Chiljeolpan: A Colorful Royal Feast – A Visually Stunning Korean Dish
The Pinnacle of Korean Cuisine: Beautifully Crafted Chiljeolpan You Can Make at Home
Inspired by the Korean Cuisine National Skill Test recipes, this Chiljeolpan is a visually delightful and delicious dish that’s surprisingly achievable at home. The key lies in the precise knife skills and careful preparation of each colorful ingredient. Impress your guests or treat yourself to a taste of royal Korean tradition.
Main Ingredients- 50g Pork for Japchae (thinly sliced)
- 1 Fresh Egg
- 1/2 Cucumber
- 50g Carrot
- A small amount of Wood Ear Mushrooms
- 5 Tbsp All-Purpose Flour
- 6 Tbsp Water
- A little Cooking Oil
Seasonings- Salt to taste
- 1 tsp Soy Sauce
- 1/2 tsp Sugar
- A little Sesame Oil
- A pinch of Black Pepper
Mustard Dipping Sauce- 1 tsp Mustard
- 1 Tbsp Vinegar
- 1 tsp Sugar
- 1 Tbsp Soy Sauce
- 1 Tbsp Water
- Salt to taste
- 1 tsp Soy Sauce
- 1/2 tsp Sugar
- A little Sesame Oil
- A pinch of Black Pepper
Mustard Dipping Sauce- 1 tsp Mustard
- 1 Tbsp Vinegar
- 1 tsp Sugar
- 1 Tbsp Soy Sauce
- 1 Tbsp Water
Cooking Instructions
Step 1
Finely julienne the cucumber and carrot into the thinnest possible strips. Uniformity in thickness will ensure even cooking and a beautiful presentation.
Step 2
Prepare a lightly salted water by dissolving a pinch of salt in cool water. Soak the julienned cucumber and carrot in this brine for 5-10 minutes. This process helps to soften them slightly and remove any bitterness. Afterwards, rinse them gently under running water and squeeze out as much moisture as possible by hand.
Step 3
Rehydrate the dried wood ear mushrooms by soaking them in warm water for at least 30 minutes, or until fully softened and pliable. Rinse them thoroughly to remove any grit.
Step 4
In a bowl, combine the thinly sliced pork with 1 tsp soy sauce, 1/2 tsp sugar, a pinch of black pepper, and a little sesame oil. Mix well and let it marinate for about 10-15 minutes to allow the flavors to penetrate the meat.
Step 5
Separate the egg yolk and white. Pan-fry them into thin omelets (jidan). Once cooled slightly, thinly julienne both the egg yolk and egg white separately. These vibrant strips will add beautiful color contrast.
Step 6
Once the wood ear mushrooms are fully rehydrated, trim off any tough stems and thinly julienne them. Aim for fine, delicate strips that integrate well with the other ingredients.
Step 7
Place the julienned wood ear mushrooms in a small bowl. Season with a little sesame oil and a pinch of salt. Gently toss to combine, infusing them with a subtle nutty aroma.
Step 8
In a separate bowl, whisk together 5 Tbsp of all-purpose flour and 6 Tbsp of water until smooth. It’s crucial to eliminate any lumps. For the best results, strain this batter through a fine-mesh sieve, pressing out any remaining bubbles or lumps. A perfectly smooth batter is key to creating delicate crepes.
Step 9
Heat a non-stick pan over low heat. Lightly grease the pan with cooking oil, then wipe it with a paper towel to create a thin, even layer of oil. Pour about 1 Tbsp of the batter into the center of the pan and gently swirl to form a thin, round crepe. Cook for a moment until the edges start to lift, then carefully flip and cook for just a few more seconds. Avoid overcooking to maintain a delicate texture.
Step 10
Once cooked, carefully remove the crepes from the pan and let them cool slightly on a plate. Stack them neatly once they are cool enough to handle, ensuring they don’t stick together.
Step 11
Using the same pan (add a tiny bit more oil if needed), stir-fry the prepared ingredients in the following order: cucumber, carrot, wood ear mushrooms, and finally the marinated pork. Cook each ingredient briefly, just until tender-crisp, to preserve their vibrant colors and textures.
Step 12
In a small bowl, combine 1 tsp mustard, 1 Tbsp vinegar, 1 tsp sugar, 1 Tbsp soy sauce, and 1 Tbsp water. Whisk until the sugar and mustard are fully dissolved, creating a well-balanced, tangy dipping sauce.
Step 13
Arrange the cooked ingredients and the delicate crepes artfully on a serving platter. Serve immediately with the mustard dipping sauce on the side for a beautiful and flavorful presentation. Enjoy this exquisite taste of Korean royal cuisine!
