A make-your-own dish assembled by the diners at the table, the flavors in this are uniquely Korean, and utterly delicious.
Wash:
240 g bean sprouts
Soak in warm water:
20 g dried black fungus
Slice thinly:
100 g beef
80 g shiitake mushrooms
120 g canned bamboo sprouts
Boil until pink:
160 g shrimp
Shell and slice in half, then mix with:
2 g salt
4 g sugar
20 g vinegar
Slice and put in salted water:
80 g cucumber
100 g carrots
Separate:
2 eggs
Lightly beat whites and yolks separately and pour out each separately on a hot nonstick pan, spreading thinly. Roll gently and cut into 2 mm-wide strips.
Sauté mushrooms in:
2 sesame oil
pinch salt
Drain cucumber and carrot and sauté in sesame oil, separately. Sauté bamboo with vegetable oil.
Sauté beef with:
20 g soy sauce
4 g sugar
12 g green onion
2 g sesame oil
12 sesame seeds
2 g salt
4 g pepper
4 g garlic
Reserve sauce when the beef is cooked.
Blend until smooth:
225 ml flour
225 ml water
pinch salt
Pour out into 5 cm discs and cook over low heat on a liberally oiled pan. Turn once, and set on a lightly oiled plate.
Arrange the ingredients on a serving platter, together with the bowl of reserved beef sauté sauce and Asian mustard.
Diners take a pancake, fill it with the stuffings of their choice, and dip it in their choice of sauce.