Gujeolpan (Nine Section Dish)


Gujeolpan (Nine Section Dish)
Your rating: None Average: 4.6 (8 votes)
Author: umma
Date: 4-20-10
Servings: 4
Prep Time: 30 minutes
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This is a traditional dish that is served in a nine-sectioned container (gu means nine in Korean), with the wrapper sitting in the middle. It can be made up of a variety of seasoned beef and vegetables which you eat by wrapping up in a thin crepe-like item called miljeonbyeong 밀전병. It's best to prepare all of the sauces (A,B,C) first, then prepare each of the dishes, and lastly the pancakes. For the sake of clarity, I note when one of the nine dishes is completed and can be set aside. Also, for serving, if you don’t have a sectional dish you can just use a large serving plate and arrange prepared ingredients side by side.

Recipe Ingredients:

  • SAUCE A ingredients
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp finely chopped green onion
  • ½ tsp minced garlic
  • ½ tsp sesame seed powder (kaesogum 깨소금)
  • 1 tsp sesame oil
  • ¼ tsp ground black pepper
  • SAUCE B ingredients
  • 2 tbsp Korean-style soy sauce (guk ganjang 국간장)
  • 1½ tbsp vinegar
  • 1½ tbsp sugar
  • 1 tbsp Asian pear juice
  • 1 tsp soy sauce
  • 2 tbsp water
  • dash salt
  • SAUCE C ingredients
  • 2 tbsp soy sauce
  • ¼ tbsp sugar
  • 1 tbsp vinegar
  • 2 tbsp water
  • MAIN ingredients
  • 5 oz beef, rump
  • 6-7 shiitake mushrooms, soaked and strained
  • 1 oz soaked rock tripe mushroom (seoki busuht 석이버섯)
  • 2 cucumbers
  • 2 carrots
  • 3 large king oyster mushroom
  • 3 eggs
  • 2 tsp ground pine nuts
  • dash sesame oil
  • vegetable oil
  • dash salt
  • CREPE ingredients (miljeonbyeong 밀전병)
  • 1 cup flour
  • 1 1/5 cups water
  • 1 tsp vegetable oil
  • ½ tsp salt

Recipe Steps:

  • Prepare Sauces A, B and C.
  • Thinly slice beef along the grain (freezing the meat for 1/2 hour makes it easier to cut thinly). Marinate the beef with half of sauce A mixture and let it sit for 10-15 min. Heat a frying pan and sauté until nearly all of the sauce has evaporated and meat is browned. Dish 1 is done.
  • Remove stems from shitake mushrooms and rinse, wiping the caps with paper towel. Thinly slice and cut into matchstick style. Marinate with leftover Sauce A for 15 minutes. Saute in a frying pan, for 2-3 minutes and set aside. Dish 2 is done.
  • Rub the rock tripe mushrooms thoroughly with hands to remove moss (lichen) and rinse. Wipe with paper towel and cut into matchstick style. Marinate with 1 tsp sesame oil and ½ tsp of salt for 15-20 min. Saute in a frying pan – set aside. Dish 3 is done.
  • Cut cumcumbers into about 1 1/2"length and peel the skins in a circular pattern – then cut into matchstick style. Sprinkle with dash salt and leave it on for 10 min – drain and sautee lightly over high heat. Dish 4 is done.
  • Slice carrots thinly, and cut into matchstick style, same as cucumbers – sprinkle with dash salt and sauté lightly over high heat – set aside. Dish 5 is done.
  • Cut king oysters into halves and thinly slice – sprinkle with salt and let sit for 5 min – drain and lightly pan fry over high heat. Dish 6 is done.
  • Separate egg whites from the yolk – beat the whites and pan fry into thin sheets. Cool, and finely slice into narrow match sticks, about 1½" long. Do the same with the egg yolk (sprinkle in a bit of water to the yolk to thin it) and set aside. Dishes 7 and 8 are done.
  • Mix miljeonbyeong (crepe) ingredients together well. Strain through a sieve, rubbing with your hands to get rid of any lumps. Heat a frying pan with some vegetable oil (1 tbsp) then lower to minimum heat and wipe the pan with a paper towel. Drop 1 tablespoonful of the dough mixture on the pan –- it should form a thin circle about 5" in diameter. Repeat until all the mixture is used.
  • Place the miljeonbyeong (crepe) in the middle compartment of the nine-sectioned dish (or on a plain, large round dish). Sprinkle ground pine nuts between the sheets of the crepes. Put the rest of the prepared ingredients in the surrounding eight other compartments of the dish (or in piles on your large round dish).
  • Serve sauce B and C on the side. To eat, each person can use the miljeonbyeong, or crepe, to wrap the other items and use a little of the Sauces A and B on top.

Serving Size: 4
Preparation Time: 30 minutes

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