Gujeolpan

Rehydrate dried shiitake mushrooms and dried bellflower root in separate bowls of warm water until softened. Squeeze out excess water, then julienne both. Set aside.

Prepare the crepe batter: In a bowl, whisk together wheat flour, water, and 2 grams of salt until smooth. Heat a lightly oiled non-stick pan over medium-low heat. Pour a small amount of batter to create very thin, small crepes (about 8-10 cm in diameter). Cook until set, then flip and cook briefly on the other side. Stack cooked crepes and keep warm.

Prepare the beef: Julienne the beef sirloin into thin strips. In a bowl, marinate the beef sirloin with 15 grams of soy sauce, 5 grams of sesame oil, 5 grams of minced garlic, sugar, and black pepper. Heat 5 grams of vegetable oil in a pan over medium-high heat and stir-fry the marinated beef sirloin until fully cooked. Set aside.