Steamed Chadolbaegi Wraps. This dish was first introduced by celebrity chef Baek Jong Won. But now you’ll see it served at premium restaurants and department-store food courts in Seoul. Chadolbaegi (Korean Sliced Brisket) is typically cooked like any other Korean BBQ, over a hot grill and charcoal. But this recipe calls for steaming! We had to try and see if it was worth the hype. And my, oh my, did it have us singing! The combination of assorted veggies with cuts of marbled brisket and dipped in a peanut-y sauce. Oh, it’s making my mouth water again…
What I love about this recipes is how simple it is. It’s really a 15-minute dinner! Simply julienne any leftover veggies and roll it in the beef. Now, I would highly recommend using Chadolbaegi because it has a good amount of marbling. As the fatty meat steams, the fat melts and infuse its flavor into the veggies. Makes everything taste sooo good!
If you can’t find Chadolbaegi, the second best option is Shabu-Shabu beef. However, Shabu Shabu cuts are typically very lean with little marbling (which also means less oil on the surface). So when you roll the meat piece, it may unravel a bit. Sprinkle a tiny bit of flour on both ends of the shabu-shabu meat and roll it up again. It should hold together.
My favorite part about this recipe was actually the dipping sauce. Mixing peanut butter with fish sauce sounds sacrilegious. But they work incredibly well together! The peanut butter sets the base tone while the fish sauce adds funk and umami. With a touch of tartness from the vinegar, the mixture tastes peanut-y, tart and zingy at the same time. It’s amazing!
Enjoy Nei’bors! And I hope you’re getting ready for 2019. Share with me a few of your New Year’s Goals (… or do people not do that anymore?!)
Dan-yul out 🤠
- Chadolbaegi Thinly Sliced Brisket - 300 grams
- Enoki Mushrooms - 1 packet large handful
- Carrot - small piece length of our pointer finger
- Onion - 1/2 a whole
- Asian Chives - small handful
- Perilla leaves - 4 or 5 leaves optional
- Mungbean Sprouts - handful optional
Peanut Dipping Sauce
- Peanut Butter - 2 Tablespoons
- Sugar - 1 Tablespoon
- Fish Sauce - 1.5 Tablespoons
- Sesame Seeds - 2 Tablespoons
- Vinegar - 2 Tablespoons
- Minced Garlic - 1/2 Tablespoon
- Green onion - few pieces for garnish
- If you're Chadolbaegi is frozen, thaw out at room temperature (if it's frozen, you won't be able to roll it)
- Julienne carrot, asian chives and onions into thin slices. Use your hands to split the enoki mushroom into small bundles. Toss all of them together like a salad.
- Next, snap the stems off the perilla leaves. Then use a knife and cut the perilla leaf in half.
- Lay out each Chadolbaegi piece flat on your cutting board.
- Then place a perilla leaf on the chadolbaegi. Grab a handful of the mixed veggies and place on top. Take one side and roll to the end. (Note: If your meat unravels, dip your finger in flour and rub it on each end. It will help it stick together)
Steam Beef & Make Dip
- Place handful of Mungbean Sprouts on your steamer.
- Then arrange each of your Chadolbaegi rolls on your steamer.
- Next, take out a large pot and fill with an adequate amount of water. Place steamer into pot and bring water up to a boil.
- Once it comes to boil, let it steam for 4-5 minutes.
- In the meanwhile, make the dipping sauce: Mix Peanut Butter (2T), Sugar (1T), Fish Sauce (1.5T), Sesame Seeds (2T), Vinegar (2T), Minced Garlic (1/2T). Garnish sauce with few pieces of green onion.
- After 5 minutes of steaming, check on the pot. If the onion has turned translucent, it should be ready. Turn off the heat.
- Take out carefully and serve immediately! Eat with a bowl of rice.
- Eat with a bowl of rice
- See video below for more details