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Gujeolpan
Dish of nine dishes
100 grams of aitchbone beef
3 pieces of pyogyo(shitake) mushroom
two eggs
10 grams of seoki mushroom
100 grams of green bean sprouts
50 grams of carrots
1 cucumber
a little pine nuts
Tbsp salt
1 tbsp Cooking oil
miljeonbyeong: 1 cup flour
1 cup water
1 tsps salt
mustard sauce: 1 tsp mustard powder
2 tsp water
1 1/2 tsp water
2/3 tsp sugar
1 tsp vinegar
1/2 teaspoon of salt

 

How to make Gujeolpan

1. Slice beef diagonally into thin strips 5 centimeters long.
2. Soak dried pyogo mushrooms and seoki mushroom in warm water for 5 minutes. then cut them into strips.
3. Take off the heads and tails of green bean sprouts.
4. Slice carrots into thin strips 4 centimeters long.
5. Clean the cucumber with salt and slice cucumber into thin strips for 4 centimeters long and soak them with salt. Squeeze the pickled cucmber in a clean towel to wring out the liquid.
6. Mix the flour up into water.
7. Make the mustard sauce.

1. Make the seasoning sauce and blend the beef and pyogo mushroom with the sauce each. Using a work or frying pan, heat 1 tsp cooking oil over medium heat. Add beef and pyogo mushrooms and stir-fry for 3 minutes or until they are barely tender.
2. Divide eggs into the yolks and the white. Using a wok or frying pan, heat 1 tsp cooking oil over medium heat. Fry them separately on a frying pan. Slice them into thin strips 4 centimeters long.
3. Fry seoki mushroom without cooking oil in a frying pan. Season the seoki mushroom with sesame,soy sauce,or salt.
4. In boiling water, cook carrots and green bean sprouts for two minutes. Remove them from boiling water, cool them with cold water and drain. Using a wok or frying pan, heat 1 tsp cooking oil over medium heat. Add carrots and green bean sprouts and pickled cucumber with seasoning and stir fry.
5. Using a wok or frying pan, heat 1 tsp cooking oil over medium heat. Add mixed flour and fry miljeonbyeong.
6. Arrange the ingredients on the dish and decorate them into eight sections.
7. Serve with mustard sauce.

Preparation Time: 1 Hour Serves: 30 minutes
Recipe Origin: Korea
Submitted by:
Younghee Cha

Korea
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