Kujolpan (Nine Section Appetizers)
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 340
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 21
- Cholesterol
- 115
- Sodium
- 488
Ingredients
FOR THE PANCAKES:
1 cup flour
2 egg whites
1 cup water
1/2 teaspoon salt
1 tablespoon oil
FOR THE FILLINGS:
1/4 pound sirloin steak, trimmed and cut into very thin strips
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1 garlic clove, finely chopped
1 scallion, minced
1 teaspoon honey
Freshly ground black pepper
1/4 pound shrimp, peeled and deveined
1/2 chicken breast
1 pound spinach
3 tablespoons sesame oil, or more to taste
8 dried shiitake mushrooms, hydrated
1 carrot, julienned
2 eggs, separated into whites and yolks, beaten
1 tablespoon vegetable oil
Directions
- Make the pancakes: In a bowl, combine the flour, egg whites, water, and salt and stir until the batter is smooth. To a heated non-stick pan, add the oil. Drop in tablespoons of batter to form thin pancakes about 3-inches in diameter. Fry lightly on both sides. Transfer to a plate. Using a 3-inch ring mold or cup, cut the pancakes into a perfect circle.
- Make the fillings: In a bowl, combine the beef, soy sauce, sesame oil, garlic, scallion, honey, and black pepper. Saute the mixture in a pan until the beef is cooked through, about 5 minutes. Set aside.
- Poach the shrimp in salted water, about 3 minutes. When cool enough to handle, julienne the shrimp. Set aside.
- Poach the chicken in salted water until cooked through, about 10 minutes. When cool enough to handle, shred the chicken. Add salt and pepper to taste. Set aside.
- Blanch the spinach for about 1 minute and then quickly transfer to an ice bath. Squeeze excess water from the spinach and julienne. In a bowl, combine the spinach with 1 tablespoon of the sesame oil, salt and pepper to taste. Set aside.
- Squeeze excess water from the shiitake mushrooms, remove the stems and discard, and julienne the mushroom caps. To a heated pan, add 1 tablespoon sesame oil. Add mushrooms, salt and pepper to taste and saute until mushrooms are soft, about 1 minute. Set aside.
- Add another tablespoon sesame oil to the pan with the carrots, salt and pepper to taste. Saute until the carrots are slightly cooked but not completely soft, about 1 minute. Set aside.
- Add a pinch of salt and pepper to the whites and yolks and stir to combine. To a heated non-stick pan on moderately low heat, add 1 tablespoon of oil. Pour the egg whites into the pan and swirl the pan around to form a thin layer with the egg whites. Once the eggs have cooked through, turn them out onto a plate. Repeat the process with the yolks. Let cool, then julienne the whites and yolks. Set aside.
- When ready to serve, place each filling into a compartment of the kujolpan dish, with the pancakes in the center compartment. Alternatively, pile the pancakes in the center of a large platter and arrange the 8 fillings around the pancakes. To eat, take a pancake and fill it with any combination of fillings to taste.