Nutritious & Chewy Gujeolpan with Soy Milk Crepes
[Using JeongssFood Soy Milk] Gujeolpan with a Chewy Texture Enhanced by Soy Milk Crepes
Do you find Gujeolpan, a dish that requires significant effort, difficult to make at home? With this recipe, you won’t have to worry! We introduce a Gujeolpan that boasts a wonderfully chewy crepe, made with soy milk, combined with fresh vegetables and succulent beef. It’s a perfectly balanced meal that’s nutritious and impressive for any occasion. The key to the crepes in Gujeolpan traditionally involves water, but substituting it with soy milk creates a richer, nuttier flavor and an even more delightfully chewy texture! While it might seem like a lot of steps, the actual process is surprisingly simple. Why not elevate your family’s dinner tonight with this elegant Gujeolpan, even if it’s not a special occasion?
Main Ingredients
- Beef (top round) 300g
- Cucumber 1
- Carrot 1/2
- Rehydrated Shiitake Mushrooms 150g
- Eggs 3
- Bean Sprouts 200g
- Chives 1/4 bunch
Seasonings & Others
- Soy Sauce 6 Tbsp
- Sugar 3 Tbsp
- Sesame Oil 4 Tbsp
- Salt 2 Tbsp
- Black Pepper 1 tsp
- Minced Green Onion
- Minced Garlic 1 Tbsp
- Vegetable Oil 8 Tbsp
- Soy Sauce 6 Tbsp
- Sugar 3 Tbsp
- Sesame Oil 4 Tbsp
- Salt 2 Tbsp
- Black Pepper 1 tsp
- Minced Green Onion
- Minced Garlic 1 Tbsp
- Vegetable Oil 8 Tbsp
Cooking Instructions
Step 1
Begin by thoroughly washing all the ingredients that will go into your Gujeolpan under running water. Preparing fresh ingredients is the first step towards a delicious Gujeolpan!
Step 2
Next, prepare each ingredient for cooking.
1. **Bean Sprouts**: Trim the heads and tails of the bean sprouts and rinse them in clean water.
2. **Cucumber**: Peel the cucumber using a vegetable peeler, removing the seedy core, then thinly slice it into matchsticks. Sprinkle with 1 Tbsp of salt and let it sit for about 10 minutes to draw out moisture. Pat dry.
3. **Carrot**: Thinly slice the carrot into matchsticks. It doesn’t need to be salted separately.
4. **Eggs**: Separate the egg yolks and whites. Pan-fry each into a thin omelet, let it cool completely, then slice into 6cm long matchsticks.
5. **Rehydrated Shiitake Mushrooms**: Squeeze out excess water from the rehydrated shiitake mushrooms, then slice them thinly into matchsticks.
6. **Beef (Top Round)**: Use paper towels to thoroughly remove any blood from the beef, then slice it thinly into matchsticks.
7. **Chives**: Cut the chives into pieces approximately 6cm long, similar to the other ingredients.
Step 3
Now, cook each of the prepared ingredients individually.
1. **Bean Sprouts**: Blanch the bean sprouts in boiling water for about 30 seconds. Immediately rinse in cold water and drain well. Place in a bowl, add a pinch of salt and 1 Tbsp of sesame oil, and gently toss to season.
2. **Cucumber**: Rinse the salted cucumber to remove excess saltiness, then squeeze out as much water as possible. Heat 1 Tbsp of vegetable oil in a pan and stir-fry the cucumber briefly.
3. **Carrot**: Heat 1 Tbsp of vegetable oil in a pan. Add the julienned carrots and stir-fry, seasoning with a pinch of salt.
4. **Eggs**: Slice the cooled egg omelets into 6cm long matchsticks as prepared earlier.
5. **Shiitake Mushrooms**: In a bowl, combine the julienned shiitake mushrooms with 1 Tbsp soy sauce, 1/2 Tbsp sugar, 1 Tbsp sesame oil, 1 Tbsp minced green onion, 1/2 Tbsp minced garlic, and a pinch of pepper. Mix well. Heat 1 Tbsp of vegetable oil in a pan and stir-fry the seasoned mushrooms.
6. **Beef**: Season the julienned beef similarly to the shiitake mushrooms: 1 Tbsp soy sauce, 1/2 Tbsp sugar, 1 Tbsp sesame oil, 1 Tbsp minced green onion, 1/2 Tbsp minced garlic, and a pinch of pepper. Mix well. Heat 1 Tbsp of vegetable oil in a pan and stir-fry the seasoned beef.
7. **Chives**: Blanch the chives in boiling water for about 10 seconds, then rinse in cold water and drain thoroughly. Place in a bowl, add a pinch of salt and 1 Tbsp of sesame oil, and lightly toss to season.
Step 4
It’s time to make the chewy crepes that are the highlight of Gujeolpan! **The most crucial part is maintaining the 1:1 ratio of flour to soy milk.** In a bowl, combine 2 cups of flour with 2 cups of JeongssFood Soy Milk. Whisk until smooth, ensuring there are no lumps. For an extra smooth batter, you can strain it through a sieve twice. For added color and flavor, you can optionally prepare an additional batter by mixing 1/2 cup of soy milk with pureed chives.
Step 5
Heat a non-stick pan over low heat. Lightly grease the pan with vegetable oil using a paper towel; avoid using too much oil. Ladle a portion of the batter onto the pan and spread it thinly into a round shape. It’s important not to make the crepes too thick to ensure a chewy texture. Cook until lightly golden brown on both sides, then set aside to cool.
Step 6
Once all the components are ready, arrange them attractively on a large, flat plate. Pile the colorful and distinct ingredients in a visually appealing manner, creating a beautiful presentation that resembles a blooming flower garden. Your Gujeolpan is now complete!
