Ingredients with Measurements:
- 1 pound of beef sirloin, thinly sliced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon black pepper
- 1/4 cup rice vinegar
- 1/4 cup water
- 1/2 cup sliced scallions
- 1/2 cup sliced carrots
- 1/2 cup sliced bell peppers
- 1/2 cup sliced mushrooms
- 1/2 cup sliced onions
- 1/2 cup sliced zucchini
- 1/2 cup sliced cucumber
- 1/2 cup sliced radish
- 1/2 cup sliced lettuce
- 1 package of gujeolpan (9-sectioned wooden tray)
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Cutting board
- Knife
- Wooden skewers
- Tongs
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, black pepper, rice vinegar, and water to make the marinade.
2. Add the beef slices to the marinade and mix well. Cover and refrigerate for at least 30 minutes.
3. Preheat the grill or grill pan over medium-high heat.
4. Thread the marinated beef slices onto wooden skewers and grill for 2-3 minutes on each side until cooked through.
5. Arrange the sliced vegetables on the gujeolpan tray, starting with the lettuce on the outer ring and working your way inwards with the remaining vegetables.
6. Place the grilled beef skewers in the center of the tray.
7. Serve with rice and dipping sauces.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 24g
- Protein: 35g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or pork.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Vegetables can be substituted with any preferred vegetables.
Variations:
- Add different dipping sauces such as soy sauce, gochujang, or ssamjang.
- Use different meats such as chicken or pork.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Cut the vegetables into thin, uniform slices for even cooking.
- Use a non-stick grill pan for easier cleanup.
Storage instructions:
- Store leftover beef and vegetables in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the beef and vegetables in the microwave or on the stovetop until heated through.
Presentation ideas:
- Arrange the gujeolpan tray on a decorative platter or wooden board.
- Garnish with sesame seeds or chopped scallions.
Garnishes:
- Sesame seeds
- Chopped scallions
Pairings:
- Rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Japchae (stir-fried glass noodles)
- Tteokbokki (spicy rice cakes)
- Mandu (dumplings)
Troubleshooting advice:
- If the beef is tough, marinate it for a longer period of time or use a meat tenderizer before grilling.
- If the vegetables are not cooked through, grill them for a longer period of time or blanch them in boiling water before arranging them on the gujeolpan tray.
Food safety advice:
- Use a meat thermometer to ensure that the beef is cooked to an internal temperature of 145°F.
- Wash hands and cutting boards thoroughly after handling raw meat.
Food history:
- Gujeolpan is a traditional Korean dish that dates back to the Joseon Dynasty. It was originally served to royalty and nobility.
Flavor profiles:
- Savory, sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve the gujeolpan with bulgogi as a main course for a Korean-inspired dinner party.
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Region: Korean