Gujeolpan: Nine-Sectioned Platter
Crafting Gujeolpan: The Epitome of a Festive Birthday Feast
Gujeolpan, meaning ‘nine-sectioned platter,’ traditionally refers to a wooden dish divided into nine compartments, each filled with a distinct ingredient. This elegant royal court cuisine involves thinly pan-fried crepes (miljeonbyeong) filled with various colorful fillings, rolled, and enjoyed. Perfect as a special birthday meal, it’s a dish fit for royalty, prepared with utmost care and presented beautifully. Elevate your birthday celebration with this visually stunning and deliciously diverse dish.
Main Ingredients
- 2 eggs
- 1 handful of carrots (julienned)
- 1/3 green bell pepper (seeds and core removed, julienned)
- 2 imitation crab sticks
- 1 handful of ham (julienned)
- 2 dried shiitake mushrooms (soaked and julienned)
- 1/2 onion (julienned)
- 100g beef (e.g., eye of round)
- 100-150g medium shrimp
Cooking Instructions
Step 1
Let’s begin by preparing the colorful vegetable fillings for the Gujeolpan. Thoroughly wash the carrots and peel them using a vegetable peeler. Then, julienne them into thin strips, about 0.3 cm thick. For the green bell pepper, cut it in half, remove the seeds and core, and then julienne it to match the thickness of the carrots. Gently shred the imitation crab sticks lengthwise into strands similar in thickness to the julienned vegetables. Julienne the ham as well. You can use the ham as is, or for a cleaner taste, briefly blanch it in boiling water or lightly sauté it in a pan.
Step 2
Peel the onion, wash it under running water, and then julienne it. To remove the pungent flavor, soak the julienned onion in cold water or ice water for about 10 minutes. Soaking in ice water will help maintain a crispier texture.
Step 3
It’s important to press out any excess blood from the fresh beef using paper towels. Once the blood is removed, marinate the beef by gently mixing it with 1 tablespoon of soy sauce and 1/2 tablespoon of sesame oil. Letting it marinate for a short while will tenderize the meat.
Step 4
Next, we’ll make the egg crepes, which add beautiful color to the Gujeolpan. Crack 2 eggs into separate bowls, separating the yolks and whites. For a smoother crepe, it’s recommended to remove the chalazae (egg white strands) by passing the eggs through a sieve as you whisk them. You can add a tiny pinch of salt to the eggs if desired, but it’s also fine to omit it, considering the other seasoned ingredients. (In this recipe, no salt was added to the eggs.)
Step 5
Heat a non-stick pan over low heat with a little oil. Pour in the whisked egg thinly to create thin crepes. Cook until lightly golden brown on both sides. Once cooled completely, slice the egg crepes into thin strips.
Step 6
Prepare the shrimp by peeling them, deveining them (the dark line along their back), and then boiling them in water with about 1 tablespoon of lemon juice. Adding lemon juice helps to neutralize any potential fishy odor from the shrimp.
Step 7
Boil the shrimp until they turn a vibrant pink color. This ensures they are cooked through and retain a succulent, firm texture.
Step 8
While the shrimp are boiling, let’s sauté the shiitake mushrooms. If using dried shiitake, remember to soak them thoroughly the night before. Once rehydrated, remove the tough stems and slice the mushrooms thinly. In a bowl, combine the sliced mushrooms with 1 tablespoon of soy sauce and 1/2 tablespoon of sesame oil, and mix well.
Step 9
Heat a little oil in a non-stick pan over low heat and quickly stir-fry the seasoned shiitake mushrooms. This method is similar to preparing mushrooms for Japchae. You can adjust the amount of soy sauce based on the mushroom quantity. Set aside the fragrant sautéed mushrooms.
Step 10
Now, it’s time to cook the marinated beef. Add the marinated beef to a lightly oiled pan and stir-fry over medium heat. Beef cooks quickly, but the marinade can cause it to stick and burn, so keep an eye on the heat. Break up any clumps as you stir-fry to ensure even cooking and a delicious result.
Step 11
We’re almost there! The special birthday dish, Gujeolpan, is nearing completion. Drain the julienned onions thoroughly and arrange them on a serving plate. This completes the preparation of the vegetable components for the nine sections.
Step 12
The final and most visually striking element of Gujeolpan is making the miljeonbyeong, or Korean crepes. These delicate wraps are essential for enjoying the variety of fillings.
Step 13
Making the crepe batter is simple: combine 1 cup of flour with 2 cups of water and a pinch of salt in a bowl. Whisk thoroughly until smooth, ensuring there are no lumps. The batter should have a consistency similar to thin porridge.
Step 14
Heat a non-stick pan over low heat and lightly grease it with oil. Use a paper towel to spread a very thin, even layer of oil across the entire surface of the pan. This will prevent the crepes from sticking and help them cook thinly.
Step 15
Pour about one ladleful of batter into the center of the hot pan. Use the back of the ladle or tilt the pan to spread the batter into a thin, even circle. Keep the heat on low. When the crepe surface becomes slightly translucent and the edges begin to look cooked, gently flip it over. Cook briefly on the other side until done. You’ll have delicate, thin crepes.
Step 16
Done!
Step 17
Stack the freshly made crepes neatly on a platter. Then, artfully arrange the nine prepared ingredients, considering their colors and textures, to create the beautiful Gujeolpan. Presenting a Gujeolpan filled with ingredients chosen according to the honored guest’s preferences will make for an exceptionally thoughtful and memorable birthday feast, far more precious than any material gift.
