QiMeal
Chadolbaegi
Chadolbaegi · ready in 20 min · 4 servings · 478 kcal per serving · easy · 9 ingredients
Chadolbaegi is Korean barbecue at its simplest: paper thin brisket seared fast, eaten hot with crisp scallion salad and a savory sesame soy dip.
- Prep
- 12 min
- Cook
- 8 min
- Total
- 20 min
- Serves
- 4
- kcal
- 478
- Difficulty
- easy
Ingredients · 4 servings
- 600 gThinly sliced brisket, paper thin
- 240 gScallion salad, chilled
- 3 tbspSoy sauce
- 2 tbspSesame oil
- 3 cloveGarlic, minced
- 2 tspSugar
- ½ tspSalt
- 1 tspBlack pepper, ground
- 2 tbspWater
Equipment
stovetop, measuring spoon, small bowl, mixing bowl, spoon, grill pan, tongs, plate, pastry brush, serving plate
Instructions
- Mise en place
Gather the brisket, scallion salad, soy sauce, sesame oil, garlic, sugar, salt, pepper, water, tongs, bowls, and a grill pan. · 5 min
What to look for: All ingredients measured and tools within reach
- Mix dipping sauce
Mix soy sauce, sesame oil, minced garlic, sugar, water, black pepper, and salt in a small bowl until glossy. · 3 min
What to look for: Sauce looks shiny with garlic evenly suspended
- Heat grill pan
Heat a grill pan over high heat until the surface reaches 204°C / 400°F and a drop of water skips quickly. · 3 min
What to look for: Pan is very hot and faintly smoking
- Grill brisket
Lay brisket slices in a single layer and grill for 30 to 45 seconds per side, turning as soon as the edges curl and brown. · 3 min
When it is done: Beef is browned at the edges and reaches 63°C / 145°F if slices overlap or fold thickly.
- Finish batches
Transfer cooked slices to a warm plate and repeat with the remaining brisket without crowding the pan. · 5 min
When it is done: Each batch is seared through with no cold raw centers in folded slices.
- Toss scallion salad
Toss the scallion salad lightly just before serving so it stays crisp beside the hot beef. · 1 min
What to look for: Scallion salad looks crisp and lightly glossy
- Serve immediately
Serve the hot brisket at once with scallion salad and soy sesame dip, letting each diner dip slices in the sauce. · 1 min
What to look for: Beef is steaming hot with salad and dip alongside
Nutrition (per serving)
| kcal | 478 |
|---|---|
| Protein | 29 g |
| Carbohydrates | 8 g |
| of which sugars | 3 g |
| Fat | 36 g |
| of which saturated | 12 g |
| Fibre | 2 g |
| Sodium | 1022 mg |
Nutri-ScoreC
Allergens
Contains: gluten, soybeans, sesame, soy
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 2 months
- Reheat beef quickly in a hot pan with a few drops of water until steaming, then serve with fresh scallion salad.
Ingredient substitutions
Thinly sliced brisket
- Thin brisket: Use slices with visible marbling for the classic fast sear.
Soy sauce
- Salt: Use only for allergy needs and add water to keep the dip loose.
Sesame oil
- Vegetable oil: Use only when sesame must be avoided because the nutty aroma will be lost.
Salt
- Soy sauce: Use only in the dip, not directly on the beef.
