Pairs well with Guseolpan (Korean Vegetable Platter)
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Guseolpan (Korean Vegetable Platter)
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A traditional Korean dish featuring various vegetables wrapped in thin wheat pancakes, perfect for entertaining guests.
00:40:00 total
Serves 2
medium
Vegetable Highlight
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Ingredients
- wood ear mushrooms - watch the video to see (soaked and julienned)
- cucumber - 1/2 (scrubbed and julienned)
- shiitake mushrooms - 2 (sliced and julienned)
- burdock root - watch the video to see (julienned)
- zucchini - 1/4 (julienned)
- carrot - 1/2 (julienned)
- mung bean sprouts - a handful (blanched)
- soy sauce - 1 tbsp (for seasoning)
- cooking wine - 1 tbsp (for seasoning)
- sugar - 1/2 tbsp (for seasoning)
- minced garlic - 1 tsp (for seasoning)
- sesame oil - 1 tbsp (for seasoning)
- pepper - watch the video to see (to taste)
- flour - 1 cup (for pancakes)
- water - 1 cup (for pancakes)
- salt - 3 pinches (for pancakes)
- sesame oil - 2 drops (for pancakes)
- mustard - 1/2 tbsp (for dipping sauce)
- vinegar - 5 tbsp (for dipping sauce)
- sugar - 1 tbsp (for dipping sauce)
- pepper - watch the video to see (for dipping sauce)
Instructions
- Prepare Wood Ear Mushrooms: Soak the wood ear mushrooms in cold water, squeeze, and finely julienne them.
- Prepare Cucumber: Scrub the cucumber with coarse salt, cut it into 4 pieces, peel, and julienne.
- Prepare Shiitake Mushrooms: Remove the stems from shiitake mushrooms, slice, and finely julienne.
- Prepare Other Vegetables: Julienne the burdock root, zucchini, and carrot.
- Blanch Mung Bean Sprouts: In a heated pan, blanch mung bean sprouts with a cup of water.
- Make Soy Sauce Seasoning: Mix soy sauce, cooking wine, sugar, minced garlic, sesame oil, and pepper.
- Stir-Fry Vegetables: In a heated pan, stir-fry shiitake mushrooms, cucumber, zucchini, and carrot in order, adding a pinch of salt to each.
- Braise Burdock Root: Transfer vegetables to a plate, add julienned burdock root and half of the soy sauce seasoning to the pan with remaining water, and braise.
- Make Miljeonbyeong Batter: Mix flour, water, salt, and sesame oil in a bowl.
- Cook Miljeonbyeong: Over low heat, add oil to a pan, wipe off excess, and spread a spoonful of batter into a thin circle.
- Assemble Guseolpan: Arrange the fillings around the center of a plate and stack the miljeonbyeong in the center.
