Goojeolpan

Description
Crepes with eight stuffing

Ingredients

 * ⅓ lb beef, very thin strips
 * ½ cucumber
 * ½ carrot, thin juliennes
 * ⅓ lb bamboo shoots, thin juliennes
 * 6 – 7 shiitake mushroom, thin sliced
 * 4 oz seok ee mushroom, thin sliced
 * 3 eggs
 * flour
 * salt
 * pepper
 * sesame seed oil

Beef marinade

 * 1 tsp soy sauce
 * 1 tsp sugar
 * ½ tsp sesame oil
 * ½ tsp minced garlic

Shiitake marinade

 * ½ tsp soy sauce
 * ½ tsp sesame oil
 * ¼ tsp sugar

Gyeoja sauce

 * 2 tbsp Korean mustard powder
 * 1 tbsp water
 * 1 tbsp vinegar
 * ½ tbsp sugar

Kan jang sauce

 * 2 tbsp soy sauce
 * 1 tsp vinegar
 * 1 tsp wasabi

Directions

 * 1) Marinate beef, shiitake mushroom and sauté in a pan.
 * 2) Cut cucumber into 1.5 inch length.
 * 3) We need thin julienne of out side green part of cucumber.
 * 4) Use knife, peel outside of cucumber⅛ inch thick -- this is a tricky part, be careful with your hands! then, make julienne out if it.
 * 5) Saute in a pan with a little bit of salt.
 * 6) Saute mushrooms, carrot and bamboo shoot separately with some salt.
 * 7) Separate eggs, add salt and make "ji dan" (thin crepe).
 * 8) Cut into 1.5 inch length very thin strips.
 * 9) Combine flour, salt, water and make very light batter.
 * 10) In a non-stick pan, put 1 tbsp vegetable oil and wipe out slightly with a paper towel.
 * 11) Pour 1 small ladle of batter, and make very thin wrapper -- flip once.
 * 12) There are special serving plates for this dish in Korea. But you can arrange them in a big plate and leave center for wrapper.
 * 13) Serve with gyeoja sauce and kanjang sauce.