Ingredients with Measurements:
- 1 package of dried shiitake mushrooms (10-12 pieces)
- 1 package of firm tofu (14 oz)
- 1 small carrot
- 1 small cucumber
- 1 small zucchini
- 1 small red bell pepper
- 1 small yellow bell pepper
- 1 small green bell pepper
- 1 small onion
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1 package of gujeolpan (8-10 pieces)
Special equipment needed:
- Steamer
- Gujeolpan plate
Step-by-step instructions:
1. Soak the dried shiitake mushrooms in warm water for 30 minutes until they are soft. Drain and slice them into thin strips.
2. Cut the tofu into thin strips and steam for 5-7 minutes until heated through.
3. Cut the carrot, cucumber, zucchini, red bell pepper, yellow bell pepper, green bell pepper, and onion into thin strips.
4. In a small bowl, mix together soy sauce, sesame oil, rice vinegar, sugar, garlic powder, onion powder, black pepper, and salt to make a dipping sauce.
5. Arrange the gujeolpan pieces on a plate.
6. Place the sliced vegetables, tofu, and shiitake mushrooms in separate piles around the gujeolpan.
7. Serve with the dipping sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Steamer: 212°F (100°C)
Serving size:
- 4-6 people
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 15g
- Protein: 10g
Substitutions for ingredients:
- Any vegetables can be used for this recipe.
- Tamari sauce can be used instead of soy sauce for a gluten-free option.
- Maple syrup or honey can be used instead of sugar.
Variations:
- Add cooked rice or noodles to the gujeolpan plate for a heartier meal.
- Use different dipping sauces such as peanut sauce or sweet chili sauce.
Tips and tricks:
- Use a mandoline or vegetable peeler to make thin and even slices of vegetables.
- Steam the vegetables for a few minutes to soften them before serving.
- Serve with a variety of dipping sauces for different flavors.
Storage instructions:
- Store leftover gujeolpan and vegetables in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gujeolpan and vegetables in the microwave or on the stovetop until heated through.
Presentation ideas:
- Arrange the vegetables and tofu in a colorful and artistic way on the gujeolpan plate.
- Use edible flowers or herbs as garnishes.
Garnishes:
- Edible flowers or herbs such as cilantro, chives, or nasturtiums.
Pairings:
- Serve with hot tea or cold beer.
Suggested side dishes:
- Kimchi
- Steamed rice
- Miso soup
Troubleshooting advice:
- If the vegetables are too thick, they may not fit well on the gujeolpan plate. Use a mandoline or vegetable peeler to make thinner slices.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Gujeolpan is a traditional Korean dish that dates back to the Joseon Dynasty (1392-1910). It was originally served to royalty and nobility.
Flavor profiles:
- The dipping sauce is savory, slightly sweet, and tangy. The vegetables and tofu are mild in flavor and provide a crunchy texture.
Serving suggestions:
- Serve as an appetizer or as a light meal.
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Region: Korean