Platter of Nine Delicacies - 구절판

구절판

Introduction
Gujeolpan refers to either an elaborate Korean dish consisting of nine different foods assorted on a wooden plate with nine divided sections in an octagon shape or the plate itself. The name is composed of three hanja words: gu (구 , nine), jeol (절 , section) and pan ( 판, plate) in Korean. Foods are separated by color and ingredients, and comprise various namul (seasoned leaf vegetables), meats, mushrooms, and seafood items. In the center of the tray is a stack of small jeon (Korean style pancakes) made with wheat flour, which are called miljeonbyeong (밀전병). In addition to its use as a food platter used to serve many dishes of food at once, gujeolpan is also considered a decorative item.

Gujeolpan

History and Aesthetic Appeal
The history of gujeolpan dates back as early as the 14th century in which it has become closely associated with the Joseon royalty. The octagonal dish itself can be made of wood or plastic and its divided into eight side sections and one center section; slightly resembling a flower. It also can include elaborate carvings, gem encrustations and detailed drawings. Original royal gujeolpan dish platters can be observed in museums as featured artifacts in royal table setting reconstructions. Gujolpan is considered to be one of the most beautiful and colorful centerpiece Korean dishes. The nine sections are carefully divided and assorted with an appropriate amount of assorted meats and vegetables to make it colorful and aesthetically appealing.

Ingredients

• 1/3 lb beef, pork or chicken
• 1 small English cucumber
• 1 small carrot
• 1 bunch Korean chives
• 6-7 shitake mushroom
• 1 bundle/bunch enoki mushroom
• 3 eggs
• salt
• pepper
• sesame oil as needed

Wrap Batter

• 3/4 cup flour
• 1 cup water or milk
• 2 eggs
• 1/4 tsp salt

Beef Marinade

• 1 tbsp soy sauce
• 1 tbsp sugar
• 1/2 tsp sesame oil
• 1/2 tsp minced garlic

Shiitake Marinade

• 1/2 tsp soy sauce
• 1/2 tsp sesame oil
• 1/4 tsp sugar

Gyeoja Sauce

• 2 tbsp Korean mustard powder
• 1 tbsp water
• 1 tbsp vinegar
• 1/2 tbsp sugar

Kan Jang Sauce

• 2 tbsp soy sauce
• 1 tsp vinegar
• 1 tsp wasabi

Instructions
1. Meat

1. Mix marinade for meat by whipping ingredients with a wisk. Let stand while slicing meat.
2. Partially freeze the meat (just until very firm) then thin slice (about 1/8 inch slices).
3. cut each slice into thin strips of about 1/8 inch width and about 1 1/2 inch in length.
4. Place meat in marinade and let stand for 1 hour.
5. Place marinated meat into a hot pan and lightly stir fry until just browned.
6. Remove from heat and let cool.

2. Shitake Mushroom

1. Mix marinade for Shitakes by whipping ingredients together with a wisk. let stand while slicing mushrooms.
2. Thinly slice the Shitakes from top to bottom, then place into marinade. Let stand for fifteen minutes.
3. Place marinated Shitake slices into a hot pan with a small amount of sesame oil and briefly stir fry  (two to three minutes).
4. Remove from heat and let cool.

3. Cucumber

1. Cut cucumber in half lengthwise, then use a small spoon and remove the seed/pulp down to within 1/4 of the peel.
2. Slice each half into long thin strips about 1/8 inch wide by 1/8 inch thick.
3. Cut the strips into 1 1/2 inch lengths.
4. Place cucumber strips into a hot pan with a small amount of sesame oil, sprinkle very lightly with salt, and stir fry for one to two minutes.
5. Set aside and let cool.

4. Carrot

1. Cut carrot into 1 1/2 inch sections, then slice each section lengthwise into 1/8 inch thick slices.
2. Cut each slice into thin strips about 1/8 inch thick.
3. Place carrot strips into a hot pan with a small amount of sesame oil and stir fry for two too three minutes, until tender crisp
4. Set aside and let cool.

5. Enoki mushrooms

1. Separate enoki mushroom then place in a hot pan with a small amount of sesame oil and stri fry for one minute.
2. Set aside and let cool.

6. Korean chives

1. Place Korean chives in a hot pan with a small amount of sesame oil and stir fry for one minute.
2. Set aside and let cool.

7. Eggs

1. Separate yolks from whites.
2. Combine yolks and whip together.
3. Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).
4. Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.
5. Remove from heat and let cool.
6. Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.
7. Repeat with egg whites.

8. Wraps

1. Combine flour, salt, milk/water and mix into a very thin batter.
2. Lightly oil a small pan and heat over medium high heat.
3. Spoon in just enough batter to make a very thin crepe like wrapper about two inches in diameter.
4. Cook until top just begins to firm and bottom is very lightly browned, then flip and cook until very lightly browned (about 20 seconds).
5. Repeat until batter is used up.

9. Mix each sauce separately, and place in dipping container.
10. Place wraps in the centre of a large serving plate and arrange the eight filling ingredients around the wrappers. Place sauce containers to either side of the serving plate.
11. How to eat
Place a wrap on a small plate and place a small amount of each filling just off center in the wrap. Fold the "short side" over the filling then continue to roll. Dip in either of the dipping sauces and eat.

Video


Arirang TV - Two Chefs



Source: Wikipedia, Chow