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42.5 هزار بار بازدید -
2 سال پیش
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We’ve got a neat vegan
We’ve got a neat vegan recipe for you, which is spot-on for guests at the big holiday that's coming up.
It’s for gujeolpan, a traditional Korean platter.
Gujeolpan, as a royal court dish, consists of various vegetables, which you will make a wrapping with miljeonbyeong, a thin, crepe-like, wheat-flour pancake.
Our recipe uses only vegetable ingredients; there's no meat or seafood.
You can keep to a balanced diet with this vegan gujeolpan during the holiday season when there's often a lot of greasy food and meat on offer.
Try some vegetables wrapped in miljeonbyeong with a dip of the mustard sauce, and you can enjoy a delectable dish comparable to the table d'hote of a Korean fancy restaurant.
For the further information – from the elaborate recipe of vegan gujeolpan to the items used in the video – please visit the W Table app!
Gujeolpan – Intermediate – 2 servings – 40 min.
Ingredients: 2 shiitake mushrooms, a half cucumber, a half carrot, a handful of mung bean sprouts, a quarter of zucchini, a piece of burdock root, a small amount of wood ear mushroom, salt to taste, a small amount of cooking oil
Miljeonbyeong (Korean thin wheat flour pancake) ingredients: 1 cup of flour, 1 cup of water, 3 pinches of salt, 2 drops of sesame oil
Soy sauce seasoning: 1 tbsp of soy sauce, 1 tbsp of cooking wine, a half tbsp of sugar, 1 tsp of minced garlic, 1 tbsp of sesame oil, pepper to taste
Mustard sauce: a half tbsp of mustard paste, 1 tbsp of soy sauce, 5 tbsp of vinegar, 1 tbsp of sugar, pepper to taste
1. After soaking the wood ear mushrooms in cold water, squeeze and finely julienne them.
2. After scrubbing the cucumber with coarse salt, cut it into 4 pieces. Peel them, and then julienne.
3. Remove the stem from each shiitake mushroom. After slicing, finely julienne them.
(tip. You can use the stems as well, after shredding them with fingers.)
4. Slice and finely julienne the carrot, zucchini, and burdock root.
5. After soaking the wood ear mushrooms in cold water, squeeze and finely julienne them.
6. Have the soy sauce ready by mixing all of the soy sauce seasoning ingredients.
7. With a dash of oil In a heated pan, stir-fry vegetables in the following order – shiitake mushroom, cucumber, zucchini, carrot.
(tip. When stir-frying vegetables, add a pinch of salt to each of them.)
8. In a heated pan, blanch a handful of mung bean sprouts with a cup of water. After transferring them to a plate, add the julienned burdock root and a half of the soy sauce seasoning to the pan, where the left-over water is remaining. Braise them and then transfer to another plate.
9. In the same pan where you stir-fried the burdock root, add the wood ear mushroom and the rest of the soy sauce blend. Then stir-fry.
10. Mix all the miljeonbyeong ingredients well in a bowl.
(tip. You can have your miljeonbyeong in various colors by adding a bit of gardenia seeds powder or food coloring to the batter.)
10. Over low heat, add a few drips of oil and wipe off the excess oil. Add a spoon of the miljeonbyeong batter and spread it with a spoon into a thin circle. Let them cook for seconds and turn. Then take them out of the pan immediately.
11. Arrange the fillings around the center of a plate, and stack the miljeonbyeong in the center.
(tip. You can decorate by placing a piece of herb, pine nuts, or Korean date on the miljeonbyeong.)
Style a Dish. [ W TABLE ]
APP : https://wcuisine.app.link/cvAAhDkwvX
FACEBOOK : facebook.com/wtableofficial
INSTAGRAM : @wtable_official @wtable_store
EMAIL : [email protected]
-
Downloading and secondary editing of this video is prohibited.
© 2021 by W TABLE. All rights are reserved.
It’s for gujeolpan, a traditional Korean platter.
Gujeolpan, as a royal court dish, consists of various vegetables, which you will make a wrapping with miljeonbyeong, a thin, crepe-like, wheat-flour pancake.
Our recipe uses only vegetable ingredients; there's no meat or seafood.
You can keep to a balanced diet with this vegan gujeolpan during the holiday season when there's often a lot of greasy food and meat on offer.
Try some vegetables wrapped in miljeonbyeong with a dip of the mustard sauce, and you can enjoy a delectable dish comparable to the table d'hote of a Korean fancy restaurant.
For the further information – from the elaborate recipe of vegan gujeolpan to the items used in the video – please visit the W Table app!
Gujeolpan – Intermediate – 2 servings – 40 min.
Ingredients: 2 shiitake mushrooms, a half cucumber, a half carrot, a handful of mung bean sprouts, a quarter of zucchini, a piece of burdock root, a small amount of wood ear mushroom, salt to taste, a small amount of cooking oil
Miljeonbyeong (Korean thin wheat flour pancake) ingredients: 1 cup of flour, 1 cup of water, 3 pinches of salt, 2 drops of sesame oil
Soy sauce seasoning: 1 tbsp of soy sauce, 1 tbsp of cooking wine, a half tbsp of sugar, 1 tsp of minced garlic, 1 tbsp of sesame oil, pepper to taste
Mustard sauce: a half tbsp of mustard paste, 1 tbsp of soy sauce, 5 tbsp of vinegar, 1 tbsp of sugar, pepper to taste
1. After soaking the wood ear mushrooms in cold water, squeeze and finely julienne them.
2. After scrubbing the cucumber with coarse salt, cut it into 4 pieces. Peel them, and then julienne.
3. Remove the stem from each shiitake mushroom. After slicing, finely julienne them.
(tip. You can use the stems as well, after shredding them with fingers.)
4. Slice and finely julienne the carrot, zucchini, and burdock root.
5. After soaking the wood ear mushrooms in cold water, squeeze and finely julienne them.
6. Have the soy sauce ready by mixing all of the soy sauce seasoning ingredients.
7. With a dash of oil In a heated pan, stir-fry vegetables in the following order – shiitake mushroom, cucumber, zucchini, carrot.
(tip. When stir-frying vegetables, add a pinch of salt to each of them.)
8. In a heated pan, blanch a handful of mung bean sprouts with a cup of water. After transferring them to a plate, add the julienned burdock root and a half of the soy sauce seasoning to the pan, where the left-over water is remaining. Braise them and then transfer to another plate.
9. In the same pan where you stir-fried the burdock root, add the wood ear mushroom and the rest of the soy sauce blend. Then stir-fry.
10. Mix all the miljeonbyeong ingredients well in a bowl.
(tip. You can have your miljeonbyeong in various colors by adding a bit of gardenia seeds powder or food coloring to the batter.)
10. Over low heat, add a few drips of oil and wipe off the excess oil. Add a spoon of the miljeonbyeong batter and spread it with a spoon into a thin circle. Let them cook for seconds and turn. Then take them out of the pan immediately.
11. Arrange the fillings around the center of a plate, and stack the miljeonbyeong in the center.
(tip. You can decorate by placing a piece of herb, pine nuts, or Korean date on the miljeonbyeong.)
Style a Dish. [ W TABLE ]
APP : https://wcuisine.app.link/cvAAhDkwvX
FACEBOOK : facebook.com/wtableofficial
INSTAGRAM : @wtable_official @wtable_store
EMAIL : [email protected]
-
Downloading and secondary editing of this video is prohibited.
© 2021 by W TABLE. All rights are reserved.
2 سال پیش
در تاریخ 1401/06/05 منتشر شده
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