Pancakes With Nine Fillings – Guchul Pan

NINE FILLINGS
8 lg Black Chinese Mushrooms
1 lg Carrot
1 4-inch Piece Giant White
– Radish, Japanese -Daikon
-Chinese – Loh Buk
8 Green Onions
3 Egg Whites
1 c Kim Chee
10 oz Lean Beef Rump Or Fillet
Sesame Oil
Vegetable Oil
Light Soy Sauce
Salt, Pepper And Sugar
3 tb White Sesame Seeds

DIPPING SAUCE
3/4 c Light Soy Sauce
2 1/2 tb Chinese Brown Vinegar
2 tb Finely Minced Green Onions
1 tb White Sesame Seeds, Toasted
– And Ground
1 lg Pinch Sugar
1 lg Pinch Chili Powder

This delightful dish is an innovative and economical way to serve a
do-it-yourself-style appetizer or main-dish. It is usually presented in a
special lacquered wood or china tray with the required number of
compartments. It is just as effective served on a tray in small bowls or
dishes. The pancakes can be made in advance and kept refrigerated until
needed, and many of the fillings can also be prepared ahead of time for
convenience.

Sift the flour into a mixing bowl and make a well in the center. Add the
beaten egg, water, milk and seasonings and beat until smooth, then set
aside for 20 minutes.

Drain the Chinese mushrooms, reserving the liquid. Discard the stems, then
squeeze out as much water as possible from the caps and shred them very
finely. Place in a small pan and simmer for 6 minutes with 2 tablespoons
soy sauce, 2 teaspoons sugar and enough reserved water to just cover. Drain
well.

Peel the carrot; cut lengthwise into thin strips, then into fine shreds.
Cut the shreds into 1-inch lengths. Heat a small pan, add a very little
vegetable oil and a few drops of sesame oil and stir-fry the carrot until
softened but still uncolored. Add a little salt, pepper and soy sauce and
remove from the heat. Rinse out the pan.

Peel and grate the radish and cook in the same way as the carrot, omitting
the soy sauce. Trim the green onions, cut into short lengths and shred
finely. Stir-fry briefly in vegetable oil until just softened.

Beat the egg whites until slightly frothy, adding a very small pinch of
salt and pepper. Rub a small omelet pan or a well-seasoned wok with oil
and pour in the egg. Tilt the pan so that the egg runs thinly over as wide
an area as possible. Cook until firm but not colored on the underside,
then flip over and cook the other side briefly. Repeat this with the egg
yolks, taking care to cook them gently so they do not burn. Cut into narrow
shreds, then cut crosswise into short lengths.

Very thinly shred the kim chee, squeezing to remove as much liquid as
possible. Cut the beef into paper-thin slices (having it partially frozen
makes this easier, then cut crosswise into very thin shreds. Heat a little
vegetable oil and sesame oil together in a pan or wok and stir-fry the beef
until it changes color, then splash in 1 tablespoon soy sauce, a sprinkle
of salt, pepper and sugar and a little extra sesame oil.

Toast the sesame seeds in a dry pan over moderate heat until they turn
golden and begin to pop. Remove, cool slightly and grind to a fairly fine
powder.

Mix the sauce ingredients together and divide among several dishes. Rub the
omelet pan or wok again with oil. Pour in a large spoonful of the batter
and cook until the underside is golden and small bubbles appear on the
surface. Flip over and cook the other side. Continue to cook pancakes over
medium heat until batter is used up, stacking the pancakes under a cloth.

Serve the pancakes and fillings at room temperature on a tray with the
dipping sauce.