Gujeolpan (Wraps with Eight Stuffings ) A Korean Royal Dish Recipe hannaone

• 1/3 lb beef, pork, or chicken
• 1 small English cucumber
• 1 small carrot
• 1 bunch Korean chives
• 6-7 shitake mushroom
• 1 bundle/bunch enoki mushrooms
• 3 eggs
• salt
• pepper
• sesame oil as needed
• 3/4 cup flour
• 1 cup water or milk
• 2 eggs
• 1/4 teaspoon salt
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon sugar
• 2 tablespoon Korean mustard powder
• 1 tablespoon water
• 1 tablespoon vinegar
• 1/2 tablespoon sugar
• 2 tablespoon soy sauce
• 1 teaspoon vinegar
• 1 teaspoon wasabi

1. Cut cucumber in half lengthwise, then use a small spoon and remove the seed/pulp down to within 1/4 of the peel.
2. Slice each half into long thin strips about 1/8 inch wide by 1/8 inch thick.
3. Cut the strips into 1 1/2 inch lengths.
4. Place cucumber strips into a hot pan with a small amount of sesame oil, sprinkle very lightly with salt, and stir fry for one to two minutes.
5. Set aside and let cool.
6. Cut carrot into 1 1/2 inch sections, then slice each section lengthwise into 1/8 inch thick slices.
7. Cut each slice into thin strips about 1/8 inch thick.
8. Place carrot strips into a hot pan with a small amount of sesame oil and stir fry for two to three minutes, until tender-crisp.
9. Set aside and let cool.
10. Separate enoki mushrooms then place in a hot pan with a small amount of sesame oil and stir fry for one minute.
11. Set aside and let cool.
12. Place Korean chives in a hot pan with a small amount of sesame oil and stir fry for one minute.
13. Set aside and let cool.
14. Separate yolks from whites.
15. Combine yolks and whip together.
16. Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).
17. Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.
18. Remove from heat and let cool.
19. Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.
20. Repeat with egg whites.
21. Combine flour, salt, milk/water and mix into a very thin batter.
22. Lightly oil a small pan and heat over medium high heat.
23. Spoon in just enough batter to make a very thin crepe like wrapper about two inches in diameter.
24. Cook until top just begins to firm and bottom is very lightly browned, then flip and cook until very lightly browned (about 20 seconds).
25. Repeat until batter is used up.
26. Mix each sauce separately, and place in dipping containers.
27. Place wraps in the center of a large serving plate and arrange the eight filling ingredients around the wrappers.
28. Place Sauce containers to either side of the serving plate.
29. Place a wrap on a small plate and place a small amount of each filling just off center in the wrap.
30. Fold the short side over the filing then continue to roll.
31. Dip in either of the dipping sauces and eat.

beef, cucumber, carrot, korean, shitake mushroom, enoki mushrooms, eggs, salt, pepper, sesame oil, flour, water, eggs, salt, soy sauce, sugar, sesame oil, garlic, soy sauce, sesame oil, sugar, powder, water, vinegar, sugar, soy sauce, vinegar, wasabi

Taken from www.chowhound.com/recipes/gujeolpan-wraps-stuffings-korean-royal-dish-11427 (may not work)