑ Wipe the oiled frying pan off with kitchen towel before cooking the pancakes on low heat.
☑ Wheat flour pancakes can become colorful by adding juice extracted from various vegetables or fruits such as spinach, pumpkin, and strawberries.
Kim Su-jinHansik Researcher

- Director of Association for Research on Taste of Korea
- Head Director of Food & Culture Korea Academy
- Nation’s First Film Food Director
(Major works: “Ssanghwajeom”, “The Painter of Wind”, “King and the Clown”, “Best Chef”)
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