Thinly sliced beef brisket, or chadol baegi, is a mainstay of Korean BBQ. In contrast to other Korean grill favorites, the brisket does not marinade prior to cooking. A sesame oil-based marinade is used to coat the meat before grilling it fast. Alternatively, you may have your butcher shred the brisket for you, or you can get it pre-shaved from a Korean market.
In a Korean BBQ restaurant, the tabletop grill is a common sight. Your charcoal or gas barbecue may be used instead of a Korean-style barbeque. This dish calls for scallion salad (pa muchim) to accompany the chadol baegi, which is frequent in eateries.
Grilled beef, pig, and chicken served on a tabletop grill known as “gogi-gu-i” are some of the most popular dishes in Korean cuisine and a staple of the country’s cuisine. It’s a great way to share a dinner with friends and family.
It’s common for Korean BBQ meals like bulgogi and galbi to be marinated before to cooking, making them easier to eat. Samgyeopsal, a grilled pig belly dish, is also served with the brisket.
Brisket slices are considerably simpler to cut from frozen meat or beef that has been kept in the freezer for 15 minutes to firm up. A serrated knife and a non-slip cutting board are essential for this task. Perpendicular to the knife, the strands of flesh should be arranged in the same direction as the blade.