The 9 Essential Ingredients of Gujeolpan
Gujeolpan is one of the most elegant and symbolic dishes in traditional Korean cuisine. Translating to “nine-sectioned tray,” this beautifully arranged platter is known not just for its visual appeal, but for the way it embodies harmony, balance, and intention. Each section contains a different filling—usually a mix of vegetables, meat, and eggs—while the center holds thin wheat pancakes used to wrap the ingredients into delicate bites. In this post, we’ll take a closer look at the nine essential ingredients that make gujeolpan so special, and how each one contributes to the dish’s rich cultural meaning and refined taste.
Gujeolpan: Discover the 9 Essential Ingredients Behind Korea’s Most Elegant Platter
Gujeolpan (구절판), meaning “nine-sectioned tray,” is one of the most visually stunning and culturally symbolic dishes in Korean cuisine. Traditionally served at royal banquets and formal gatherings, gujeolpan is more than just food—it’s a work of art. The dish consists of eight beautifully prepared fillings arranged around a center compartment that holds thin wheat pancakes (miljeonbyeong).
Each ingredient is carefully chosen to create harmony in color, texture, and nutrition, reflecting core principles of traditional Korean cooking.
In this post, we’ll explore the 9 essential components that make up gujeolpan and how each one contributes to this timeless dish.
🍄 Shiitake Mushrooms
Sliced thin and sautéed with soy sauce, garlic, and sesame oil, shiitake mushrooms bring rich umami and earthy depth to gujeolpan. Their meaty texture offers a savory contrast to lighter ingredients.
🥒 Cucumber
Peeled and julienned cucumbers are briefly blanched or salted to soften them slightly while keeping their crisp bite. They offer a refreshing green color and cooling balance to the dish.
🥕 Carrot
Bright orange carrots are thinly sliced and lightly stir-fried to preserve sweetness and crunch. Their vivid hue brings color balance to the platter and adds a natural sweetness.
🌱 Mung Bean Sprouts
Lightly blanched and seasoned with sesame oil and salt, mung bean sprouts have a soft, stringy texture that pairs well with firmer fillings. They add freshness and volume without overpowering flavor.
🥩 Beef (Chimasal Cut)
A tender cut of beef like chimasal is marinated and stir-fried, adding protein and savory depth. This meat component grounds the dish and offers richness to complement the vegetables.
🌿 Burdock Root
Julienned burdock root is stir-fried until slightly chewy, offering a subtle earthiness and satisfying texture. As a root vegetable, it adds depth and contrasts beautifully with crisp greens.
🍳 Egg White Jidan
Egg whites are cooked into thin crepes, then sliced into ribbons. The soft white strips add both protein and visual brightness to gujeolpan.
🍳 Egg Yolk Jidan
The vibrant yellow of egg yolk crepes adds visual warmth and nutritional balance. Together with the egg white, it represents symmetry and completeness in Korean food philosophy.
🥞 Wheat Pancake (Miljeonbyeong)
At the center of gujeolpan lies the wheat pancake, used to wrap the various fillings. Mild in flavor and soft in texture, it serves as a unifying element—like a blank canvas for all the vibrant components.
Why Gujeolpan Represents Korean Culinary Philosophy
Gujeolpan is the embodiment of balance and intention. From its symmetrical layout to the diverse colors and textures, every detail is considered. This dish reflects the Korean belief that food should nourish not just the body, but also the mind and spirit.
By combining these nine elements with care and precision, gujeolpan becomes a meal that’s beautiful, healthy, and meaningful—all at once.
Want to Try Gujeolpan at Home?
While it may look complex, gujeolpan is easier to prepare than you might think—all you need is attention to detail and a love for color and balance. Whether you’re celebrating a special occasion or simply want to experience a piece of Korean heritage, gujeolpan is a dish that brings people together, one delicate bite at a time.
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Spring Cabbage (Bomdong)
Spring cabbage, or bomdong (봄동) in Korean, is a highly anticipated seasonal vegetable that appears in Korean markets between late winter and early spring. Unlike regular napa cabbage, it grows with loose, delicate leaves and features a naturally sweet flavor and crisp texture.
For Korean home cooks, bomdong’s arrival signals the transition from winter’s heavy dishes to spring’s lighter, refreshing fare. This versatile green is prized for its ability to quickly absorb seasonings while maintaining its characteristic crunch, making it a cornerstone ingredient in Korean seasonal cooking. In particular, bomdong geotjeori (spring cabbage fresh kimchi) is one of the most beloved side dishes in Korean households during spring, as it can be prepared quickly and enjoyed immediately. Beyond geotjeori, it’s also commonly used in light soups, stir-fries, and as wraps for grilled meats.
Korean Salt
Korean salt is an essential seasoning used in nearly every part of Korean cooking—from salting napa cabbage for kimchi to adjusting the final flavor of soups like seolleongtang, galbitang, and miyeok-guk. Coarse sea salt is especially valued for its mineral-rich profile, helping vegetables maintain crisp texture during salting and creating the ideal environment for fermentation in kimchi, doenjang, and gochujang. As a foundational ingredient in Korean kitchens, salt supports flavor development, preservation, and the balance of traditional Korean dishes.
Korean cabbage
Cabbage is a versatile Korean cooking vegetable known for its crisp texture and mild sweetness. It is widely used in street toast, cabbage wraps, stir-fries, fresh salads, and soups. Rich in vitamin C, vitamin K, and dietary fiber, cabbage supports digestion and overall wellness, making it a staple ingredient in Korean home cooking.
Altari-mu (Young Radish)
Altari-mu, or young radish, is a small Korean radish known for its crunchy texture, natural sweetness, and firm structure that holds up well during fermentation. It is the key ingredient for Chonggak-kimchi (young radish kimchi), one of Korea’s most traditional and beloved kimchi varieties. Harvested mainly in late fall, altari-mu provides high fiber, refreshing flavor, and versatility—used not only in kimchi but also in salads, toppings for cold noodles, and various side dishes.