Gujeolpan (Korean Royal Nine-Section Platter with Crêpes)

Crêpes

• 180 g Plain flour
• ½ tsp Fine sea salt
• 3 Egg
• 2 tbsp Sunflower oil

Fillings

• 250 g Beef sirloin steak
• 3 tbsp Light soy sauce
• 2 tbsp Toasted sesame oil
• ¼ tsp Black pepper
• 2 medium Carrot
• 1 medium Cucumber
• 200 g Shiitake mushrooms
• 4 Spring onion

1. Set out 9 small bowls or piles on a large platter so you can keep each filling separate. Bring the egg and beef to room temperature for easier cooking. Put a frying pan on the hob so it is ready to go.
2. Make the crêpe batter: whisk the plain flour and fine sea salt in a bowl. Whisk in 2 eggs, then gradually whisk in 300 ml water until smooth, aiming for a thin batter. Strain through a sieve into a clean bowl and rest for 15 minutes.
3. While the batter rests, prepare the fillings: cut the carrot and cucumber into fine matchsticks. Thinly slice the shiitake mushrooms and finely slice the spring onion. Slice the beef as thinly as you can across the grain.
4. Season the beef with 1 tbsp light soy sauce, 1 tsp toasted sesame oil and the black pepper. Toss well and set aside while you cook the vegetables. Keep the remaining soy sauce and sesame oil for seasoning the other fillings.
5. Heat the frying pan over medium heat and add 1 tsp sunflower oil. Stir-fry the carrot for 2 to 3 minutes until just tender but still bright, then season with a pinch of fine sea salt and a few drops of toasted sesame oil. Transfer to the platter.
6. Add another 1 tsp sunflower oil to the pan. Stir-fry the shiitake mushrooms for 3 to 5 minutes until softened and lightly browned, then season with 1 tbsp light soy sauce and a few drops of toasted sesame oil. Transfer to the platter.
7. Wipe out the pan if needed, then add 1 tsp sunflower oil over medium heat. Stir-fry the spring onion for 30 to 60 seconds just to take the raw edge off, then transfer to the platter. Keep the cucumber raw for freshness and place it on the platter.
8. Turn the heat up to medium-high and add 1 tsp sunflower oil. Stir-fry the beef for 1 to 2 minutes until just cooked through and glossy, then transfer to the platter. Avoid overcooking so it stays tender for wrapping.
9. Make the egg omelette for strips: beat the remaining 1 egg with a pinch of fine sea salt. Add 1 tsp sunflower oil to the pan over medium-low heat, pour in the egg and swirl into a thin omelette. Cook for 1 to 2 minutes until just set, then slide onto a board to cool slightly.
10. Roll the omelette up loosely and slice into fine strips, then add to the platter as another section. Wipe the pan clean and keep it over medium heat for the crêpes. If you have a gujeolpan platter, arrange each filling in its own compartment with the crêpes in the centre.
11. Cook the crêpes: lightly oil the pan with a little sunflower oil, then pour in a small ladle of batter and swirl into a thin round. Cook for about 45 to 60 seconds until the surface looks dry, then flip and cook 20 to 30 seconds more. Stack the crêpes and cover with a clean tea towel to keep warm while you cook the rest.
12. Serve immediately so the crêpes stay pliable. To eat, place a warm crêpe in your hand, add a little of each filling, and roll into a small wrap. Offer extra light soy sauce and toasted sesame oil at the table if you like a stronger seasoning.

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