Gujeol Pan Recipe | Korean Recipes | PBS Food

Gujeol Pan (Nine Item Platter)

This recipe originated from the royal palace during the joseon dynasty in Korea. Today it is enjoyed as an appetizer during special occasions and celebrations!


Yield: 3-4 servings



  • 1 English cucumber
  • 1 cup shredded carrot
  • 3 dried shitake mushrooms (soaked)
  • 2 oz mungbean sprouts
  • ½ red bell pepper
  • 1 cup water
  • 1 tbsp salt
  • 2 oz thinly sliced beef sirloin
  • 2 eggs
  • 1 cup Gobo (burdock) root shredded/julienned
  • 2 tbsp vegetable oil
  • ground black pepper and salt
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp minced garlic
  • Beef and mushroom seasoning: 2 tbsp soy sauce, 1 tsp sugar, ½ tsp minced green onion, ½ tsp minced garlic, ½ tsp sesame oil
  • Flatcake batter: In a bowl, mix 8 tbsp wheat flour, 9 tbsp water, ¼ tsp salt, 3 tbsp vegetable oil
  • Mustard sauce: ½ tbsp yellow mustard powder, 1 tbsp vinegar, 1 tsp sugar, ½ tsp salt, 1 tbsp water, 4 tbsp water


  1. In a bowl, mix ½ the beef seasoning with the beef strips. Mix well and set it aside
  2. Squeeze the water of the shitake mushrooms and cut it into thin strips
  3. Pour the remaining seasoning in #1 and mix well
  4. Peel the skin of the cucumber (green part only) and julienne into thin strips
  5. Remove the heads and tails of mung bean sprouts
  6. Separate the egg whites from the egg yolk in two small bowls. Give them a quick whisk
  7. Preheat a non stick frying pan and drizzle ¼ tsp of cooking oil
  8. Make a thin crepe using the egg whites in low heat. When cooked, flip it over once and heat for about 7 seconds
  9. Do the same with the egg yolk
  10. Move the egg crepes onto a cutting board to cool off before slicing them thinly in 1 inch length
  11. Arrange them neatly on the edge of the plate
  12. Pan fry the mung beans in the pan with ½ tsp of cooking oil with a pinch of salt for a minute until they soften
  13. Remove from heat and when it cools down, squeeze it off excess liquid and set it onto the plate
  14. Pan fry the cucumber with ½ tsp of cooking oil a pinch of salt
  15. Next drizzle ½ tsp of cooking oil into the pan. Pan fry the beef in medium heat for about a minute or until it’s cooked
  16. Using a paper towel, pat the moisture off the cooked beef and then set it onto the plate
  17. Repeat the same with the mushrooms
  18. Finally, add the shredded carrots along with the rest of the ingredients around the plate (You can pan fry the carrots too)
  19. Wash the pan or wipe the surface with a paper towel to make the flatcakes
  20. In extremely low heat, make the flatcakes in the non stick pan
  21. Scooping a tablespoon of batter and drizzle it slowly in a circular motion to make a thin flat pancake
  22. When the surface is completely dry, flip it over using the end of a metal chopstick or end of a spoon and leave for 3-4 seconds
  23. Remove from pan and onto the middle of the plate
  24. Repeat until the batter’s gone
  25. Serve with mustard juice
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