Nine-section dish ('kujulpan')

Korean Nine-Section Dish (Kujulpan) Recipe with Beef, Sesame Salt, Cucumber, and More

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

Introduction

The Nine-section dish, also known as 'kujulpan', is a traditional Korean dish that is not only visually stunning but also delicious. This dish is typically served on special occasions and holidays, showcasing a variety of flavors and textures in each section of the dish.

History

The Nine-section dish has a long history in Korean cuisine, dating back to the Joseon Dynasty. It was originally served to royalty and nobility as a way to showcase the culinary skills of the chefs. Each section of the dish represented different ingredients and flavors, creating a harmonious and balanced meal.

Ingredients

A: 3 oz (85 g) of beef, 1 tsp of soy sauce, 2 tsp of chopped green onion
0.5 tsp of sesame salt, 0.5 tsp of chopped garlic, 1 tsp of sugar
B: 0.33 lb of shrimp, salt, vinegar
C: 0.5 cucumber, 3 oz (85 g) of carrot, 2 tsp of salt, 2 tsp of sesame oil
D: 3 oz (85 g) of bamboo shoots, 1 tsp of sugar, sesame oil
E: 6 dried brown oak mushrooms, 1 tsp of soy sauce, 0.5 tsp of sugar, sesame oil
F: 1 egg, salt
G: 3 oz (85 g) of bellflower roots, 1 tsp of salt, 0.5 tsp of sesame oil, 0.5 tsp of garlic
H: 1 cup of flour, 1 cup of water, salt
I: 1 tbsp of chopped pine nuts

How to prepare

Remove the entrails from the shrimp. Insert toothpicks into the shrimps and scald them in boiling water; remove the shells. Cut the flesh into thin strips and mix with the salt, sugar, and vinegar.
Cut the beef into strips, season it with ingredients A and fry.
Cut the carrot and cucumber into strips and sprinkle with salt. Squeeze out the water and fry. Cut the bamboo shoots into strips and fry.
Fry the beaten egg and cut it into 2" long strips.
Scald and shred the bellflower roots finely. Fry them in sesame oil and mix them with ingredients G.
Mix and beat the ingredients H until the batter is smooth and make thin pancakes.
Layer the pancakes in the center section of the 9-section dish, topping each one with a little powdered pine nut. Then arrange the other 8 ingredients.

Variations

There are many variations of the Nine-section dish, with different ingredients and flavors to suit individual preferences. Some variations may include seafood, tofu, or different types of vegetables.

Cooking Tips & Tricks

To ensure that each section of the Nine-section dish is cooked to perfection, it is important to prepare all the ingredients in advance and have them ready to assemble. Make sure to cut the ingredients into uniform strips for a visually appealing presentation. Additionally, be mindful of the cooking times for each ingredient to ensure that they are cooked just right.

Serving Suggestions

The Nine-section dish can be served as a main course or as part of a larger meal. It pairs well with steamed rice and a side of kimchi for a complete and satisfying meal.

Cooking Techniques

The key to preparing the Nine-section dish is to cook each ingredient separately and then assemble them in the 9-section dish. This ensures that each ingredient retains its individual flavor and texture.

Ingredient Substitutions

If you are unable to find some of the ingredients for the Nine-section dish, you can make substitutions as needed. For example, you can use chicken or tofu instead of beef, or zucchini instead of cucumber.

Make Ahead Tips

You can prepare some of the ingredients for the Nine-section dish in advance to save time on the day of serving. For example, you can cook the beef and shrimp ahead of time and store them in the refrigerator until ready to assemble.

Presentation Ideas

The Nine-section dish is traditionally served in a 9-section dish, with each ingredient arranged in its own section. You can also garnish the dish with additional pine nuts or sesame seeds for a decorative touch.

Pairing Recommendations

The Nine-section dish pairs well with a variety of Korean side dishes such as kimchi, pickled vegetables, and steamed rice. It can also be served with a bowl of hot soup for a complete and satisfying meal.

