Colorful Four-Color Wheat Crepes (Miljeonbyeong)
Vibrant Four-Color Wheat Crepes Made with Korean Wheat Flour
Elevate your party menu with these beautiful and easy-to-make Korean wheat crepes, inspired by the traditional ‘Gujeolpan’ (nine-section dish). We’ve infused our wholesome Korean wheat flour with a spectrum of natural colors, creating a visually stunning and delicious dish that’s perfect for entertaining.
Crepe Batter
- 120g Korean wheat flour (approx. 10g per crepe)
- A pinch of purple sweet potato powder (for color)
- A pinch of pumpkin powder (for color)
- A pinch of mugwort powder (for color)
Beef Stir-fry
- 100g beef
- 1 Tbsp soy sauce
- 1 Tbsp onion juice
- 1 Tbsp sugar
- 1 tsp minced garlic
- A pinch of black pepper
- A pinch of sesame oil
Shiitake Mushroom Stir-fry
- 2 shiitake mushrooms
Bean Sprout Salad
- 50g bean sprouts
- A pinch of salt
- A pinch of sesame oil
Egg Garnish
- 2 eggs
Carrot Stir-fry
- 50g carrots
- A pinch of salt
- A pinch of black pepper
Zucchini Stir-fry
- 1/2 zucchini
- A pinch of salt
- A pinch of black pepper
Mustard Sauce
- 1 Tbsp mustard powder
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp water
- 1 tsp minced garlic
- 1/2 tsp soy sauce
- 1 tsp ground pine nuts
- A pinch of salt
- A pinch of sesame oil
- 100g beef
- 1 Tbsp soy sauce
- 1 Tbsp onion juice
- 1 Tbsp sugar
- 1 tsp minced garlic
- A pinch of black pepper
- A pinch of sesame oil
Shiitake Mushroom Stir-fry
- 2 shiitake mushrooms
Bean Sprout Salad
- 50g bean sprouts
- A pinch of salt
- A pinch of sesame oil
Egg Garnish
- 2 eggs
Carrot Stir-fry
- 50g carrots
- A pinch of salt
- A pinch of black pepper
Zucchini Stir-fry
- 1/2 zucchini
- A pinch of salt
- A pinch of black pepper
Mustard Sauce
- 1 Tbsp mustard powder
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp water
- 1 tsp minced garlic
- 1/2 tsp soy sauce
- 1 tsp ground pine nuts
- A pinch of salt
- A pinch of sesame oil
- 50g bean sprouts
- A pinch of salt
- A pinch of sesame oil
Egg Garnish
- 2 eggs
Carrot Stir-fry
- 50g carrots
- A pinch of salt
- A pinch of black pepper
Zucchini Stir-fry
- 1/2 zucchini
- A pinch of salt
- A pinch of black pepper
Mustard Sauce
- 1 Tbsp mustard powder
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp water
- 1 tsp minced garlic
- 1/2 tsp soy sauce
- 1 tsp ground pine nuts
- A pinch of salt
- A pinch of sesame oil
- 50g carrots
- A pinch of salt
- A pinch of black pepper
Zucchini Stir-fry
- 1/2 zucchini
- A pinch of salt
- A pinch of black pepper
Mustard Sauce
- 1 Tbsp mustard powder
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp water
- 1 tsp minced garlic
- 1/2 tsp soy sauce
- 1 tsp ground pine nuts
- A pinch of salt
- A pinch of sesame oil
- 1 Tbsp mustard powder
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp water
- 1 tsp minced garlic
- 1/2 tsp soy sauce
- 1 tsp ground pine nuts
- A pinch of salt
- A pinch of sesame oil
Cooking Instructions
Step 1
Prepare the Crepe Batter: Combine the wheat flour and water in a 1:1 ratio to create a smooth batter. For the natural color powders (purple sweet potato, pumpkin, mugwort), remember that their colors intensify when cooked. Adjust the amounts accordingly to achieve your desired vibrant hues. Divide the batter to create separate colored batters.
Step 2
Make the Egg Garnish: Separate the egg yolks and whites. Cook thin omelets (jidan) from both. Once cooled, slice them into fine julienne strips.
Step 3
Stir-fry the Beef and Shiitake Mushrooms: Trim the tough stems from the shiitake mushrooms, slice them thinly, and briefly blanch them in boiling water. Squeeze out excess moisture. Marinate the beef with soy sauce, onion juice, sugar, minced garlic, black pepper, and sesame oil. Heat a little oil in a pan and stir-fry the marinated beef and blanched shiitake mushrooms separately until cooked. Let them cool completely.
Step 4
Stir-fry the Carrots and Zucchini: Julienne the carrots after washing them thoroughly. Heat a little oil in a pan, add the carrots, and stir-fry with salt and pepper until tender-crisp. Let cool. For the zucchini, you can peel it using a spiral technique or use the whole zucchini. Heat a little oil in a pan, add the zucchini, and stir-fry with salt and pepper until tender. Let cool.
Step 5
Season the Bean Sprouts: Blanch the bean sprouts briefly in boiling water, then rinse under cold water and squeeze out all excess moisture. In a bowl, toss the bean sprouts with salt and sesame oil until well combined.
Step 6
Prepare for Assembly: Have blanched water parsley (minari) or other desired blanched greens ready to use as a tie or base for the crepes. Arrange all the prepared fillings attractively.
Step 7
Make the Mustard Sauce: In a small bowl, whisk the mustard powder with cold water, a little at a time, until smooth and free of lumps. Stir in the sugar and salt until dissolved. Then, add the vinegar, water, minced garlic, soy sauce, ground pine nuts, and sesame oil. Mix well to create a flavorful dipping sauce.