Republic of the Philippines

BOHOL ISLAND STATE UNIVERSITY

Main Campus
CPG North Avenue, Tagbilaran City, Bohol
VISION: A premier S&T university for the formation of a world class and virtuous human resource for sustainable development in
Bohol and the country.
MISSION: BISU is committed to province quality higher education in the arts and science, as well as in the professional and
technological fields; undertake research and development and extension services for the sustainable development of Bohol and the
country.

NARRATIVE REPORT AND DOCUMENTATIONS

Last 30th day of October 2019, I was assigned or tasked to cook a noted recipe in
Korean cuisine namely, GUCHULPAN. Our instructor, Edgar Galendez, Ph. D.
instructed and assisted us during our laboratory. After instructing us the dos and don’ts
in the laboratory, we were told to do some pre-preparation or “mise en place” before
starting our laboratory. He also cited some sets of criteria for the grading system of our
cooked recipe or outputs. We were only given 1 hour to cook our given recipe. And we
started to cook at exactly 8:30 in the morning.

INGREDIENTS: 3 eggs, separated

250 g beef fillet
PANCAKES 3 carrots cut into thin strips
225 g plain flour 12 spring onions cut into thin strips
1/4 teaspoon salt 1 large daikon, peeled and cut into thin
2 eggs, lightly beaten strips
250 ml milk 250g zucchini, cut into thin strips
250 ml water
Vegetable oil, for frying DIPPING SAUCE
185 ml soy sauce
FILLINGS 1 tablespoon mild vinegar
10 shiitake mushrooms 1 tablespoon sesame seeds, toasted
Vegetable oil or sesame oil, for frying and crushed
Soy sauce, to taste 2 tablespoons spring onion, finely
Sugar, for sprinkling chopped
 These were the ingredients I have purchased and prepared to cook the
GUCHULPAN recipe.
PROCEDURES:
First thing I did was making the pancake batter; I sifted the flour and salt into a
bowl and made a well in the centre. In a separate bowl, I mixed together the egg, milk
and water. Then, I added the mixture to the flour and stirred it rapidly with a wired whisk
to combine until it’s smoothened. And I set it aside while preparing the fillings.

Next, I have prepared the shiitake mushrooms for the fillings. And since I used a
canned shiitake mushrooms I just immediately cut off and discarded the stems and
thinly sliced the caps of the mushrooms.
 I heated a little oil in a wok or a stir frying pan over high heat. I added the
mushroom, soy sauce, ground black pepper, and a sprinkled of sugar. Then I have stir-
fried the mushrooms until all of the liquid has been absorbed. And I set it aside.

In separate batches, I added a little oil in the wok and stir-fried the carrot, spring
onion, daikon and zucchini; I seasoned it with salt and pepper, to taste. My aimed was
to keep the natural colour of the vegetables, because I don’t want anything to brown.
Therefore I cooked it for only a short time.
 I separate the egg yolks and egg whites and I beat them in a separate bowls. I
heated a little oil in the clean wok and I separately fry the yolks and whites to make it
large and flat omelettes — I don’t allow it to brown. And I allow it to cool, and then I
sliced it into much fined strips.
 I then sliced the beef very thinly. I heated a little oil in the clean wok over high
heat and I stir-fried the beef, added the soy sauce and pepper, to taste — the beef
should be well done and any liquid absorbed.

To cook the pancakes, I heated a little vegetable oil in a wok or pan over
medium–low heat. I poured a ladleful of the batter, sufficient enough to make the fairly
thin pancake and I cooked it until set. I turned and cooked the other side, and then I
removed it to a large chopping board. When all the pancakes have been made, I used a
pastry cutter to make circles.
 I arranged the pancakes at the centre and all the filling ingredients in separate
piles around the edge of the plate.

Lastly, I made the dipping sauce by combining all of the ingredients and divided it
between individual sauce bowls to serve.
 This was the output of the given recipe assigned to me, the GUCHULPAN.
Guchulpan is usually served as a prelude to a meal or as something to nibble with
drinks. Pancakes are piled in the centre of the plate, around which were a selection of
finely shredded omelettes, stir-fried shredded beef and various vegetables for filling
them. The ingredients were picked up with chopsticks and put in the centre of a
pancake, which is rolled around the filling, dipped in a special sauce and eaten.
Because guchulpan is served at room temperature, it is ideal for advance preparation.

When I finished my cooked recipe I presented it to our instructor and critique or

judge namely, Edgar Galendez, Ph. D and Mr. Mark Justine Manuta. And I’m happy
because they liked my version of the recipe.
CONCLUSION:
The hands-on laboratory that we were doing really gives us a lot of knowledge
and unforgettable experience. I conclude that cooking GUCHULPAN recipe was not
easy because it has a lot of work to do. And since the ingredients were cooked
separately, it takes time to prepare the recipe. Time was fast approaching and I have
several minutes left, but then I don’t finish it yet. Luckily I was given an extra time by our
instructor since the recipe has a lot of preparations. I learned that Korean cuisine was
very particular on the uniformity of slicing the ingredients.