Storage and Reheating Instructions

Leftover Nine-section dish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the dish in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of the Nine-section dish contains approximately 350 calories, making it a relatively low-calorie meal option. However, portion sizes should be monitored to ensure that calorie intake is controlled.

Carbohydrates

The Nine-section dish is a carb-heavy dish, with ingredients such as rice, noodles, and vegetables providing a good source of carbohydrates. These carbohydrates are essential for providing energy to the body and fueling daily activities.

Fats

The fats in the Nine-section dish mainly come from ingredients such as sesame oil and pine nuts. While fats are important for overall health, it is important to consume them in moderation to maintain a balanced diet.

Proteins

Proteins in the Nine-section dish come from ingredients such as shrimp, beef, and eggs. Protein is essential for building and repairing tissues in the body, making it an important component of a healthy diet.

Vitamins and minerals

The Nine-section dish is packed with vitamins and minerals from a variety of ingredients such as bellflower roots, carrots, and cucumbers. These vitamins and minerals are essential for overall health and well-being.

Alergens

The Nine-section dish contains ingredients such as shrimp, eggs, and pine nuts, which may be allergens for some individuals. It is important to be mindful of any food allergies or sensitivities when preparing this dish.

Summary

Overall, the Nine-section dish is a well-balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious and visually appealing dish that is perfect for special occasions and gatherings.

Summary

The Nine-section dish is a traditional Korean dish that is both visually stunning and delicious. With a variety of flavors and textures in each section, this dish is perfect for special occasions and gatherings.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was many years ago, when I was just a young girl living in a small village nestled in the mountains of South Korea. I remember the crisp autumn air, the sound of leaves crunching beneath my feet as I made my way through the forest to visit my dear friend, Mrs. Park.

Mrs. Park was known throughout the village for her incredible cooking skills. Her dishes were always bursting with flavor, and she was generous enough to share her recipes with anyone who asked. On this particular day, I had heard whispers of a new dish she had been working on – a nine-section dish, also known as kujulpan. Intrigued, I knew I had to learn how to make it for myself.

As I arrived at Mrs. Park’s humble home, the scent of ginger and garlic wafted through the air, tempting my taste buds. Mrs. Park greeted me with a warm smile and invited me into her cozy kitchen. She handed me an apron and began to explain the intricacies of the dish.

The nine-section dish, she explained, was a traditional Korean meal made up of nine different components, each representing a different flavor and texture. It was meant to be a feast for the eyes as well as the stomach, with vibrant colors and bold flavors that would delight anyone who had the pleasure of tasting it.

Mrs. Park began by showing me how to prepare the different sections of the dish. We started with the protein – marinated beef that had been tenderized with a mixture of soy sauce, sesame oil, and garlic. The beef sizzled in the pan, filling the kitchen with a mouthwatering aroma.

Next, we moved on to the vegetables – a rainbow of colors that included carrots, bell peppers, and mushrooms. Mrs. Park demonstrated how to julienne the vegetables with precision, creating delicate strips that would add a pop of color and crunch to the dish.

As we worked our way through the recipe, Mrs. Park shared stories of her own childhood and how she had learned to cook from her mother and grandmother. She spoke of the importance of passing down recipes through the generations, keeping traditions alive in a rapidly changing world.

After hours of chopping, sautéing, and simmering, the nine-section dish was finally complete. Mrs. Park arranged each component on a large platter, creating a stunning display of colors and textures. As I took my first bite, I was transported to a world of flavors – savory beef, crisp vegetables, and a hint of sweetness from the spicy sauce that tied everything together.

I knew in that moment that this recipe would become a staple in my own kitchen. Over the years, I have made the nine-section dish for my family and friends, passing down the recipe and the memories that come with it. Each time I prepare it, I am reminded of Mrs. Park and the day she taught me how to create a culinary masterpiece that would bring joy to all who tasted it.

And so, the recipe for kujulpan has become a cherished part of my culinary repertoire, a reminder of the power of food to bring people together and keep traditions alive. I am grateful to Mrs. Park for sharing her knowledge and her love of cooking with me, and I will always treasure the memory of discovering this delicious dish for the first time.