Home-Style Gujeolpan with Wheat Crêpes (4 Servings)

Julienne beef and season with 2 tsp soy sauce, 1 tsp sesame oil and pepper. Slice shiitake and season with 1 tsp soy sauce; cut carrot and cucumber into 5-cm matchsticks.

Separate whites and yolks from 3 eggs, add a little salt, cook each in thin lightly oiled sheets until done, cool and slice finely.

Quickly sauté mushrooms, carrot and cucumber separately; cook beef thoroughly without pink remaining, using separate utensils for raw meat.

Cook peeled and deveined shrimp in a pan until opaque and firm throughout; halve large shrimp lengthwise.

Mix 100 g flour, 150 mL water and a little salt; strain. Cook about 18–20 thin small crêpes on both sides in a lightly oiled pan.

Mix 1 tsp mustard powder with 1 tbsp warm water; stir in 1 tbsp vinegar, 2 tsp honey, 1 tsp soy sauce, 1/2 tsp garlic and remaining 1 tsp sesame oil.

Arrange mushroom, beef, egg white, egg yolk, carrot, cucumber in two groups and shrimp in eight groups surrounding a stack of crêpes on any large platter.

Wrap small amounts of cooked fillings in the crêpes with mustard sauce. Refrigerate beef, shrimp and eggs promptly, within two hours.