Chapsal (sweet rice) Bulgogi is not a dish commonly found in your average Korean home and there are very few restaurants even in Seoul that serve this dish. I actually searched Korean websites and found only few recipes–none of them like my version here. Other recipes all marinate the beef first (same as regular bulgogi) and then coat it with sweet rice flour before frying in plain oil. I developed this recipe from my childhood memory as it was a dish served to our guests when they visited our home.
For more detailed photos and other recipes, you can view it at my blog at http://kimchimari.com
- 1Season the thinly sliced sirloin pieces (cut for bulgogi) with salt and pepper.
- 2Once all the beef pieces are seasoned, coat each piece in sweet rice flour and set aside. The product I use is Koda Farms, Mochiko flour. You can find this in both oriental and American supermarkets.
- 3Prepare the vegetables. Wash and clean the green onions. Thinly slice the green onions by cutting them into approx. 2 in long pieces and then slicing each piece thinly.
Soak them in cold water for 5 min. or more. Soaking takes away the strong taste of raw onions and also makes them extra crunchy. Drain and serve.
- 4Wash and clean the perilla leaves. Stack a bunch of leaves and fold the bunch in half lengthwise and cut altogether into 3/8 in strips.
- 5Make the sauce by mixing soy sauce, sugar, honey and yellow mustard. Chop some pine nuts and sprinkle on top. You can taste it and add more sugar or honey to taste.
- 6Now it’s time to cook the meat! Heat 2T of sesame oil in a frying pan on medium high heat. Fry each side of the beef until it’s golden brown.
- 7Serve the bulgogi, vegetables and sauce. Best way is to cook only few pieces at a time and eat while they are still warm and crispy.
- 8This is a truly delicious meal! And here’s how you eat it – add some vegetables in the center of the bulgogi, sprinkle some of the sauce on top as shown here and wrap it like a roll.
Member recipes are not tested by the CHOW food team.