Platter of nine delicacies (gu jeol pan or goo-jeol-parn)

This is a dish once served to Korean kings. In modern Korea, this recipe is enjoyed during Lunar New Year to promote a harmonious new year. The pancakes have a light, fluffy texture and can be coloured with food dye or natural colour from spinach, beetroot or saffron. Serve it as part of a shared meal.

• serves

  4

• prep

  25 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

300g lean beef, cut into thin strips

6–7 fresh shiitake mushrooms

sesame oil, for cooking

1 small Lebanese cucumber, skin on

salt, to season

1 small zucchini, skin on

2 small carrots

3 eggs

vegetable oil, for cooking

100g fresh bean sprouts

Marinade

1 tbsp soy sauce

1 tbsp white sugar

½ tsp sesame oil

½ tsp minced garlic

Pancakes

110g (¾ cup) plain flour

¼ tsp salt

250ml (1 cup) milk or water

2 eggs

a few drops of food colouring, or fresh spinach or beetroot juice, or water infused with saffron (optional)

vegetable oil, for cooking

Dipping sauce

80ml (⅔ cup) soy sauce

2 tsp rice vinegar

1 tsp wasabi (optional)

Marinating time: 1 hour

Instructions

To make the marinade, combine all ingredients. Divide between two bowls. Add beef to first bowl of marinade and stand for 1 hour.

Thinly slice shiitake mushrooms from top to base, then place in second bowl of marinade. Stand for 15 minutes.

Heat some sesame oil in a wok or large frying pan over a high heat. Stir-fry marinated mushroom for 2­–3 minutes or until just softened. Remove from heat and set aside to cool. Add marinated beef to same wok over a high heat and lightly stir-fry for 2–3 minutes or until just browned. Remove from heat and set aside to cool.

Slice cucumber in half lengthways, then use a small spoon to remove seeds. Slice cucumber into long thin strips, then cut into 5cm lengths. Heat some sesame oil in a clean wok or large frying pan over a high heat. Add cucumber strips and season very lightly with salt. Stir-fry for 1–2 minutes. Remove from heat and set aside to cool.

Slice zucchini in half lengthways, then use a small spoon to remove seeds. Slice zucchini into long thin strips, then cut into 5cm lengths. Heat some sesame oil in a clean wok or large frying pan over a high heat. Add zucchini strips and season very lightly with salt. Stir-fry for 1–2 minutes. Remove from heat and set aside to cool.

Cut carrots into 5cm lengths, then slice each piece into thin strips. Heat some sesame oil in a clean wok or large frying pan over a high heat. Add carrot and stir-fry for 2–3 minutes, until tender but still crisp. Remove from heat and set aside to cool.

Separate egg yolks from egg whites. Beat together egg yolks. Beat together egg whites. Heat vegetable oil in a clean wok or large frying pan over a medium heat. Add a thin layer of egg yolk and cook until top is just firm but not browned.

Remove from heat and set aside to cool. Cut into thin strips, about 5cm long. Repeat with egg white.

Cut bean sprouts into 5cm lengths. Heat some sesame oil in a clean wok or large frying pan over a high heat. Stir-fry bean sprouts for 1 minute. Remove from heat and set aside to cool.

To make the pancakes, whisk together flour, salt, milk or water and eggs to make a very thin batter. Divide batter and add a little food dye, vegetable juice or saffron-infused water to each portion, if desired.

Heat some vegetable oil in a small pan over a medium-high heat. Using a spoon, add just enough batter to pan to make a very thin pancake, about 8cm in diameter. Cook pancake until top just begins to firm, then turn over and cook for about 20 seconds or until very lightly browned. Repeat with remaining batter.

To make the vinegar dipping sauce, combine all ingredients.

Place pancakes in center of a large serving plate. Arrange fillings around pancakes. Serve with dipping sauce.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.