Ingredients: Korean mustard powder, lukewarm water, garlic, salt, vinegar · 90 min cook time · 320kcal · $27.30
Ingredients
1tablespoon Korean mustard powder, 1tablespoon lukewarm water, 2tablespoons garlic, 1.25tablespoons salt, 3tablespoons vinegar, 2tablespoons sugar or honey, 2.5teaspoons soy sauce, 1tablespoon sesame oil, portion rock ear mushrooms (seoki-beoseot) or shiitake mushrooms, pinch ground black pepper, 4ounces beef brisket, 2pieces eggs, 1large English cucumber, 1piece carrot, 0.5pound large shrimp, 0.25cup pine nuts, 0.5cup all-purpose flour, 0.75cup water
Instructions
1. Make the mustard garlic sauce by mixing Korean mustard powder and lukewarm water, letting it sit, then pounding garlic and combining with salt, vinegar, sugar or honey, soy sauce, and sesame oil. Refrigerate.
2. Soak, wash, and thinly slice the rock ear mushrooms or shiitake mushrooms. Marinate with soy sauce, sugar, pepper, and sesame oil.
3. Cut the beef brisket along the grain, marinate with minced garlic, soy sauce, honey, sesame oil, and ground black pepper.
4. Separate egg whites and yolks. Add a pinch of salt to each, pan-fry them thinly as separate jidan, and slice into matchsticks.
5. Stir-fry the marinated mushrooms and beef separately.
6. Cut the English cucumber discarding the inner part, slice into matchsticks, mix with a quarter teaspoon of salt to sweat, and stir-fry.
7. Slice carrots into matchsticks, sprinkle with a pinch of salt, and stir-fry.
8. Clean and devein the large shrimp, cut in half, marinate with sesame oil and pepper, skewer them to prevent curling, and cook.
9. Prepare the crepe batter by whisking flour, salt, and water, then strain it. Pan-fry small, thin circles on low heat.
10. Arrange all cooked ingredients in the sections of the gujeolpan platter, place the crepes in the center, and serve with the mustard sauce.