Pan-cooked beef salad (Sogogi chapssal-gui)

Steps

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1. 1
   Prepare the mustard-garlic sauce. Mix mustard powder with an equal amount of hot water to develop the spice. Grind 4 garlic cloves, peeled apple, white vinegar, and salt into a fine puree. Grinding the apple with vinegar and salt prevents it from oxidizing and turning brown. Add the apple puree to the mustard mixture, then stir in honey and a small amount of sesame oil. Refrigerate until ready to use.
   ▶ ≈0:45
2. 2
   Prepare the pine nuts and gingko nuts. Remove the tips from the pine nuts using your fingernails, then crush them with a rolling pin for garnishing. Take out 7 gingko nuts from the freezer and return the rest to the freezer.
   ▶ ≈3:23
3. 3
   Prepare the beef. Select the most tender cut (such as steak) and pat dry with paper towels. Slice very thinly, about 1/8 inch thick, like thin paper. If slicing thinly by hand is difficult, ask your butcher to slice it for you.
   ▶ ≈4:53
4. 4
   Season the beef. Spread the sliced beef out in a single layer. For 1 pound of beef, use 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon sesame oil. Distribute the seasoning evenly and gently massage it into the meat until shiny.
   ▶ ≈5:33
5. 5
   Coat with glutinous rice flour. Coat both sides of the beef slices with glutinous rice flour. This gives the beef a rice cake–like texture.
   ▶ ≈6:19
6. 6
   Pan-cook the beef. Heat a pan over medium-high heat and add cooking oil. Sear the coated beef slices until golden and cooked through, turning as needed since the glutinous rice flour coating is slightly sticky. Remove from heat.
   ▶ ≈7:03
7. 7
   Cook the gingko nuts. Cook the gingko nuts in oil until done.
   ▶ ≈8:05
8. 8
   Prepare the garnishes. Slice pear or cucumber into thin matchsticks for crispness. Prepare fresh perilla leaves for flavoring and garnish.
   ▶ ≈8:32
9. 9
   Assemble and serve. Arrange the cooked beef on a plate and top with pear or cucumber matchsticks, perilla leaves, gingko nuts, and crushed pine nuts. Drizzle or serve the chilled mustard-garlic sauce on the side. Guests can mix everything together and eat, or eat individual components with the sauce.
   ▶ ≈9:38