Goojeolpan (Crepes with eight stuffing)
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Contents |
[edit] Description
[edit] Ingredients
- 1/3 lb Beef, very thin strips
- 1/2 cucumber, 1/2 carrot, thin juliennes
- 1/3 lb bamboo shoot, thin juliennes
- 6-7 shiitake mushroom, thin sliced
- 4 oz seok ee Mushroom, thin sliced
- 3 eggs, flour, salt, pepper, sesame seed oil
Beef marinate:
- 1 tsp soy sauce,
- 1 tsp Sugar,
- 1/2 tsp sesame oil,
- 1/2 tsp minced garlic
Shiitake marinate:
- 1/2 tsp soy sauce,
- 1/2 tsp sesame oil,
- 1/4 tsp Sugar
Gyeoja sauce:
kan jang sauce:
- 2 tbsp soy sauce,
- 1 tsp venegar,
- 1 tsp Wasabi
[edit] Directions
Marinate Beef, shiitake mushroom and sauté in a pan.
Cut cucumber into 1.5 inch length. We need thin julienne of out side green part of cucumber. Use knife, peel outside of cucumber1/8 inch thick. -- this is a tricky part, be careful with your hands! Then, make julienne out if it. Saute in a pan with a little bit of salt.
Saute Mushrooms, carrot and bamboo shoot separately with some salt.
Separate eggs, add salt and make "Ji Dan" (thin crepe). Cut into 1.5 inch length very thin strips.
Combine flour, salt, water and make very light batter. In a non-stick pan, put 1 tbsp vegetable oil and wipe out slightly with a paper towel. Pour 1 small ladle of batter, and make very thin wrapper -- flip once.
There are special serving plate for this dish in Korea. But you can arrange them in a big plate and leave center for wrapper.
Serve with gyeoja sauce and kanjang sauce.
