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Chadolbaegi is paper-thin sliced beef brisket that cooks in seconds on a hot grill. There is no marinade at all; the rich, beefy slices are dipped in a sesame-salt sauce or wrapped with tangy pickled onions. It is one of the fastest and easiest keto meals you can make.
Per serving: 644 calories · 2.2 g net carbs · 40 g protein · 52 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 2 pounds thinly sliced beef brisket (frozen, sliced for Korean BBQ)
- Sesame salt dip: 2 tablespoons sesame oil, 1 teaspoon salt, 1/2 teaspoon black pepper
- Quick pickled onions: 1/2 onion thinly sliced, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon allulose, 1 tablespoon water, 1 jalapeño sliced
- Lettuce leaves and perilla leaves for wrapping
Instructions
- Make the pickled onions: stir together the soy sauce, vinegar, allulose and water. Add the onion and jalapeño and let them sit for at least 15 minutes.
- Mix the sesame oil, salt and pepper in small dipping dishes.
- Heat a grill pan or cast-iron skillet over high heat until smoking.
- Lay the brisket slices in the pan in a single layer. Cook for 15 to 30 seconds per side, just until the meat curls and browns.
- Serve immediately with the sesame salt dip, pickled onions and lettuce for wrapping.
Notes
Nutrition
About This Dish
Chadolbaegi comes from the brisket’s point, where layers of fat and meat give it a rich, buttery flavor. It is sliced almost transparently thin, usually from frozen beef, so it cooks almost instantly. The dish became a Korean barbecue staple in recent decades and is often the first meat ordered at a meal because it is quick. It is also added to doenjang jjigae and to spicy noodle dishes. The thin slices curl as they cook, which is part of their charm.
Pairs Well With
This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 6: Beef & Korean BBQ (Suwon Hwaseong Fortress). See all Korean recipes