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Guchul Pan (Korean Pancakes with 9 Fillings) More Recipes Like This


Ingredients: Metric Units
Batter:
1 1/2 c all-purpose flour
1 lg egg, well btn
1 c cold water
1 1/4 c milk
1/3 tsp salt
pinch pepper, chili pdr
oil
Fillings:
8 lg blk Chinese 'shrooms, soaked
1 lg carrot
4" giant white radish
8 grn onions
3 egg whites


4 egg yolks 1 c kim chee
10 oz. lean beef rump/fillet sesame oil, veg oil, lt soy sauce, salt, pepper, sugar
2-3 Tbsp white sesame seeds
Sauce:
3/4 c lt soy sauce pinch sugar, chili pdr
2 1/2 Tbsp Chinese brn vinegar
2 Tbsp finely minced grn onions
1 Tbsp white sesame seeds, toasted, grd
Directions:
Sift flour, add egg, water, milk, seasonings. Beat til smooth, set aside.
Drain mushrooms, reserve liquid. Discard stems. Shred. Simmer 6 min w/ 2 Tbsp soy sauce, 2 tsp sugar, enuf reserv liq to cvr. Drain.
Shred carrot, fry 'til softened. Add salt, pepper, soy sauce, remove from heat.
Peel, grate radish, cook as you did carrot only without soy sauce.
Stirfry green onions briefly. Beat egg whites til frothy, adding pinch salt & pepper. Cook as a thin pancake. Shred, repeat w/yolk.
Stirfry shredded beef. Splash 1 Tbsp soy s., sprinkle salt, pepper, sugar, ses. oil.
Toast seeds, remove, cool, grind to powder. Mix sauce ingredients. Cook pancakes. Serve @ rm temp on tray w/ sauce.
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Contributed on: and modified on Friday November 11th, 2005