Ingredients

• 120 g beef (top round)
• 2/3 cucumber (100 g)
• salt water (1 tablespoon salt, 1 cup water)
• 100 g mung bean sprouts
• 1/3 carrot (60 g)
• 6 dried shiitake mushrooms (30 g, 90 g after soaking)
• 100 g shrimp
• 3 eggs
• vegetable oil, sesame oil, salt, pine nuts, as needed
• Beef marinade: 2 tablespoons soy sauce, 1/2 tablespoon sugar, 1 teaspoon minced scallion, 1/2 teaspoon minced garlic, 2 teaspoons sesame oil, 2 teaspoons toasted sesame seeds, a little ground black pepper
• Wheat crepe batter: 1 cup flour, 1/2 teaspoon salt, 1 1/4 cups water, 1 tablespoon vegetable oil
• Mustard sauce: 2 tablespoons mustard powder, 1 tablespoon water, 1 tablespoon vinegar, 1/2 teaspoon salt, 1/2 tablespoon sugar
• Vinegar soy sauce: 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon water, 1/2 tablespoon sugar

Instructions

1. Slice the beef into thin strips along the grain, mix with the beef marinade, and let it marinate for 10 minutes.
2. Cut the cucumber into 4 cm lengths, peel it thinly in strips around the outside, slice the seedless part into thin strips, and salt it in the salt water for 10 minutes before squeezing out the moisture.
3. Trim the heads and roots from the mung bean sprouts.
4. Cut the carrot into thin 4 cm strips.
5. Soak the shiitake mushrooms, remove the stems, slice thinly, and cut into fine strips.
6. Mix the flour, salt, and water little by little into a thin batter and strain it through a fine sieve.
7. For the mustard sauce, mix mustard powder with an equal amount of warm water and let it stand for about 10 minutes, then add vinegar, salt, and sugar; ready-made spicy mustard may be used instead.
8. Mix the remaining ingredients with the soy sauce to make the vinegar soy sauce.
9. Separate the eggs into yolks and whites, add a little salt, and beat each well.
10. Finely chop the pine nuts.
11. Blanch the mung bean sprouts in boiling water for 1 minute, then rinse in cold water and squeeze out the moisture.
12. Blanch the shrimp in boiling water, cool it, and cut each shrimp in half lengthwise.
13. Stir-fry the salted cucumber quickly in a hot pan with sesame oil.
14. Stir-fry the prepared mung bean sprouts, carrot, and shiitake mushrooms separately in a hot pan with sesame oil, adding a little salt to each.
15. Stir-fry the marinated beef over high heat in a pan with a little vegetable oil until the liquid evaporates.
16. Make thin yellow and white egg sheets separately, then cut them into thin 4 cm strips.
17. Add a little vegetable oil to the pan and pour in spoonfuls of the batter to make thin crepes about 8 cm in diameter; flip when the edges lift and the surface turns opaque, cook briefly on the other side, and cool on a rack.
18. Place the crepes in the center of a gugjeolpan platter and sprinkle a little pine nut powder between them so they do not stick together.
19. Arrange the eight prepared ingredients around the crepes in harmonious colors.
20. Serve the mustard sauce or vinegar soy sauce in a small bowl beside the platter.
21. Place the eight colorful ingredients on a crepe, add mustard sauce or vinegar soy sauce, and wrap to eat.