Sweet Rice Flour Bulgogi (Chapsal Bulgogi) Recipe jinjoo

• 1 lb thinly sliced top sirloin or other tenderloin
• 2/3 C sweet rice flour (just need enough to coat)
• 6-8 green onions (thinly sliced)
• 1 C sliced perilla leaves (optional)
• sesame oil for pan frying
• salt
• pepper
• 3 T kikomman soy sauce
• 1 T sugar
• 4 tsp honey
• 1/4 to 1/3 tsp oriental hot yellow mustard
• 1 tsp chopped pine nuts

1. Season the thinly sliced sirloin pieces (cut for bulgogi) with salt and pepper.
2. Once all the beef pieces are seasoned, coat each piece in sweet rice flour and set aside.
3. The product I use is Koda Farms, Mochiko flour.
4. You can find this in both oriental and American supermarkets.
5. Prepare the vegetables.
6. Wash and clean the green onions.
7. Thinly slice the green onions by cutting them into approx.
8. 2 in long pieces and then slicing each piece thinly.
9. Soak them in cold water for 5 min.
10. or more.
11. Soaking takes away the strong taste of raw onions and also makes them extra crunchy.
12. Drain and serve.
13. Wash and clean the perilla leaves.
14. Stack a bunch of leaves and fold the bunch in half lengthwise and cut altogether into 3/8 in strips.
15. Make the sauce by mixing soy sauce, sugar, honey and yellow mustard.
16. Chop some pine nuts and sprinkle on top.
17. You can taste it and add more sugar or honey to taste.
18. Now its time to cook the meat!
19. Heat 2T of sesame oil in a frying pan on medium high heat.
20. Fry each side of the beef until its golden brown.
21. Serve the bulgogi, vegetables and sauce.
22. Best way is to cook only few pieces at a time and eat while they are still warm and crispy.
23. This is a truly delicious meal!
24. And heres 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.

sirloin, sweet rice flour, green onions, perilla, sesame oil, salt, pepper, t, t, honey, pine nuts

Taken from www.chowhound.com/recipes/sweet-rice-flour-bulgogi-chapsal-bulgogi-29749 (may not work)