📝 About This Recipe
Chadolbagi is a beloved staple of Korean BBQ, celebrated for its paper-thin slices of marbled beef brisket that curl and caramelize the moment they hit a hot grill. Unlike thick steaks, this cut offers a delicate balance of rich, buttery fat and savory meat that melts in your mouth within seconds. Perfectly paired with a tangy soy-vinegar dipping sauce and fresh aromatics, it’s a communal dining experience that is as fast to cook as it is delightful to eat.
🥗 Ingredients
The Star Ingredient
- 1.5 pounds Beef Brisket (Chadolbagi) (very thinly sliced, usually found frozen in Korean markets)
Signature Dipping Sauce (Choganjang)
- 4 tablespoons Soy Sauce (regular or low-sodium)
- 2 tablespoons Water
- 2 tablespoons Rice Vinegar
- 1 tablespoon Sugar (white or brown sugar)
- 1 teaspoon Korean Chili Flakes (Gochugaru) (adjust for desired heat)
- 1 stalk Green Onion (finely minced)
- 1 teaspoon Toasted Sesame Seeds (slightly crushed to release oils)
Classic Sesame Oil Dip (Gireumjang)
- 2 tablespoons Toasted Sesame Oil (high quality)
- 1/2 teaspoon Sea Salt (fine grain)
- 1/4 teaspoon Black Pepper (freshly cracked)
Accompaniments for Grilling
- 2 pieces King Oyster Mushrooms (sliced lengthwise into 1/4 inch strips)
- 6-8 pieces Garlic Cloves (thinly sliced)
- 2 pieces Green Chili Peppers (sliced into rings)
- 1/2 Onion (cut into thick rings)
👨🍳 Instructions
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1
Remove the thinly sliced brisket from the freezer about 10-15 minutes before cooking. You want them slightly thawed so they separate easily, but still cold enough to maintain their curled shape.
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2
Prepare the Choganjang dipping sauce by whisking together the soy sauce, water, rice vinegar, and sugar in a small bowl until the sugar is completely dissolved.
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3
Stir in the minced green onions, gochugaru, and toasted sesame seeds into the soy mixture. Divide into four small individual dipping bowls.
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4
In a separate set of small bowls, mix the sesame oil, sea salt, and black pepper to create the Gireumjang dip. This highlights the beef's natural flavor.
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5
Prepare your vegetables: slice the mushrooms, garlic, chili peppers, and onions. Arrange them on a platter next to the beef.
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6
Preheat a cast-iron griddle, a Korean BBQ plate, or a wide non-stick skillet over medium-high heat. You want it hot enough that a drop of water dances and evaporates instantly.
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7
Lightly grease the pan using a piece of the beef fat or a tiny amount of neutral oil. Place the onion rings and garlic slices on the outer edges of the grill where the heat is slightly lower.
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8
Place a few slices of the beef onto the center of the hot grill. Do not overcrowd; cook in small batches. The meat will instantly begin to sizzle and shrink.
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9
Cook the beef for about 30-45 seconds on the first side. As the fat renders, use tongs to flip the slices once they lose their pink color and show light browning.
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10
Cook the second side for another 15-20 seconds. The beef is so thin it cooks almost instantly; avoid overcooking to prevent it from becoming tough.
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11
While the beef cooks, place the mushroom slices in the rendered beef fat on the grill. Let them soak up the flavor and brown for 1-2 minutes per side.
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12
Transfer the cooked beef immediately from the grill to your plate. Dip a hot slice into the sesame oil mixture first, then follow with the soy-vinegar sauce for a flavor explosion.
💡 Chef's Tips
Always keep the beef frozen until right before you are ready to prep; if it gets too warm, the thin slices will stick together and become difficult to handle. Use a cast iron pan if you don't have a specialized Korean grill; it retains heat beautifully and creates a better sear. Don't discard the rendered fat during cooking! Use it to grill the mushrooms and garlic for an incredible depth of flavor. Avoid overcooking—the beef should be just barely browned and still tender. It only takes about a minute total. If you can't find pre-sliced Chadolbagi, you can partially freeze a brisket block and use a meat slicer or a very sharp knife to cut paper-thin shavings against the grain.
🍽️ Serving Suggestions
Serve with a side of 'Pachae' (scallion salad) seasoned with sesame oil and gochugaru to cut through the richness of the beef. Provide fresh red leaf lettuce or perilla leaves for 'Ssam' (wraps), allowing guests to wrap the beef with a dab of Ssamjang. A bowl of steamed white rice and a hot pot of Doenjang Jjigae (soybean paste stew) make this a complete, traditional meal. Pair with chilled Soju or a light Korean lager to complement the savory, fatty notes of the brisket. Include a side of aged Kimchi, which can also be grilled alongside the beef for a warm, tangy accompaniment.