This is not a common dish in South Korea, but it’s a really tasty alternative to traditional Korean Bulgogi. Made by coating beef in glutinous rice flour (Hence the Korean name Chapsal which stands for rice flour). This gives the Bulgogi a crispy and chewy texture which is delicious and worth making at home.
To make really good Chapsal bulgogi, its best to use good quality of beef such as sirloin or tenderloin, as this improves the flavour. I have served this with a spring onion side dish (Pamuchim) and a Bulgogi sauce dip.
I have used the following Ingredients:
Spring onions (Pamuchim)
The meat for bulgogi is always thinly cut, just a few millimetres, you can do this yourself although your local butcher should be able to do it for you, my local butcher does this happily.
Cut the meat in to pieces about 5 centre metres in length and season with salt and pepper. On a plate pour out the rice powder and coat both sides of the meat.
Some people do marinate meat with bulgogi sauce and after that coat with rice flour. But I prefer to season with salt and pepper and coat with rice flour. Fry them and dip them in sauce.
Spring Onion side dish- Pamuchim
Take the spring onions and slice these thinly.
Rinse them in ice cold water for about 3 minutes, drain the water, but keep the spring onions in a bowl.
In a small bowl mix together Pamuchim sauce and add this to the bowl with the spring onions and mix together.
For the dipping sauce, put the ingredients for the sauce in a small bowl.
Mix this together and sprinkle some sesame seeds on top.
To cook, put some oil in a frying pan and put on a high heat. Once the pan is hot put the meat on and cook both sides, as its thin it should cook pretty quickly.
This is a sort of dish I like to cook and eat straight away. So once some meat is cooked take it off the pan, dip, eat and put some more on.
You can take a piece of meat and wrap it around some spring onions and enjoy.