Goojeolpan recipe

Ingredients:
1/3 lb beef, very thin strips
1/2 cucumber, 1/2 carrot, thin juliennes
1/3 lb bamboo shoot, thin juliennes
6-7 shiitake mushroom, thin sliced
4 oz seok ee mushroom, thin sliced
3 eggs, flour, salt, pepper, sesame seed oil

Beef marinate: 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 Korean mustard powder, 1 tbsp water, 1 tbsp venegar, 1/2 tbsp sugar

kan jang sauce: 2 tbsp soy sauce, 1 tsp venegar, 1 tsp wasabi

Marinate beef, shiitake mushroom and sauté in a pan.

Cut cucumber into 1.5 inch length.
We need thin julienne of out side green part of cucumber.
Use knife, peel outside of cucumber1/8 inch thick. -- this is a tricky part, be careful with your hands! Then, make julienne out if it.
Saute in a pan with a little bit of salt.

Saute mushrooms, carrot and bamboo shoot separately with some salt.

Separate eggs, add salt and make "Ji Dan" (thin crepe).
Cut into 1.5 inch length very thin strips.

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 plate for this dish in Korea.
But you can arrange them in a big plate and leave center for wrapper.

Serve with gyeoja sauce and kanjang sauce.

Tips: These wrappers are hard to handle.
They are easy to break, stick together, and not taste good if made thick.
So be patient and do some practice, and do not overlap until they cooled completely!

You can substitute with very thinly sliced radish.
Pickle it a day ahead in the same amount of rice vinegar and sugar (add some salt).
Drain it.
You don't have to prepare all eight stuffing.
My simple version is onion, squash, cucumber and carrot.

This dish can be vegetarian menu by simply taking out beef.