Korean , Beef , brisket , Sesame Oil
Best for: The fastest course of a Korean barbecue spread.
Chadolbaegi is brisket shaved so thin it cooks in under a minute, curling into ribbons the moment it hits a hot griddle. It is seasoned at the table, not in a marinade: a dip of toasted sesame oil with salt and pepper, then a wrap with kimchi and rice.
Griddle: Flat-top griddle or large cast-iron skillet over direct high heat; about 500°F surface. Equipment: Griddle or cast-iron skillet, two spatulas or tongs, small bowls for the dip.
Ingredients
Total: 25 minutes.
- 1 1/2 lb beef brisket, shaved paper-thin (chadolbaegi cut)
- 2 tablespoons toasted sesame oil, for the dipping sauce
- 1 teaspoon fine table salt, for the dipping sauce
- 1/2 teaspoon black pepper, for the dipping sauce
- 12 lettuce leaves, washed and dried
- 12 perilla leaves (optional)
- 1 cup baechu kimchi, cut into bite-size pieces
- 2 cups cooked short-grain rice
- 4 scallions, thinly sliced
Directions
Keep the brisket very cold until cooking and separate the shaved slices into loose ribbons. Stir the sesame oil, salt, and black pepper together in a small bowl for the dip.
Heat the griddle to about 500°F until it just begins to smoke. There is no need for extra oil — the brisket brings its own fat.
Lay down a single uncrowded layer of brisket. It will curl and turn opaque in 30–60 seconds; flip once and cook 15–30 seconds more, until just cooked through.
Move each batch straight to plates as it finishes and keep cooking in small batches so nothing steams.
Dip each ribbon of brisket into the sesame oil and salt, or wrap it in a lettuce or perilla leaf with rice and kimchi.
Finish with the sliced scallions scattered over the last batch and serve everything family-style while the griddle stays hot.
Grilling tip: Buy the brisket pre-shaved from a Korean market, or freeze a brisket flat for 2 hours and slice it as thin as your knife allows.
