Goojeolpan

Goojeolpan Recipe: A Korean Delight with Beef, Vegetables, and More

Region / culture: Korea | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Goojeolpan is a traditional Korean dish that consists of various ingredients served on thin crepes, creating a colorful and flavorful meal. This dish is not only delicious but also visually appealing, making it a popular choice for special occasions and gatherings.

History

Goojeolpan has a long history in Korean cuisine and is believed to have originated during the Joseon Dynasty. The dish was traditionally served to royalty and nobility, showcasing the abundance of ingredients and the skill of the chefs. Today, Goojeolpan is enjoyed by people of all backgrounds and is a favorite dish for celebrations and family gatherings.

Ingredients

0.33 lb (150 g) beef, thinly sliced
0.5 cucumber
0.5 carrot, thinly julienned
0.33 lb (150 g) bamboo shoots, thinly julienned
6 – 7 shiitake mushrooms, thinly sliced
4 oz (113 g) seok ee mushrooms, thinly sliced
3 eggs
flour
salt
pepper
sesame seed oil

Beef marinade

1 tsp soy sauce
1 tsp sugar
0.5 tsp sesame oil
0.5 tsp minced garlic

Shiitake marinade

0.5 tsp soy sauce
0.5 tsp sesame oil
0.25 tsp sugar

Gyeoja sauce

2 tbsp Korean mustard powder
1 tbsp water
1 tbsp vinegar
0.5 tbsp sugar

Kan jang sauce

2 tbsp soy sauce
1 tsp vinegar
1 tsp wasabi

How to prepare

Marinate beef and shiitake mushrooms, then sauté them in a pan.
Cut the cucumber into 1.5-inch lengths.
Prepare thin julienne strips from the outer green part of the cucumber.
Using a knife, peel the cucumber, making sure the peel is 0.13 inches thick. Be careful with your hands! Then, julienne the cucumber.
Sauté the cucumber in a pan with a little bit of salt.
Sauté the mushrooms, carrots, and bamboo shoots separately, adding some salt.
Separate the eggs, add salt, and make thin crepes called "ji dan".
Cut the crepes into very thin strips, about 1.5 inches in length.
Combine flour, salt, and water to make a very light batter.
In a non-stick pan, add 1 tbsp of vegetable oil and wipe it slightly with a paper towel.
Pour a small ladle of batter into the pan and make a very thin wrapper. Flip it once.
There are special serving plates for this dish in Korea, but you can arrange them on a large plate, leaving the center for the wrapper.
Serve with gyeoja sauce and kanjang sauce.

Variations

Substitute the beef with chicken or tofu for a vegetarian option.
Add different vegetables such as bell peppers, zucchini, or spinach for variety.
Experiment with different sauces and seasonings to customize the flavors.

Cooking Tips & Tricks

Make sure to thinly slice all the ingredients to ensure they cook quickly and evenly.

- Sauté each ingredient separately to bring out their individual flavors.

- Be careful when making the crepes, as they should be thin and delicate.

- Serve the dish on a large plate, arranging the ingredients in a visually appealing manner.

Serving Suggestions

Goojeolpan can be served as a main dish or as part of a larger Korean meal. It pairs well with steamed rice and a variety of side dishes such as kimchi and pickled vegetables.

Cooking Techniques

Sautéing

- Crepe-making

- Wrapping and assembling

Ingredient Substitutions

Korean mustard powder can be substituted with regular mustard.

- Wasabi can be omitted or replaced with horseradish for a milder flavor.

Make Ahead Tips

Prepare the ingredients ahead of time and assemble the dish just before serving to ensure freshness and optimal flavor.

Presentation Ideas

Arrange the ingredients on a large platter, with the crepes in the center and the vegetables and meat surrounding them. Garnish with sesame seeds or chopped green onions for a decorative touch.

Pairing Recommendations

Goojeolpan pairs well with a variety of Korean side dishes such as kimchi, pickled radishes, and seaweed salad. It also goes well with a refreshing glass of Korean rice wine or green tea.

Storage and Reheating Instructions

Store any leftover Goojeolpan in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the dish in a pan over low heat, being careful not to overcook the ingredients.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

Goojeolpan is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium.

Alergens

Allergens: Soy, wheat

Summary

Goojeolpan is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals. It is a nutritious and satisfying meal option.

Summary

Goojeolpan is a delicious and nutritious Korean dish that features a variety of ingredients served on thin crepes. With its colorful presentation and flavorful combination of flavors, it is sure to be a hit at your next gathering. Enjoy this traditional dish with family and friends for a memorable dining experience.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe. It was during a visit to my friend Minji's house in Korea many years ago. Minji's mother, Mrs. Park, was a master in the kitchen, and I was always in awe of her culinary skills.

One day, Mrs. Park invited me to watch her make a traditional Korean dish called Goojeolpan. Goojeolpan is a beautiful and intricate dish made up of nine different types of vegetables, meats, and seafood, all arranged on a large wooden platter. The dish is served with thin crepes made from flour and water, which are used to wrap the various ingredients.

As I watched Mrs. Park prepare the ingredients, I was amazed by the precision and care she put into each step. She explained to me that each component of the dish had to be cooked and seasoned separately to ensure that they all retained their individual flavors.

Mrs. Park showed me how to julienne carrots, cucumbers, mushrooms, and other vegetables with a sharp knife. She marinated thin slices of beef and pork in a mixture of soy sauce, garlic, and sesame oil. She also cooked shrimp and squid until they were tender and flavorful.

Once all the ingredients were ready, Mrs. Park arranged them on the wooden platter in a beautiful and colorful display. She placed each item in a separate section of the platter, creating a visually stunning presentation.

Next, Mrs. Park showed me how to make the crepes for wrapping the ingredients. She poured a thin layer of batter into a hot skillet and cooked it until it was lightly browned on both sides. The crepes were soft and pliable, perfect for holding the various fillings.

Finally, Mrs. Park assembled the Goojeolpan, placing a crepe on a plate and adding a small amount of each ingredient on top. She showed me how to fold the crepe around the fillings, creating a neat and compact package.

As I took my first bite of the Goojeolpan, I was overwhelmed by the burst of flavors and textures in my mouth. The sweet and crunchy vegetables, the savory meats, and the delicate seafood all worked together harmoniously. The crepe added a soft and chewy element to the dish, making it a truly satisfying meal.

From that day on, I was determined to master the art of making Goojeolpan myself. I practiced diligently, honing my knife skills and experimenting with different flavor combinations. I sought out recipes and tips from other Korean cooks, always striving to improve my technique.

Over the years, I have made Goojeolpan for my family and friends on special occasions. Each time I prepare the dish, I am reminded of Mrs. Park's skill and generosity in sharing her knowledge with me. I am grateful for the opportunity to learn from her and to pass on this traditional recipe to future generations.

In the end, Goojeolpan is more than just a dish to me. It is a symbol of friendship, learning, and the joy of sharing delicious food with the ones we love. And for that, I will always be grateful.