! Recipes for the world's favorite Korean food. (Two Chefs>!<br />In our 8th episode, we introduce you to a royal banquet delicacy, gujeolpan. <br />This colorful platter of nine delicacies shows you the Korean spirit of moderation and balance.<br />Recommended for formal occasions, gujeolpan will create more sophisticated dining experience for you and your guests.<br />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!<br /> <br />Recipe<br />1) Gujeolpan <br />1. Slice beef 5cm long and 0.1cm thick, then marinate it in beef seasoning.<br />2. Slice shiitake 0.1cm thick and mix with shiitake seasoning.<br />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).<br />4. Slice burdock roots slantwise 5cm long and 0.1cm thick and soak them in saltwater.<br />5. Boil the sliced roots in saltwater for 10 minutes over high heat, then season them after rinsing in running water.<br />6. Slice the white and yellow jidan separately, 5cm long.<br />7. Make the miljeonbyeong batter, then sieve once.<br />8. Make the mustard dip.<br />9. One by one, quickly stir fry all the sliced ingredients over high heat in a heated pan.<br />10. Fry miljeonbyeong (6cm round, 0.2cm thick) over low heat, then place the delicacies colorfully on a gujeolpan plate.
