Best Korean Nine Delicacies Platter

Discovering Korean Nine Delicacies

My Favorite is Korean Nine Delicacies Platter and When I first stumbled upon the Korean Nine Delicacies Platter, I was both curious and excited. It was my friend Ji-hoon who introduced me to this vibrant and flavorful dish. He described it as a feast of colors and tastes, each item meticulously prepared to offer a glimpse into Korean culinary traditions. Intrigued, I decided to join him for dinner at his favorite local restaurant, eager to experience this platter firsthand.

A Feast for the Senses

As the platter was placed before us, I couldn’t help but marvel at the assortment of dishes. Each section of the platter was filled with different delicacies—kimchi, pickled radishes, marinated fish, and more. The array of colors was striking: vibrant reds, fresh greens, and golden yellows all came together in a beautiful display. Ji-hoon explained that each item on the platter has its own unique flavor, from spicy and tangy to sweet and savory.

A Symphony of Flavors

With each bite, I discovered a new layer of taste and texture. The kimchi had a spicy kick that complemented the milder flavors of the pickled radishes. The marinated fish was tender and flavorful, and the side of savory pancakes added a satisfying crunch. As we sampled each dish, Ji-hoon shared stories about the origins of these delicacies and how they are traditionally enjoyed during special occasions in Korea.

Cherishing the Experience

By the end of the meal, I was completely enamored with the Korean Nine Delicacies Platter. Not only had I enjoyed a variety of delicious foods, but I also gained a deeper appreciation for Korean culture through its culinary traditions. As we finished our meal, I felt grateful for the opportunity to experience such a rich and diverse platter of flavors. It was a memorable evening that left me wanting to explore even more of Korea’s culinary treasures.

Chef’s Notes-Korean Nine Delicacies Platter

• To streamline the cooking process, prepare the mustard garlic sauce and egg crepes (gyeran-jidan) a day in advance. This will allow the flavors to meld and save time on the day of serving.
• Ensure that all vegetables, such as carrots and cucumbers, are cut into uniform matchsticks. This not only enhances the visual appeal but also ensures even cooking and a consistent texture in each bite.
• When making the crepes, cook them on low heat to avoid browning, which can make them less pliable. Stack them with a sprinkle of chopped pine nuts between layers to prevent sticking.
• Marinate the beef and mushrooms thoroughly to enhance their flavor. If time permits, let them marinate for several hours or overnight for a more robust taste.
• Salt the cucumber and carrot before cooking to draw out excess moisture. This step helps in achieving a better texture and flavor in the final dish.
• Stir-fry the shrimp until just pink and opaque. Overcooking can make them tough, so keep a close eye on them while cooking.
• Serve the Gujeolpan with steamed rice or as part of a larger Korean meal spread to complement the dish.
• Feel free to add other vegetables like bell peppers or zucchini for a more colorful and varied platter. Just be sure to cut them into similar-sized pieces to maintain consistency.

Korean Nine Delicacies Platter

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

45

minutes

Cooking time

30

minutes

Calories

350

kcal

Resting Time

10

minutes

Total time

1

hour 

25

minutes

Dive into the elegance of Korean Royal Court Cuisine with this exquisite Gujeolpan, a platter of nine delicacies! This dish is a harmonious blend of colors and flavors, perfect for a refined dining experience. With a mix of tender beef, vibrant vegetables, and delicate crepes, it’s a feast for both the eyes and the palate. The mustard garlic sauce adds a delightful kick, making each bite unforgettable. Try this recipe and bring a touch of royal sophistication to your table!

Ingredients

• Mustard Garlic Sauce

• 1 tablespoon Korean mustard powder (gyeoja-garu)

• 1 tablespoon warm water

• 1 tablespoon finely chopped garlic

• 1 tablespoon kosher salt

• 3 tablespoons white vinegar

• 2 tablespoons honey

• 1/2 teaspoon soy sauce

• 1 teaspoon toasted sesame oil

• Gujeolpan Ingredients

• 4 ounces dried shiitake mushrooms (or rock ear mushrooms), rehydrated in warm water until soft

• 4 ounces beef brisket, julienned into 2½ inch strips

• 3 large eggs

• 1 garlic clove minced

• 1 medium carrot, peeled and cut into 2½ inch matchsticks

• 1 large cucumber, cut into 2½ inch matchsticks

• 4 to 8 ounces large shrimp, deveined and halved lengthwise

• 1/2 cup all-purpose flour

• 3/4 cup water

• 1 tablespoon finely chopped pine nuts, plus 5 whole pine nuts for garnish

• Seasoning

• Soy sauce to taste

• Honey to taste

• Toasted sesame oil to taste

• Kosher salt to taste

• Ground black pepper to taste

• Vegetable oil for cooking

Directions

• Mix the Korean mustard powder with warm water in a small bowl and let it sit for 5-10 minutes to ferment. Add minced garlic, kosher salt, white vinegar, honey, soy sauce, and toasted sesame oil. Stir well and refrigerate until needed.
• Drain and clean the mushrooms thoroughly. Slice thinly and mix with soy sauce, sugar, sesame oil, and black pepper. Set aside. Marinate the beef with minced garlic, soy sauce, honey (or sugar), sesame oil, and black pepper. Set aside.
• Stir-fry the marinated mushrooms in a skillet with vegetable oil until tender. Transfer to the platter. Cook the marinated beef in the same skillet until cooked through and most moisture has evaporated. Transfer to the platter.
• Salt the cucumber and carrot separately and let sit for 5 minutes. Pat dry with paper towels. Marinate shrimp with sesame oil and black pepper. Stir-fry cucumber briefly in vegetable oil and transfer to the platter. Repeat with carrot. Cook shrimp skewers in the skillet until pink and cooked through. Transfer to the platter.
• Mix flour, salt, and water into a smooth batter. Cook small amounts in a nonstick skillet over low heat until translucent and edges dry. Flip and cook briefly on the other side. Stack crepes with chopped pine nuts between layers to prevent sticking.
• Arrange all ingredients on a nine-section platter with crepes in the center. Serve with mustard garlic sauce on the side.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 350kcal
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 150mg
• Sodium: 800mg
• Potassium: 500mg
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 10g
• Protein: 20g
• Vitamin A: 100IU
• Vitamin C: 20mg
• Calcium: 10mg
• Iron: 15mg

FAQ-Korean Nine Delicacies Platter

Can I substitute beef brisket with another protein?

Yes, you can use chicken breast or tofu as alternatives to beef brisket. For a vegetarian option, tofu is a great choice and will absorb the flavors of the marinade well.

What if I can’t find rock ear mushrooms?

If rock ear mushrooms are unavailable, you can substitute them with dried shiitake mushrooms or button mushrooms. Rehydrate them thoroughly before using.

How can I make this dish gluten-free?

To make the dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that other ingredients like soy sauce are also gluten-free.

Can I make the mustard garlic sauce ahead of time?

Yes, you can prepare the mustard garlic sauce up to a week in advance. Store it in an airtight container in the refrigerator to allow the flavors to develop.

How should I store leftovers?

Store leftover Gujeolpan in an airtight container in the refrigerator. The components can be kept for up to 3 days. Reheat the beef and vegetables gently before serving, and enjoy the crepes at room temperature or lightly warmed.