1poundthinly sliced beefany tender cut such as loin and rib eye
1/2cupsweet rice flourchapssal garu, 찹쌀가루
oil for pan-frying
Hot mustard sauce (겨자장)
1teaspoonhot mustardgyeoja, 겨자
Thinly slice the beef if it’s not pre-cut. Partially freeze the meat for about an hour to firm it up for easier slicing.
Lightly season both sides with the marinade, and let it stand for 20 minutes.
Dredge both sides of the beef slice in sweet rice flour, one piece at a time. Let it stand for a few minutes until the flour absorbs the marinade. Then, dredge again in the sweet rice flour to create a nice coating.
Heat a large non-stick skillet over medium low heat. Add a tablespoon of oil. Place in the skillet. Cook for 1 to 2 minutes on each side, adding more oil if needed, until lightly golden.
Repeat until all the beef slices are pan fried. Serve warm with a dipping sauce.
For the hot mustard sauce
Mix the hot mustard in hot water. Let it stand for a few minutes for the flavor to develop. This step is very important, or the mustard sauce will taste bitter.
Mix int the other ingredients, and serve as a dipping sauce.