Spring Roll Appetizer Plate

Name: Spring Roll Appetizer Plate
Cuisine: Korea
Ingredients: 4 oz (125 g) beef, sliced into very thin strips; 5 dried black Chinese mushrooms, soaked until soft, rinsed well and squeezed dry, stems trimmed, caps sliced; Oil, for frying; 5 oz (150 g) button mushrooms, thinly sliced; 1 Japanese cucumber, peeled and cut into matchsticks; 1 carrot, peeled and cut into matchsticks; 1 carrot, peeled and cut into matchsticks; 1½ cups (150 g) bean sprouts, tails trimmed; Salt and ground white pepper, to taste; 1 tablespoon sugar; 2 tablespoons minced green onion; 1 tablespoon minced garlic; 2 teaspoons sesame oil; 2 teaspoons sesame paste; Freshly ground black pepper, to taste; 3 eggs, white and yolk separated; 1 cup (150 g) flour, sifted; ½ teaspoon salt; 1 teaspoon dry-roasted pine nuts, halved; 3 tablespoons soy sauce; 4½ teaspoons vinegar; 1 tablespoon water

Gujeolpan

Preparation info

Serves
4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

4 oz (125 g) beef, sliced into very thin strips
5 dried black Chinese mushrooms, soaked until soft, rinsed w

Korea
Starter

Method

Combine the Marinade ingredients in a bowl and mix well. Pour equally into 2 bowls and place the beef strips in one and the mushroom in the other. Mix thoroughly and marinate the beef and mushrooms for at least 20 minutes.
Heat 1 tablespoon of oil in a nonstick skillet and sauté the beef over high heat for 2–3 minutes. Remove and drain on paper towels. Clean th