Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 8-10 sheets of gujeolpan (Korean thin pancakes)
- 1 cup of carrots, julienned
- 1 cup of cucumber, julienned
- 1 cup of bell pepper, julienned
- 1 cup of shiitake mushrooms, sliced
- 1 cup of spinach
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Special Equipment Needed:
- Gujeolpan plate or any round plate with 8-10 compartments
Step-by-Step Instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat. Add the shrimp and cook until pink and cooked through, about 3-4 minutes. Remove from heat and set aside.
2. In the same skillet, add the carrots, cucumber, bell pepper, and shiitake mushrooms. Cook until tender, about 5-7 minutes. Remove from heat and set aside.
3. In a separate pot, blanch the spinach for 30 seconds. Drain and rinse with cold water. Squeeze out any excess water and set aside.
4. In a small bowl, mix together the soy sauce, sesame oil, salt, and pepper.
5. On a gujeolpan plate or any round plate with 8-10 compartments, arrange the cooked shrimp, vegetables, and spinach in separate compartments.
6. Heat the gujeolpan sheets in a microwave or on a skillet until warm and pliable.
7. To serve, take a gujeolpan sheet and place a small amount of each ingredient in the center. Fold the sheet in half and then in half again to form a triangle. Repeat with the remaining ingredients and gujeolpan sheets.
8. Serve with the soy sauce mixture as a dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the shrimp and vegetables
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Total fat: 8g
Saturated fat: 1g
Cholesterol: 150mg
Sodium: 500mg
Total carbohydrates: 12g
Dietary fiber: 3g
Sugar: 5g
Protein: 20g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef.
- Carrots, cucumber, bell pepper, and shiitake mushrooms can be substituted with any vegetables of your choice.
Variations:
- Add sliced avocado for a creamy texture.
- Use different dipping sauces such as sweet chili sauce or hoisin sauce.
Tips and Tricks:
- Make sure to cook the shrimp and vegetables separately to avoid overcooking or undercooking.
- Use a sharp knife to julienne the vegetables for a uniform size.
- To prevent the gujeolpan sheets from sticking together, place a damp paper towel in between each sheet.
Storage Instructions:
Store any leftover ingredients separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the shrimp and vegetables in a skillet over medium heat until warm. Heat the gujeolpan sheets in a microwave or on a skillet until warm and pliable.
Presentation Ideas:
Arrange the gujeolpan sheets on a large platter and place the shrimp, vegetables, and spinach in separate compartments. Serve with the dipping sauce in a small bowl in the center.
Garnishes:
Garnish with chopped green onions or sesame seeds for added flavor and texture.
Pairings:
Pair with a side of steamed rice or Korean-style fried rice.
Suggested Side Dishes:
- Kimchi
- Korean-style pickled vegetables
- Steamed bok choy
Troubleshooting Advice:
- If the gujeolpan sheets are too dry, lightly brush them with water before heating.
- If the vegetables are too salty, rinse them with water before serving.
Food Safety Advice:
- Make sure to properly clean and cook the shrimp to avoid any foodborne illnesses.
- Store any leftover ingredients in the refrigerator and consume within 3 days.
Food History:
Gujeolpan is a traditional Korean dish that originated in the Joseon Dynasty. It was originally served to royalty and nobility and consisted of nine different ingredients arranged on a round plate with eight compartments.
Flavor Profiles:
This dish has a balance of savory, sweet, and umami flavors from the soy sauce, sesame oil, and vegetables.
Serving Suggestions:
Serve as an appetizer or as a main course for a Korean-inspired meal.
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Region: Korean