Chadolbaki (Thinly Sliced Beef Brisket)

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.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 745
• Protein: 82 g
• Carbs: 6 g
• Fat: 49 g

Ingredients

• 600 g Beef rib roast ( very thinly sliced (carpaccio style) )
• 4 tbsp Korean soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp White sugar
• 1 tbsp Sesame oil
• 2 piece Garlic ( minced )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tsp Sesame seed
• 1 pinch Black pepper ground
• 600 g Beef brisket specifically sliced for Chadolbaki ( very thinly sliced )

Instructions

1. Dipping sauce preparation

   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. Slicing aromatics

   Thinly slice the scallions. Stir some into the sauce and keep the rest for serving. The onions provide necessary crunch and freshness.

3. Searing the meat

   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.

Chef's tips

• 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.

Storage

Consume immediately after cooking. Thinly sliced meat oxidizes quickly.