Servings: 4 servings
Calories: 644kcal
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
Chadolbaegi is sliced so thin that it can overcook in seconds. Cook just a few slices at a time and eat them hot, the way it is done at Korean barbecue restaurants. Look for it in the frozen section of Korean and Asian markets.
Chef's Tip: Keep the brisket slices frozen until just before cooking. They are easier to separate and cook more evenly.
Keto Swap: No changes needed. The pickled onions are usually made with sugar; allulose keeps them low-carb.
Success Tip: Kids love the quick sizzle and simple flavor. Let older children help cook their own slices at the table on a portable grill.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 644kcal | Protein: 40g | Fat: 52g | Fiber: 0.9g
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