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 Ingredients:   
  • 150 gm (1/3 lb) beef, very thin strips    
  • 1/2 cucumber, 
  • 1/2 carrot, julienned   
  • 150 gm (1/3 lb) bamboo shoot, julienned   
  • 6-7 shiitake mushroom, thinly sliced   
  • 115 gm (4 oz) seok ee mushroom, thinly sliced   
  • 3 eggs,
  • flour,
  • salt,
  • pepper,
  • sesame seed oil
Method:

Beef marinade: 1 tsp soy sauce, 1 tsp sugar, 1/2 tsp sesame oil, 1/2 tsp minced garlic
 
Shiitake marinade: 1/2 tsp soy sauce, 1/2 tsp sesame oil, 1/4 tsp sugar
 
Gyeoja sauce: 2 tbsp Korean mustard powder, 1 tbsp water, 1 tbsp venegar, 1/2 tbsp sugar
 
kan jang sauce: 2 tbsp soy sauce, 1 tsp venegar, 1 tsp wasabi
 
Marinate beef, shiitake mushroom and sauté in a pan.


Cut cucumber into 4 cm (1.5 in) length.
We need thin julienne of out side green part of cucumber. Remove the skin and julienne this.

Saute mushrooms, carrot and bamboo shoot separately with some salt.

Separate eggs, add salt and make "Ji Dan" (thin crepe).
Cut into 4 cm (1.5 in) length very thin strips.

Combine flour, salt, water and make very light batter.
In a non-stick pan, put 1 tbsp vegetable oil and wipe out slightly with a paper towel.
Pour 1 small ladle of batter, and make very thin wrapper -- flip once.

There are special serving plates for this dish in Korea.
You can arrange all the components on a large plate and place the wrappers in the center of the plate.

Serve with gyeoja sauce and kanjang sauce.
 
Tips: These wrappers are hard to handle.
They are easy to break, stick together, and don't taste good if made thick.
Requires patience and practise. Do not stack until they have cooled completely!

You can also include very thinly sliced radish.
Pickle it a day ahead in the same amount of rice vinegar and sugar (add some salt).
Drain it.

This dish can be vegetarian menu by simply omitting the meat.