Chapsal Bulgogi RecipeThis is a modern twist on the Korean classic dish, Chapsal bulgogi is a luxury korean food often eaten with high quality cuts of meat where you really want to enjoy the taste of the meat. Chapsal stands for Rice flour and is what the meat is coated in giving it a unique texture and helping it to melt in your mouth.
Chapsal bulgogi has been preserved for use in the upper classes of Korean culture for many years, often served as a speciality dish to foreign diplomats and for important meals. It is though very easy to do and a great dish if you are looking to impress friends and family with your Korean cooking
I have used the following Ingredients:
300g of beef - best to use a good cut like sirloin.
Spring onions (Pamuchim)
4-5 Spring onions (green onions)
2-3 Tbs soy sauce
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 the ingredients for the pamuchim and add this to the bowl with the spring onions and mix together.
To eat, take a piece of meat and wrap it around some spring onions and enjoy.
You can make a dipping sauce to add a bit more flavour, simply put 2-3 tablespoons of soy sauce in a bowl and a teaspoon of sugar and a teaspoon of sesame oil. Mix this together and sprinkle some sesame seeds on top. Delicious
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