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