|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||44%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 9mg||46%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chadol baegi, a staple of Korean BBQ, is thinly shaved beef brisket. Unlike other Korean meat favorites that hit the grill, the brisket is not marinated. Instead, it's cooked quickly on the grill and then dipped in a sauce of sesame oil, salt, and pepper. You can buy the thinly sliced brisket at Korean markets, ask your butcher to shave the brisket for you, or cut it yourself.
If you've ever gone to a Korean BBQ restaurant, you are familiar with the tabletop grill. If you don't have a Korean-style grill, use your charcoal or gas grill. In restaurants, chadol baegi is commonly served with lettuce leaves for ssambap, and with scallion salad (pa muchim), as in this recipe.
For the Scallion Salad:
10 scallions, washed, tips cut off
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 teaspoons kochukaru (gochugaru or red chili pepper flakes)
1/4 teaspoon kosher salt
For the BBQ:
Make the Scallion Salad
Gather the ingredients.
Cut the scallions into very thin strips or shave them.
In a large bowl, whisk together the sesame oil, vinegar, chili pepper, and salt.
Toss with the scallions to combine. Set aside.
Make the BBQ
Preheat a grill (preferably charcoal) to high heat.
Grill the shaved brisket quickly, flipping halfway through, until just cooked.
Make a quick dipping sauce by combining the sesame oil with salt and freshly ground black pepper.
Serve the grilled meat with the scallion salad and the dipping sauce on the side.
What Is Korean BBQ?
A popular part of Korean cuisine is the Korean BBQ, called gogi-gu-i, where beef, pork, and chicken are cooked on a grill that is normally built into the dining table, or cooked on a portable grill this is placed on the dining table. It is a fun and communal way to enjoy a meal.
Many of the dishes are marinated first, including bulgogi, the most well-known Korean BBQ recipe, as well as galbi, which is short ribs. In addition to the brisket, another unmarinated dish is made of grilled pork belly and called samgyeopsal.
If you are slicing the brisket yourself, it will be much easier if the meat is frozen or has been placed in the freezer for about 15 minutes to firm up. Use a non-slip cutting board and a serrated knife, and make sure to cut against the grain. This means the strands of meat should be perpendicular to the knife.