Chadolbaki (Thinly Sliced Beef Brisket)
20 min
total
4
people
743
calories per serving
Ingredients
4 people
- 600 gBeef rib roast (very thinly sliced (carpaccio style))
- 4 tbspKorean soy sauce
- 2 tbspRice vinegar
- 1 tbspWhite sugar
- 1 tbspSesame oil
- 2 pcGarlic (minced)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tspSesame seed
- 1 pinchBlack pepper ground
- 600 gBeef brisket specifically sliced for Chadolbaki (very thinly sliced)
Method
Thin ribbons of beef that curl and grill in seconds. The fat melts and caramelizes on the hot plate, offering tender meat to be dipped in a sharp soy and vinegar sauce.
- 1
In a bowl, mix the Korean soy sauce, rice vinegar, sugar, and sesame oil. Finely mince the garlic and add it. The sauce should be smooth with the sugar fully dissolved.
- 2
Thinly slice the scallions. Stir some into the sauce and keep the rest for serving. The onions provide necessary crunch and freshness.
- 3
Heat a pan or griddle over very high heat. Place the beef slices without overlapping. As soon as they shrink and brown, flip them. Cooking takes less than a minute per side.
Frequently asked questions
How do you get this dish right?
- The griddle must be smoking hot before adding the meat to sear the fat instantly.
- Do not overcrowd the pan; cook in small batches to maintain high heat.
How long does this dish keep?
Consume immediately after cooking. Thinly sliced meat oxidizes quickly.
4.4
18 reviews
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