The Origin: Korea
The cuisine:
Gujeolpan, also known as the dish of nine dishes or platter, was introduced during the era of Joseon as a dish which was served to the royal court. In this dish there is a tray which is dived into eight outer sections with a center piece. The name of this dish was earlier the name of some platter which later turned into the name of food dish. It is said to be the good dish to have during picnic or travel as you can serve many different style of food . In Korean, this dish is usually prepared for different occasions or to treat special guests. To make, this dish can be time consuming, especially if you are making it for the first time. The reason behind it is the nature of its preparation which is pleasing to the taste buds and is also appealing aesthetically.
Ingredients:
You have to be careful while choosing the ingredients as it is necessary to fill the eight out of nine sections with different vegetables and meats as per the colors. You have to put thin grilled wraps made of flour in the center so that the whole dish can look like a flower. To add more taste to it while serving, add some soy sauce.
- Beef (100g)
- Beef and Pyogo mushroom sauce
- Soy sauce (25.5g)
- Sugar (13g)
- Green onions
- chopped (10g)
- Garlic, chopped (5g)
- Sesame oil (6g)
- Ground pepper (1g)
- Cucumber (200g)
- Carrot (100g)
- Shrimps (200g)
- Salt (3.5g)
- Sesame oil (4g)
- Pyogo mushrooms (25g)
- Seogi mushrooms (10g)
- 4 Eggs (220g)
- Grilled flour cake
- Flour (100g)
- Water
- 1 cup (200g)
- Salt (2.5g)
- Mustard Sauce
- Fermented mustard (32.4g)
- Vinegar (45g)
- Sugar (26g)
- Salt (10g)
- Beef stock (Water (15g)
- Condensed milk (45g)
Process:
- Before staining with the recipe, make sure to clean up the beef blood with cotton cloth and shred it at least 5 cm long. Soak up the mushroom in water for an hour and remove the stems of brown oak mushrooms, and season it with the remained seasoning sauce. You can clean mushroom by rubbing and removing the belly buttons. Roll it up properly and shred it at intervals of 0.1 cm-width.
- After cleaning mushroom and beef, its time to wash cucumber. You have to cut it into 5 cm-long, and shred them into 0.1 cm-wide. Make sure you clean other vegetables as well and into 5 cm-long and shred into 0.1 cm-wide/thick. Once you clean it all, marinate them with salt for 5 min and wipe water with cotton cloth.
- Remove the tails of mung bean sprouts (76 g). You have to pan-fry the egg for white garnish and cut them in same size of the cucumber. Make the mixture of salt, flour, water evenly and knead it to make the pancake dough. Make mustard juice, and blend seasoning sauce.
- You will have to preheat the pan and put some oil, and let it get boiled. Stir fry well the beef in right way along with brown oak mushrooms for a few minutes in medium level.
- Put some stone mushrooms and stir fry it for 10 sec on low heat and after some time put cucumber and carrot and stir fry it well for 30 sec on high heat, and keep it ideal to get cool down.
- Put some water in pot and heat it for 2 min. Once the water is boiled, scald mung bean sprouts with salt for 2 min.
- Later pan fry the wheat flour pancakes with 6 gm of the dough. The dish is almost ready.
- Put the pancake in the platterâs center and decorate it with prepared stuffs around the platter, matching colors. Serve with mustard juice.
Why you should try it?
The best art of having this food is that it is completely nutritious one. It contains a right balance of five necessary nutrients for your well-being. This dish is good for health and you can serve it as a welcome dish for your guests. It is said to be the best of the taste buds of foreigners who prefer for something that can whip up during the warm month of June.