How to Make Korean Nine Varieties - Guchulpan Asian Cooking Recipe Cuisine

Korea Guchulpan (Nine Varieties)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

PANCAKES:

1 1/2 cups all-purpose flour

1/4 tsp salt

2 eggs, beaten

8 oz milk

8 oz water

oil for greasing pan

FILLING:

sesame or vegetable oil for frying

10 dried shiitake mushrooms

soy sauce

ground black pepper

1 tsp sugar

3 eggs, separated

8 oz beef fillet, finely shredded

3 young carrots, peeled and shredded

salt

12 spring onions, cut into 1-inch lengths

1 giant white radish, peeled and shredded

8 oz zucchini, shredded

Dipping Sauce:

3/4 cup soy sauce

3 tbsp rice vinegar

3 tbsp crushed, toasted sesame seeds

2 tbsp finely chopped spring onions


Directions:

To make the pancakes, sift the flour and salt into a bowl. Mix the eggs with the milk and water and add to the flour, beating with a wooden spoon until smooth.

To cook the pancakes, heat a large frying pan and grease very lightly with oil. Pour in a ladle of the batter and swirl to cover the base of the pan thinly. Cook on medium to low heat so the pancake does not brown. TUrn and cook other side, then turn onto a board. When all the batter has been used, cut the pancakes into small rounds with a pastry cutter. Pile in the centre of the serving dish.

To make the filling, soak the dried mushrooms in very hot water for 30 minutes. Squeeze out the water, discard the tough stems and thinly slice the caps. Reserve the soaking liquid.

Heat a little sesame oil and stir-fry the mushrooms, then add soy sauce, pepper, sugar, 1/2 cup of the mushroom liquid. Cover and cook for 20 minutes or until the mushrooms are tender and all the liquid absorbed.

Beat the yolks and whites of the eggs separately and cook separately in a lightly greased pan to make thin, flat omelets. Turn out on a board and allow to cool, then shred into fine strips of white and yellow.

Heat 1 tbsp oil in a pan and stir-fry the beef, adding the soy sauce and ground black pepper to taste. Cook till browned and all the liquid has evaporated.

Cook the vegetables separately. The aim is to keep the natural color of the vegetables, so do not let them brown. Stir-fry the carrots in very little oil, adding salt to taste. Briefly stir-fry the spring onions. Stir-fry the radish until wilted, then season with salt. Stir-fry the zucchini for a few minutes and season with salt.

Combine the sauce ingredients and divide among individual sauce bowls for each diner.


Fill each pancake with any of the ingredients, roll it up and dip in the sauce.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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