Chadol Deopbap
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Chadol deopbap tops 2 bowls of warm rice with 200 g thinly sliced beef brisket and a measured soy sauce glaze.
Read more
Separate any beef slices that are stuck together and slice 1 stalk green onion diagonally before heating the pan. The sauce combines 2 tsp soy sauce, 2 minced garlic cloves, 1 tsp sugar, and 1 tsp sesame oil. Heat a dry pan over high heat for about 1 minute, spread the brisket in one layer, and turn the slices every 15 seconds after the edges begin to curl. When both sides are browned, gather the beef and pour in the sauce. Toss for only 15 to 20 seconds and turn off the heat once the surface looks glossy. Divide the beef and remaining pan sauce over the rice, then finish with the sliced green onion and 1 tsp sesame seeds. No egg or unlisted garnish is included.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Season
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.
- 3Control
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.
- 4Prep
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 200 g thinly sliced brisket cooked in one layer in a dry pan
- Finish cue
- Toss over high heat for only 15 to 20 seconds, then turn off the heat as soon as the glaze looks glossy.
- Avoid this
- Do not add oil, then place 200 g beef slices in one layer so the pan stays hot.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 8 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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