Pancakes With Nine Fillings- Guchul Pan *

* Exported from MasterCook *

PANCAKES WITH NINE FILLINGS - GUCHUL PAN *

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pancakes Appetizers
Korean Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PANCAKE BATTER-----
1 1/2 c All-Purpose Flour
1 lg Well Beaten Egg
1 c Cold Water
1 1/4 c Milk
1/3 ts Salt
1 lg Pinch White Pepper
1 lg Pinch Chili Powder
Oil, Butter Or Lard
-----NINE FILLINGS-----
8 lg Black Chinese Mushrooms
1 lg Carrot
1 4-inch Piece Giant White
- Radish, Japanese -Daikon
-Chinese - Loh Buk
8 Green Onions
3 Egg Whites
1 c Kim Chee
10 oz Lean Beef Rump Or Fillet
Sesame Oil
Vegetable Oil
Light Soy Sauce
Salt, Pepper And Sugar
3 tb White Sesame Seeds
-----DIPPING SAUCE-----
3/4 c Light Soy Sauce
2 1/2 tb Chinese Brown Vinegar
2 tb Finely Minced Green Onions
1 tb White Sesame Seeds, Toasted
- And Ground
1 lg Pinch Sugar
1 lg Pinch Chili Powder

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.

Typed by Syd Bigger.



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