Today's Dish: Gujeolpan 구절판 When thinking about what to make for umma this Mother's Day, the first dish that reminded me of her was Gujeolpan. Gujeolpan is a traditional Korean royal court dish with no single flavor that overpowers another. Gentle, fragrant and harmonious with every bite, yet one of the most labor intensive dishes that has to be made with so much love and care. Just like her. Umma has spent her whole life quietly holding everything together, each one of us so different, yet somehow made whole by her. No single moment of hers ever overpowers, but her presence is in everything. I hope this dish says what I don't always know how to. Happy Mother's Day💗 👩🏻‍🍳 Gujeolpan Recipe • 100g beef • 2–3 shiitake mushrooms • 1/3 carrot • 1/2 cucumber • A handful of bean sprouts • 1/2 bell pepper • Eggs (separate yolks and whites) Jeonbyeong • 1 cup flour • 1 cup water • A little sesame oil • A pinch of salt Dipping Sauce • 1 tbsp soy sauce • 1 tbsp vinegar • 1/2 tbsp hot mustard Instructions 1. Marinate the beef and mushrooms with 1 tbsp soy sauce, 1 tsp minced garlic, a little black pepper, and 1 tsp sesame oil. 2. Julienne all vegetables into similar sizes and lightly stir-fry with a little salt until just softened. 3. Briefly blanch the bean sprouts, drain well, then season lightly with sesame oil and salt. 4. Separate the egg yolks and whites, then make thin egg strips over very low heat. 5. For the crepes, heat a pan over low heat and pour about 1 tbsp batter at a time, spreading it thinly. Cook for about 10 seconds per side. 6. Arrange everything beautifully, then wrap a little of each filling in the crepe and dip into the sauce. #mothersday #koreanfood #gujeolpan — TikTok de @yooinoz