Kujolpan (Nine Section Appetizers) Recipe

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Kujolpan (Nine Section Appetizers)
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Ingredients
20
Count
Nutrition
637
Calories
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Ingredients:

Directions:

  1. Make the pancakes: In a bowl, combine the flour, egg whites, water, and salt and stir until the batter is smooth. To a heated non-stick pan, add the oil. Drop in tablespoons of batter to form thin pancakes about 3-inches in diameter. Fry lightly on both sides. Transfer to a plate. Using a 3-inch ring mold or cup, cut the pancakes into a perfect circle.
  2. Make the fillings: In a bowl, combine the beef, soy sauce, sesame oil, garlic, scallion, honey, and black pepper. Saute the mixture in a pan until the beef is cooked through, about 5 minutes. Set aside.
  3. Poach the shrimp in salted water, about 3 minutes. When cool enough to handle, julienne the shrimp. Set aside.
  4. Poach the chicken in salted water until cooked through, about 10 minutes. When cool enough to handle, shred the chicken. Add salt and pepper to taste. Set aside.
  5. Blanch the spinach for about 1 minute and then quickly transfer to an ice bath. Squeeze excess water from the spinach and julienne. In a bowl, combine the spinach with 1 tablespoon of the sesame oil, salt and pepper to taste. Set aside.
  6. Squeeze excess water from the shiitake mushrooms, remove the stems and discard, and julienne the mushroom caps. To a heated pan, add 1 tablespoon sesame oil. Add mushrooms, salt and pepper to taste and saute until mushrooms are soft, about 1 minute. Set aside.
  7. Add another tablespoon sesame oil to the pan with the carrots, salt and pepper to taste. Saute until the carrots are slightly cooked but not completely soft, about 1 minute. Set aside.
  8. Add a pinch of salt and pepper to the whites and yolks and stir to combine. To a heated non-stick pan on moderately low heat, add 1 tablespoon of oil. Pour the egg whites into the pan and swirl the pan around to form a thin layer with the egg whites. Once the eggs have cooked through, turn them out onto a plate. Repeat the process with the yolks. Let cool, then julienne the whites and yolks. Set aside.
  9. When ready to serve, place each filling into a compartment of the kujolpan dish, with the pancakes in the center compartment. Alternatively, pile the pancakes in the center of a large platter and arrange the 8 fillings around the pancakes. To eat, take a pancake and fill it with any combination of fillings to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 636.6 Kcal (2665 kJ)
Calories from fat 317.45 Kcal
% Daily Value*
Total Fat 35.27g 54%
Cholesterol 42.43mg 14%
Sodium 1884.32mg 79%
Potassium 1070.76mg 23%
Total Carbs 59.49g 20%
Sugars 2.84g 11%
Dietary Fiber 8.2g 33%
Protein 24.02g 48%
Vitamin C 33.9mg 57%
Vitamin A 0.2mg 5%
Iron 6.9mg 38%
Calcium 256.1mg 26%
Amount Per 100 g
Calories 169.31 Kcal (709 kJ)
Calories from fat 84.43 Kcal
% Daily Value*
Total Fat 9.38g 54%
Cholesterol 11.29mg 14%
Sodium 501.17mg 79%
Potassium 284.79mg 23%
Total Carbs 15.82g 20%
Sugars 0.76g 11%
Dietary Fiber 2.18g 33%
Protein 6.39g 48%
Vitamin C 9mg 57%
Iron 1.8mg 38%
Calcium 68.1mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.9
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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