Pancakes With Nine Fillings - Guchul Pan *
South Korea
Known as a South Korean recipe, with similar versions prepared across other nations.
Ingredients 30 ingredients
- 1 4-inch Piece Giant White Radish, Japanese -Daikon Chinese - Loh Buk
- 10 oz Lean Beef Rump Or Fillet
- 1 1/4 c Milk
- Pop
- Oil, Butter Or Lard
- 1 c Cold Water
- Sesame Oil
- 3 tb White Sesame Seeds
- 1 lg Pinch Sugar
- 2 1/2 tb Chinese Brown Vinegar
- 1 lg Well Beaten Egg
- 8 Green Onions
- 1 lg Carrot
- 2 tb Finely Minced Green Onions
- 1/3 ts Salt
- 1 lg Pinch Chili Powder
- Pancakes
- 3/4 c Light Soy Sauce
- Salt, Pepper And Sugar
- Light Soy Sauce
- 8 lg Black Chinese Mushrooms
- Rub
- 1 lg Pinch White Pepper
- 1 c Kim Chee
- Vegetable Oil
- 3 Egg Whites
- 1 tb White Sesame Seeds, Toasted And Ground
- Cut
- 1 1/2 c All-Purpose Flour
- 1 lg Pinch Chili Powder
Possible health benefits
General information, not medical advice.
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Carrot
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- This delightful dish is an innovative and economical way to serve a do-it-yourself-style appetizer or main-dish. It is usually presented in a special lacquered wood or china tray with the required number of compartments. It is just as effective served on a tray in small bowls or dishes. The pancakes can be made in advance and kept refrigerated until needed, and many of the fillings can also be prepared ahead of time for convenience.
- Sift the flour into a mixing bowl and make a well in the center. Add the beaten egg, water, milk and seasonings and beat until smooth, then set aside for 20 minutes.
- Drain the Chinese mushrooms, reserving the liquid. Discard the stems, then squeeze out as much water as possible from the caps and shred them very finely. Place in a small pan and simmer for 6 minutes with 2 tablespoons soy sauce, 2 teaspoons sugar and enough reserved water to just cover. Drain well.
- Peel the carrot; cut lengthwise into thin strips, then into fine shreds. Cut the shreds into 1-inch lengths. Heat a small pan, add a very little vegetable oil and a few drops of sesame oil and stir-fry the carrot until softened but still uncolored. Add a little salt, pepper and soy sauce and remove from the heat. Rinse out the pan.
- Peel and grate the radish and cook in the same way as the carrot, omitting the soy sauce. Trim the green onions, cut into short lengths and shred finely. Stir-fry briefly in vegetable oil until just softened.
- Beat the egg whites until slightly frothy, adding a very small pinch of salt and pepper. Rub a small omelet pan or a well-seasoned wok with oil and pour in the egg. Tilt the pan so that the egg runs thinly over as wide an area as possible. Cook until firm but not colored on the underside, then flip over and cook the other side briefly. Repeat this with the egg yolks, taking care to cook them gently so they do not burn. Cut into narrow shreds, then cut crosswise into short lengths.
- Very thinly shred the kim chee, squeezing to remove as much liquid as possible. Cut the beef into paper-thin slices (having it partially frozen makes this easier, then cut crosswise into very thin shreds. Heat a little vegetable oil and sesame oil together in a pan or wok and stir-fry the beef until it changes color, then splash in 1 tablespoon soy sauce, a sprinkle of salt, pepper and sugar and a little extra sesame oil.
- Toast the sesame seeds in a dry pan over moderate heat until they turn golden and begin to pop. Remove, cool slightly and grind to a fairly fine powder.
- Mix the sauce ingredients together and divide among several dishes. Rub the omelet pan or wok again with oil. Pour in a large spoonful of the batter and cook until the underside is golden and small bubbles appear on the surface. Flip over and cook the other side. Continue to cook pancakes over medium heat until batter is used up, stacking the pancakes under a cloth.
- Serve the pancakes and fillings at room temperature on a tray with the dipping sauce.
Plating
Cookware for this recipe
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Wok
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Frying pan
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Mixing bowl
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Whisk
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Wooden spoon
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Spatula
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Sieve
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Colander