In Jeol Mi

Rinse the sticky rice thoroughly under cold water until the water runs clear, then soak it in cold water for at least 30 minutes to allow the grains to absorb moisture and soften.

Drain the soaked sticky rice and cook it in a pot with just enough water to steam until tender and glutinous, then set aside to cool slightly.

In a large mixing bowl, combine flour, a pinch of salt, and enough milk to form a smooth, moderately thick batter, whisking until no lumps remain.

Fold the cooked sticky rice into the batter, stirring gently to evenly distribute the rice throughout the mixture and create a cohesive coating.

Prepare your beef or veal by trimming excess fat and cutting into uniform portions, then season lightly with salt on all sides.

Coat the seasoned beef or veal pieces thoroughly in the sticky rice and flour batter, ensuring an even layer on all surfaces.

Place the coated meat in a preheated oven at 180°C (350°F) on a lightly greased roasting pan and roast, turning once halfway through, until the exterior is golden and the meat is cooked through and tender.

Remove the meat from the oven and allow it to rest for several minutes before serving, allowing the juices to redistribute and the crust to set.