Gujeolpan

Ingredients

• 120g plain flour
• 220ml cold water
• 3/4 tsp fine salt
• 200g beef sirloin
• 8 raw king prawns, peeled and deveined
• 1 large cucumber
• 1 medium carrot
• 6 dried shiitake mushrooms
• 40g dried wood ear mushrooms
• 4 eggs
• 3 tbsp soy sauce
• 1 tbsp caster sugar
• 1 tbsp toasted sesame oil
• 3 garlic cloves, minced
• 1 tsp toasted sesame seeds
• 1/4 tsp ground black pepper
• 4 tbsp neutral oil
• 2 tbsp Korean mustard paste (gyeoja)
• 2 tbsp rice vinegar
• 1 tbsp sugar for the sauce
• 1 tsp soy sauce for the sauce
• 2 tbsp water for the sauce

Before you cook

• Whisk the flour, 220ml cold water and 1/4 teaspoon salt to a thin, lump-free batter and rest it for 30 minutes.
• Soak the shiitake and wood ear in warm water for 30 minutes, squeeze them dry and cut both into fine strips.
• Cut the beef into matchsticks and season with 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, a third of the garlic and the pepper.
• Season the mushroom strips with 1 tablespoon soy sauce, 1 teaspoon sugar and a third of the garlic.
• Cut the cucumber into 5cm batons, keeping only the green flesh, and salt them for 10 minutes.
• Cut the carrot into matchsticks of the same length.
• Separate three eggs into whites and yolks and beat the fourth egg into the batter.
• Whisk the mustard paste, rice vinegar, 1 tablespoon sugar, 1 teaspoon soy sauce and 2 tablespoons water into a smooth dipping sauce.

Steps

1. Squeeze the salted cucumber dry in your hands.
2. Heat a teaspoon of oil in a frying pan over high heat and stir-fry the cucumber for 40 seconds so it stays bright green and crisp.
3. Wipe the pan, add a teaspoon of oil and stir-fry the carrot with a pinch of salt for 90 seconds.
4. Stir-fry the seasoned mushrooms for 2 minutes until glossy and set them aside.
5. Stir-fry the beef over high heat for 2 minutes until it is just cooked through.
6. Poach the prawns in salted water for 90 seconds, drain them and slice each one in half lengthways.
7. Wipe a non-stick pan with oil, set it over low heat and cook the beaten egg yolks in a thin sheet for 2 minutes.
8. Cook the egg whites the same way, then cut both sheets into fine strips.
9. Set a 20cm non-stick pan over medium-low heat and brush it with the thinnest film of oil.
10. Pour in 2 tablespoons of batter and swirl the pan to spread it as thin as paper.
11. Cook for 40 seconds until the surface turns matt, then flip it and give it 15 seconds more.
12. Stack the crepe on a plate and repeat until the batter is gone, aiming for around 20 crepes.
13. Set the stack of crepes in the centre well of a nine-sectioned platter or a large round plate.
14. Arrange the eight fillings in the outer sections, alternating colours so no two neighbours match.
15. Put the mustard sauce on the table in a small bowl and let each person lay a crepe flat, add a pinch of several fillings, spoon over a little sauce and roll it up to eat.