Korean Beef Brisket Rice Bowl
Chadol deopbap is a Korean rice bowl featuring paper-thin beef brisket slices seared in a hot pan until the edges turn crisp, then drizzled with a soy-based sauce and served over steamed rice. The marbled fat in the brisket renders out during cooking, creating a rich, buttery flavor that pairs naturally with the salty-sweet soy glaze. Garlic and sesame oil add aromatic depth without overcomplicating the dish. A raw or soft-cooked egg yolk on top is a common addition, breaking into a golden sauce that coats the rice when mixed. Despite its simplicity - just a handful of pantry staples and a few minutes at the stove - it delivers a deeply satisfying meal that works well for both lunch and dinner.
Adjust Servings
Instructions
- 1
Make sauce with soy sauce, garlic, sugar, sesame oil.
- 2
Pan-fry brisket slices in a single layer on high heat.
- 3
Add sauce and toss to coat.
- 4
Serve over rice, garnish with green onion and sesame.
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Nutrition (per serving)
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