Chadol bagi

ulc · Feb 23, 2018

This is American BBQ site so I don't know how many people here know what chadol bagi is. But I wanted to share one of my favorite use for beef brisket other than smoking it whole Texas style, making pastrami, or making burgers. That is to slice it really thin and grill it unseasoned on a hot grill or pan. As you eat the meat, you can dip it slightly in salt, pepper, and sesame seed oil sauce, ponzu sauce, or whatever your preference at the table. Chadol bagi is staple of Korean BBQ and usually served first before any other beef cuts.

I picked up around 11 lb prime brisket the other day to use as chadol bagi.

prime brisket sliced, portioned, and vacuum sealed.

I also sliced around 8 lbs of choice boneless beef short ribs for grilling. I will also grill these unseasoned.

Titch · Feb 23, 2018

Yes, love that way of grilling, Was served up a lot in
kota kinabalu Sabah

GrassRun · Feb 23, 2018

Very interested in learning about this. Following this thread and Googling to learn more. Thanks for posting!

ulc · Feb 23, 2018

Titch said:
Yes, love that way of grilling, Was served up a lot in
kota kinabalu Sabah

It's our favorite way to eat at home and when we go camping. And it's so easy to do at home. It's nice not having to spend $300+ at Korean BBQ restaurant.

ulc · Feb 23, 2018

The weather outside was perfect 71 F so we decided to eat dinner outside on the deck. This time of the year there are no bugs or mosquitoes so it's perfect outdoor grilling and dining weather. I fired up Weber Smokey Joe and Weber Go Anywhere grill and we used it to grill and eat the chadol bagi and galbi short ribs. Both meats were cooked naked on the grill with no marinade or seasoning. I ate my beef dipped in ponzu sauce with thinly sliced onions and scallions. It was so good!

my ponzu dipping sauce

Titch · Feb 23, 2018

Better have your Ponzo sauce recipe please

Stingerhook · Feb 23, 2018

That is some mighty fine looking food. Thanks.

ulc · Feb 23, 2018

Titch said:
Better have your Ponzo sauce recipe please

1 part soy sauce
1 part water
1 part sugar

Heat and boil the mixture to dissolve the sugar. Let it cool.

Then add 1 part vinegar. Finally add thinly sliced/shaved onion and scallions.

sudsandswine · Feb 23, 2018

That looks like a great way to eat brisket to me :thumb:

Titch · Feb 23, 2018

Thanks mate:thumb:

Hoss · Feb 23, 2018

That is PHENOMENAL!!! :clap2: I dig those " Butterfly" pattern Corelle saucers too.:thumb:

ShadowDriver · Feb 23, 2018

Love it. Miss good Korean BBQ in Songtan or Gunsan... Yours looks amazing!

Smoke Dawg · Feb 23, 2018

Love it - Done Short rib and Rib eye but not brisket - Might just have to give it a go.

cowgirl · Feb 23, 2018

Looks fantastic from here too!

Beentown · Feb 24, 2018

This, this is a major reason I frequent the Brethren. Inspiration.

Sent from my SM-G950U using Tapatalk

robert-r · Feb 24, 2018

Too much!!! ... that's just S U P U R B .

dadsr4 · Feb 24, 2018

I'd actually buy brisket to try this.

KevinJ · Feb 24, 2018

Nothing wrong with that at all, thanks for sharing your cook.

ulc · Feb 25, 2018

ShadowDriver said:
Love it. Miss good Korean BBQ in Songtan or Gunsan... Yours looks amazing!

Korean BBQ in Korea is so good! But I actually miss the fresh seafood way more than the BBQ. I can get similar quality beef here but can't come close to sourcing all the amazing variety live seafood I can get in South Korea.

Smoke Dawg said:
Love it - Done Short rib and Rib eye but not brisket - Might just have to give it a go.

Definitely give it try if you get the chance. All that brisket fat just melts adding flavor. So you don't want to be aggressive when trimming the brisket fat and want to leave on most of the fat. This is definitely the case where fat equals flavor. But since brisket is tough meat, you want to make sure and slice it razor deli thin. Meat slicer makes it easy and I bought a cheap $100 slicer just for this task. It's paid for itself multiple times with the amount of KBBQ we eat.

Beentown said:
This, this is a major reason I frequent the Brethren. Inspiration.

Sent from my SM-G950U using Tapatalk

Thanks. I joined here for the same reason. I'm relatively new member but have learned so much in my short time here. Many thanks to all the amazing people here.

dadsr4 said:
I'd actually buy brisket to try this.

It's definitely worth trying once to experience it. You're supposed to use the point but I normally just use the whole brisket including the flat.

Moose · Jun 8, 2019

Chadol bagi

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