Platter of nine Korean delicacies, ‘Gu Jeol Pan’, is a Korean royal cuisine that has eight delicately seasoned vegetables, meat, and thin crepe wrappers. This elegantly presented Korean dish is a naturally low carb, healthy meal that will make anyone feel like a royalty!
½cenoki mushroomsseparated, and cut in 2-2½ inch long
2teaspoonTamari
1teaspoontoasted sesame oildivided
1tablespoonfinely chopped scallionsdivided, and more for garnish
1tablespoonminced garlicdivided
1teaspoonblack sesame seedsdivided
1tablespoonfresh black pepperdivided
1tablespoonsea saltdivided
2tablespoonavocado oildivided as needed as you sauté meat and vegetables below
Wrapping Sauce
1 tablespoongochujang
1 tablespoonrice vinegar
1teaspoonKorean mirin
1 tbsp finely chopped scallions
1 clovegarlicfinely minced
1tsp rice syrup or honey
Instructions
Slice the Korean radish thinly, using a sharp knife or a mandolin. Mix the cane sugar, vinegar, pinch of salt, and water in a small bowl. Place the radish slices in the vinegar mixture and refrigerate until use.
Soak the dried shiitake mushrooms in cold water for an hour or longer until they soften. When they are soft, squeeze the water out. Add the mushrooms to a small mixing bowl and mix in 1 teaspoon tamari, ½ teaspoon garlic, ¼ teaspoon sesame oil, ¼ teaspoon sesame seeds, pinches of salt and fresh black pepper and set aside.
Season the meat with 1 teaspoon tamari, 1 teaspoon garlic, 1 teaspoon scallions, ½ teaspoon sesame oil, ¼ teaspoon sesame seeds, and pinch of fresh black pepper and set aside.
Bring 2 cups of water to boil in a small pot. Blanch the spinach for 5 seconds or until the spinach is soft and turns deep green color. Strain the spinach and place them in icy cold water. Take out the spinach and squeeze out the water. Season the spinach with ¼ teaspoon sesame oil, ½ teaspoon sesame seeds, ½ teaspoon garlic, 1 teaspoon scallions, pinches of salt and fresh black pepper and set aside.
Cook the Mung Bean Sprouts similarly by blanching in boiling water for 5 seconds or until mung bean sprouts are soft. Season the blanched sprouts with ¼ teaspoon sesame oil, ½ teaspoon sesame seeds, 1 teaspoon scallions, ½ garlic, pinches of salt and fresh black pepper and set aside.
Cut the red bell pepper, cucumbers and carrots in match-sticks shapes with a sharp knife.
Wash the enoki mushrooms and cut (the bottom ends that are connected together) into 2-2½ inch pieces.
Heat the pan over medium high heat. Add 1 tablespoon avocado oil and quickly sauté shiitake mushrooms for 1 minute. Set aside when they are seasoned and softer.
Add more avocado oil to the pan and sauté red bell pepper with remaining garlic, pinches of salt and fresh black pepper. When the peppers a little soft, set aside. Then, sauté carrots with pinches of salt and fresh black pepper. Sauté the meat last for 1 or 2 minutes until the meat is done to your likeness. Set aside the cooked dishes for plating in the Gu Jeol Pan or a serving platter.
Place the each of the ingredients in the 8 compartments of the Gu Jeol Pan and the radish slices in the middle compartment.
Alternatively, place the ingredients on a large serving platter.
Place the ingredients of your choice on the radish slice, top with the sauce and wrap to eat.
Wrapping Sauce
Combine all the ingredients and mix well. Serve with Gu Jeol Pan for dipping the wrapped delicacies
Video
Notes
Traditionally, the wrapping sauce is made with spicy Korean yellow mustard sauce. You can serve with a pre-made Korean yellow mustard sauce if you can find it at your local Korean store.