Chadol Deopbap
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Chadolbagi, paper-thin beef brisket, goes into a dry, very hot pan with no oil at all; its own fat renders out and crisps the edges.
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The garlicky soy glaze is poured in at the very end and tossed for only 15 to 20 seconds, just long enough to turn glossy.
Ingredients
Instructions
- 1
Keep 2 bowls of cooked rice warm.
Slice the green onion diagonally, separate any beef slices that are stuck together, and lay them out loosely so they can enter the pan in one layer.
- 2
Mix 2 tsp soy sauce, 2 minced or sliced garlic cloves, 1 tsp sugar, and 1 tsp sesame oil in a small bowl.
Stir until no visible sugar grains remain.
- 3
Heat a dry pan over high heat for about 1 minute, until it feels strongly hot above the surface.
Do not add oil, then place 200 g beef slices in one layer so the pan stays hot.
- 4
When the edges curl and the marbled fat starts to melt, turn the slices every 15 seconds.
Continue only until both sides are golden and the edges look lightly crisp.
- 5
Gather the browned beef in the center of the pan and pour in the prepared sauce.
Toss over high heat for only 15 to 20 seconds, then turn off the heat as soon as the glaze looks glossy.
- 6
Divide the 2 bowls of warm rice between serving bowls, then spoon the beef and remaining pan sauce over the top.
Finish with the sliced green onion and 1 tsp sesame seeds.
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