Photograph of the finished Gujeolpan

Korea · Mâm chín ô cung đình

Gujeolpan

1 hr 30 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 5.6 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Beef Beef 7.1 oz
  • Photograph of Carrot Carrot 4.2 oz
  • Photograph of Cucumber Cucumber 4.2 oz
  • Photograph of Zucchini Zucchini 4.2 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.1 oz
  • Photograph of Prawns Prawns 4.2 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Pine nuts Pine nuts 0.4 oz

Method

  1. 1 Mix the flour with water and a pinch of salt, let it rest for 20 minutes, then spread it into thin, round sheets.
  2. 2 Coat the egg yolks and egg whites separately into two thin layers, then cut them into strips.
  3. 3 Slice the beef into strips, marinate with soy sauce, sugar, and sesame oil for 15 minutes, then stir-fry for 3 minutes until cooked through.
  4. 4 Shred the carrots, cucumbers, zucchini, and shiitake mushrooms, then stir-fry each ingredient quickly for 2 minutes to preserve their color.
  5. 5 Boil the shrimp for 3 minutes, peel them, and then cut them in half lengthwise.
  6. 6 Arrange eight types of filling around the tray and place the thin pastry in the center, sprinkle with pine nuts, then roll it up before eating.
Start cooking