Gujeolpan (royal platter of nine delicacies)
A graceful Joseon-era court dish of thin wheat pancakes and colorful vegetables, egg, mushrooms and beef, served with a tangy mustard dip. A regular round plate works if you do not own a nine-section platter.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
4 servings
Everyday kitchen measurements
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
For small thin pancakes; use plain wheat flour.
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Essential
Add gradually for a smooth, pourable batter.
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Essential
Separate and cook into thin yellow and white strips; egg substitute is not recommended for this layout.
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Substitute available
If Beef, thinly sliced — 1 small 150 g pack is unavailable
Use thin chicken strips or omit for a vegetarian platter; cook meat fully.
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Essential
A core colorful filling; use the same amount of bell pepper if unavailable.
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Substitute available
If Cucumber — 1 medium, cut into thin matchsticks is unavailable
Use zucchini if unavailable; pat dry after salting.
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Substitute available
If Shiitake mushrooms — 4 medium, sliced is unavailable
Use button mushrooms if needed.
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Substitute available
If Spinach — 1 loose paper cup (180 ml) is unavailable
Use bean sprouts if spinach is unavailable; blanch and drain well.
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Optional
Cook separately until fully opaque. Omit for a simpler platter or use extra beef or mushrooms.
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Optional
Omit if unavailable or if serving guests with nut allergies.
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Essential
Season the beef and mushrooms; tamari works for a gluten-free alternative.
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Substitute available
If Honey or sugar — 1 level tablespoon is unavailable
Use brown sugar if honey is unavailable.
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Substitute available
If Vinegar — 1 level tablespoon is unavailable
Use lemon juice if needed for the dipping sauce.
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Substitute available
If Korean mustard or Dijon mustard — 1 level teaspoon is unavailable
Dijon is a convenient substitute; reduce to 1/2 teaspoon for a mild dip.
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Optional
Omit for a gentler sauce.
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Essential
For cooking each filling separately.
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Essential
Season lightly; the dipping sauce adds more flavor.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Whisk 1/2 paper cup flour with 1/2 paper cup water until smooth. Let the batter rest for 10 minutes. Cut the carrot, cucumber, mushrooms and beef into fine matchsticks. If using shrimp, peel and devein them; keep raw shrimp separate from ready-to-eat foods; keep each ingredient in a separate small pile.
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Step 2
Separate 2 eggs. Beat the yolks and whites separately with a pinch of salt. Lightly oil a pan and cook each into a thin sheet over low heat. Cool, roll loosely and cut into fine strips.
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Step 3
Heat a little oil in the pan. Cook the carrot with a pinch of salt for 2 minutes, then transfer to a plate. Repeat separately with cucumber, mushrooms and spinach, cooking each just until tender and keeping the colors distinct.
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Step 4
Season the beef with 1 tablespoon soy sauce, 1/2 tablespoon honey or sugar, a pinch of pepper and half the minced garlic. Stir-fry until no pink remains. If using shrimp, cook them separately in the hot pan until fully opaque and firm; transfer each filling to its own plate section.
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Step 5
Pour 1 tablespoon batter into a lightly oiled pan and swirl into a thin 8 cm pancake. Cook over low heat until the edges lift, flip gently and cook 20 seconds more. Repeat to make about 8 pancakes.
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Step 6
Mix 1 teaspoon mustard, 1 tablespoon vinegar, 1 tablespoon soy sauce, the remaining honey or sugar and garlic. Arrange the pancakes in the middle of a large plate and place the nine fillings around them. To eat, add a little of several fillings to a pancake, roll it up and dip lightly.
Finished dish
A paper cup is 180 ml; a level tablespoon is 15 ml and a teaspoon is 5 ml. Traditional gujeolpan uses nine distinct colors and textures, but this accessible version counts the pancakes plus eight fillings as nine parts. Contains wheat, egg and soy; shellfish and pine nuts are optional.