Royal Korean Gu Jeol Pan:9 Delicacies for a Harmonious New Year (In Korean)   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media ( 46 MB )
8 Delicacies
5 shiitake mushrooms
120 grams soy protein
1 yellow bell pepper
1 cucumber
100 grams carrot
2 king oyster mushrooms (NFT: Pleurotus eryngii)
150 grams bean sprouts
15 grams wood ear mushrooms (NFT: Umbilicaria esculenta)
Sesame oil
Cooking oil

Wheat Crêpes
1 cup wheat flour
1 cup water

2 tablespoons soft mustard
2 tablespoons vinegar
2 tablespoons sugar
Soy sauce

  1. Mix together 1 portion of wheat flour and 1 portion of water.
  2. Pour the mixture through the strainer.
  3. Cut the cucumber into sections about 4 centimeters in length and then push gently back and forth around to keep slicing around it until reaching the seeds. Cut only the green parts while rotating it. And then julienne them.
  4. Put the cucumber in a bowl and season with salt. Just add some water.
  5. Julienne the carrots the same size.
  6. Cut all of the ingredients the same size so that it looks neat.
  7. Put the cucumber slices in a cloth to absorb the moisture. Press it.
  8. Take out the seeds out of the bell pepper and them from the inside cut them thinly.
  9. Soak the shiitake mushrooms thoroughly in water first, and then remove the stems to slice them.
  10. After they’re sliced, stack them together and cut them thinly.
  11. Soak the soy protein in water.
  12. Take off both ends of the bean sprouts.
  13. The carrots and bean sprouts are lightly boiled.
  14. Soak the wood ear mushrooms and roll them together, but make sure to clean them thoroughly because little stones might be stuck in the back.
  15. Roll them up and slowly slice them.
  16. Season all the vegetables that have been prepared with sesame oil and salt.
  17. Sprinkle some salt on the cucumbers and carrots and leave them for a while, and then pan-fry them later.
  18. Prepared the wheat flour batter beforehand and now make the grilled wheat crepes.
  19. First, heat the pan, and then put in a little bit of cooking oil. Lower the heat when the pan is fully heated and wipe off the excess oil.
  20. Take one spoonful and little bit extra of premixed wheat flour batter, spread it on the heated pan on low heat.
  21. Flip it over with the utensil when the outer edges are done.
  22. The crepe should be at least 7-8 centimeters diameter.
  23. Put the grilled wheat crepes on a bamboo tray so that the moisture can be absorbed by the tray.
  24. To make green crepes, use green tea powder or blend spinach with a little bit of water and a little salt. To make yellow crepes use gardenia water.
  25. Then stir-fry the vegetables shortly so that the original scent and flavor is retained. Start stir-fry from the light colored one first.
  26. Stir-fry the king oyster mushrooms, the shiitake mushrooms, the wood ear mushrooms and the soy protein a little longer.
  27. To prepare the sauce for the wheat crepes, mix together 2 tablespoons of soft mustard, 2 tablespoons of vinegar, 2 tablespoons of sugar. Add soy sauce at the end for taste.
  28. To arrange the food, take a big plate. Put the same colored foods on opposite sides to make it look nicer.
  29. When placing the wheat crepes down, put a pine nut in between them so it can be better separated later on. Take out the pine nut seeds out and roll it.
  30. Another way to eat Gu Jeol Pan is to mix the vegetables with sauces and roll them inside the wheat crepes to eat.

Find Your Vegan Recipes