Korean BBQ Brisket (Chadol Baegi)

By
Naomi Imatome-Yun
Naomi Imatome-Yun
Asian food expert Naomi Imatome-Yun is a freelance writer and the author of four Asian food cookbooks.
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Updated on 06/22/22
Korean BBQ Brisket (Chadol Baegi)

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
463 Calories
35g Fat
3g Carbs
33g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 463
% Daily Value*
Total Fat 35g 44%
Saturated Fat 10g 51%
Cholesterol 120mg 40%
Sodium 285mg 12%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 33g
Vitamin C 9mg 46%
Calcium 49mg 4%
Iron 3mg 19%
Potassium 380mg 8%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

For the Scallion Salad:

  • 10 scallions, washed, tips cut off

  • 2 tablespoons sesame oil

  • 2 tablespoons rice vinegar

  • 2 teaspoons kochukaru (gochugaru or red chile pepper flakes)

  • 1/4 teaspoon kosher salt

For the BBQ: 

  • 1 pound beef brisket, thinly sliced

  • Sesame oil, to taste

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

Make the Scallion Salad

  1. Gather the ingredients.

    Korean BBQ Brisket (Chadol Baegi) ingredients

    The Spruce / Kristina Vanni

  2. Cut the scallions into very thin strips or shave them.

    Cut the scallions into very thin strips on a cutting board

    The Spruce / Kristina Vanni

  3. In a large bowl, whisk together the sesame oil, vinegar, chile pepper, and salt.

    Whisk together the sesame oil, vinegar, chili pepper, and salt

    The Spruce / Kristina Vanni

  4. Toss with the scallions to combine. Set aside.

    Scallion salad in a bowl

    The Spruce / Kristina Vanni

Make the BBQ

  1. Preheat a grill (preferably charcoal) to high heat.

    Korean BBQ grill

    The Spruce / Kristina Vanni

  2. Grill the shaved brisket quickly, flipping halfway through, until just cooked.

    Grill the shaved brisket

    The Spruce / Kristina Vanni

  3. Make a quick dipping sauce by combining the sesame oil with salt and freshly ground black pepper.

    Dipping sauce in a bowl

    The Spruce / Kristina Vanni

  4. Serve the grilled meat with the scallion salad and the dipping sauce on the side.

  5. Enjoy.

Tip

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 nonslip 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.

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 that 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.

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