Sweet Rice Flour Coated Thinly Sliced Beef: Mochi beef? You've never had this before...

For my grandmother who always tries to give me the best of what is on the table and JCM, whose daughter also has many allergies

Excuse the long name of this dish. I have no idea what to call it. I described it to my mother - she's never heard of it. It is something that I've eaten ONE TIME, in some remote restaurant in the outskirts of Seoul. I ate it while sitting with my extended family in Korea, and I only remember this dish in that particular meal. I remember eating it, loving it, and leaning over to my grandmother and asking her, "WHAT IS THIS?" as I'd NEVER had it before. Understand that my mother and both grandmothers are truly excellent Korean cooks so I've often felt that there was very little I hadn't tried in terms of Korean food. My grandmother immediately understood I liked it, gave me two more slices from her plate and said to me in Korean, "It is beef that has been coated in sweet rice flour and cooked." I never made it however, because I just didn't remember eating it - until a week ago, when I bought a box of mochiko (sweet rice flour)and was contemplating what to do with it. I am so glad I remembered it because I am forever trying to come up with ways to feed son who is allergic to all essential Korean ingredients (soy sauce, tofu, sesame seeds, sesame oil) and it bothers me that I don't have more things in my repertoire to cook for him. I also need things that are fast and easy, and believe me, it doesn't come faster or easier than this.

You simply take UNMARINATED bulgogi beef (thinly sliced rib eye), dredge it in sweet rice flour (mochiko) and saute it in oil. The result is a slightly crispy and chewy piece of thinly sliced meat. It's vaguely reminiscent of a chicken fried steak but it is far more subtle and tender than that. The touch of scallions and the sprinkle of salt finishes the dish. Son chomps this down with Garlic Bok Choy and eats with such relish I want to give him what's on my plate.

Sweet Rice Coated Thinly Sliced Beef (surely there is a better name for this than that)
Serves 4-6

1 lb of bulgogi meat (thinly sliced ribeye)
1/2 cup of mochiko (sweet rice flour) - more as needed
2 tablespoons green onions, chopped
Canola oil (or some other mild flavored oil)
salt and pepper to taste

Heat a fry pan over medium heat and put 1 tablespoon of oil.

Take each slice of meat and carefully coat both sides with flour. Place two or three slices of coated meat in fry pan. Do not over crowd. You want to crisp up the coating, not steam it. Remove when meat is cooked and slightly caramelized. (this is the yummy part)

Place on serving platter and sprinkle with a dash of salt. Continue with beef until all is cooked.

Before serving, sprinkle the top with green onions. Serve with dipping sauce (optional).

Dipping sauce (optional)
1 tablespoon soy sauce
1 tablespoon vinegar
dash of black pepper

Mix soy and vinegar together.

Printable recipe

Share this post