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BBQ · Easy · 12 min

Chadolbaegi — Paper-Thin Brisket Bulgogi

By Bulgogi Curator

60-second brisket that seasons the grill — the KBBQ opener that teaches fat strategy.

TL;DR

60-second brisket that seasons the grill — the KBBQ opener that teaches fat strategy.

Prep 10 minCook 2 minServes 3

Ingredients

  • 400g point-end brisket, shaved 1mm (freeze 45 min)
  • Salt, pepper, 2 scallions
  • Dipping: sesame oil + salt + pepper

Steps

  1. Shave half-frozen brisket 1mm across grain.
  2. Sear on ripping hot grill 30 sec per side; no marinade needed.
  3. Season off heat, sprinkle scallions.
  4. Dip in sesame oil-salt.
  5. Eat immediately — chadol waits for no one.

Tips

  • Ask butcher to shave frozen; home-slicing thin is hard without pros.
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