Goojeolpan (Crepes with Eight Fillings)

by Kroocrew
(Made in Kaeng Khoi, Saraburi, Thailand)

Ingredients:

• 150 gm (1/3 lb) beef, very thin strips


• 1/2 cucumber


• 1/2 carrot, julienned


• 150 gm (1/3 lb) bamboo shoot, julienned


• 6-7 shiitake mushroom, thinly sliced


• 115 gm (4 oz) seok ee mushroom, thinly sliced


• 3 eggs


• flour


• salt


• pepper


• sesame seed oil

Marinades and Sauces:

Beef marinade: 1 tsp soy sauce, 1 tsp sugar, 1/2 tsp sesame oil, 1/2 tsp minced garlic

Shiitake marinate: 1/2 tsp soy sauce, 1/2 tsp sesame oil, 1/4 tsp sugar

Gyeoja sauce: 2 tbsp of Korean mustard powder, 1 tbsp water, 1 tbsp vinegar, 1/2 tbsp sugar

kan jang sauce: 2 tbsp soy sauce, 1 tsp vinegar, 1 tsp of wasabi

Method:

Marinate beef, shiitake mushrooms and sauté in a pan.

Cut cucumber into 4 cm (1.5 in) length. Use a knife to peel the skin of cucumber 3 mm (1/8 in) thick. Then, julienne it. Sauté in a pan with a little bit of salt.

Sauté mushrooms, carrot and bamboo shoots separately with some salt.

Separate eggs, add salt and make "Ji Dan" (thin crepe).

Cut into 4 cm (1.5 in) length very thin strips. This is the egg component of the filling.

Combine flour, salt, water and make very light batter. In a non-stick pan, put 1 tbsp vegetable oil and wipe out slightly with a paper towel. Pour 1 small ladle of batter, and make very thin wrapper -- flip once.

{There are special serving plates for this dish in Korea. You can arrange all the components on a large plate and place the wrappers in the center of the plate.}

Serve with gyeoja sauce and kanjang sauce.

Tips: These wrappers require patience and practice. They are easy to break, stick together, and taste best when made thin. Do not stack until they have cooled completely!

You can also include very thinly sliced radish. Pickle it a day ahead in the same amount of rice vinegar and sugar (add some salt). Drain it.

Omitting the meat makes a very acceptable vegetarian alternative.