Two Chefs Ep08
- 10 years ago
! Recipes for the world's favorite Korean food. (Two Chefs>!
In our 8th episode, we introduce you to a royal banquet delicacy, gujeolpan.
This colorful platter of nine delicacies shows you the Korean spirit of moderation and balance.
Recommended for formal occasions, gujeolpan will create more sophisticated dining experience for you and your guests.
Don’t miss our usual mission battle for pride between the two chefs and fun talk about Korean cuisine on the 8th episode of Two Chefs: gujeolpan!
Recipe
1) Gujeolpan
1. Slice beef 5cm long and 0.1cm thick, then marinate it in beef seasoning.
2. Slice shiitake 0.1cm thick and mix with shiitake seasoning.
3. Chop carrot into thin slices and peel cucumber and zucchini skins in a spiral cut. Then slice them 5cm long and 0.1cm thick (all separately).
4. Slice burdock roots slantwise 5cm long and 0.1cm thick and soak them in saltwater.
5. Boil the sliced roots in saltwater for 10 minutes over high heat, then season them after rinsing in running water.
6. Slice the white and yellow jidan separately, 5cm long.
7. Make the miljeonbyeong batter, then sieve once.
8. Make the mustard dip.
9. One by one, quickly stir fry all the sliced ingredients over high heat in a heated pan.
10. Fry miljeonbyeong (6cm round, 0.2cm thick) over low heat, then place the delicacies colorfully on a gujeolpan plate.
In our 8th episode, we introduce you to a royal banquet delicacy, gujeolpan.
This colorful platter of nine delicacies shows you the Korean spirit of moderation and balance.
Recommended for formal occasions, gujeolpan will create more sophisticated dining experience for you and your guests.
Don’t miss our usual mission battle for pride between the two chefs and fun talk about Korean cuisine on the 8th episode of Two Chefs: gujeolpan!
Recipe
1) Gujeolpan
1. Slice beef 5cm long and 0.1cm thick, then marinate it in beef seasoning.
2. Slice shiitake 0.1cm thick and mix with shiitake seasoning.
3. Chop carrot into thin slices and peel cucumber and zucchini skins in a spiral cut. Then slice them 5cm long and 0.1cm thick (all separately).
4. Slice burdock roots slantwise 5cm long and 0.1cm thick and soak them in saltwater.
5. Boil the sliced roots in saltwater for 10 minutes over high heat, then season them after rinsing in running water.
6. Slice the white and yellow jidan separately, 5cm long.
7. Make the miljeonbyeong batter, then sieve once.
8. Make the mustard dip.
9. One by one, quickly stir fry all the sliced ingredients over high heat in a heated pan.
10. Fry miljeonbyeong (6cm round, 0.2cm thick) over low heat, then place the delicacies colorfully on a gujeolpan plate.