Chadol Baki is a thinly sliced beef brisket meal that is also popular at homes or at Korean restaurants.  The meat is not marinated whatsoever and it’s simply cooked on portable or built-in gas or charcoal grills.   The meat is usually fattier than other parts of the beef, yet it’s thin enough that each slice doesn’t contain too much fat.  And because of its thinness, each slice cooks very fast over open grills for quick bite after bites.  Cooked chadol baki can be dipped in a sauce made up of sesame oil, salt, and pepper and eaten together with shredded scallion salad (pa muchim).  Additionally, lettuce, spinach, or other leafy vegetable(s) can be used to wrap to all contents altogether along with a dab of dwenjang or ssamjang.

Fresh packages of chadol baki meat can be purchase at Korean supermarkets or local meat markets.  Pa muchim is also available for purchase but can be easily prepared at home.

Recipe Ingredients: Pa Muchim

• 4 bunches scallions
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tsp gochugaru (red chili pepper flakes)
• ¼ tsp salt
• 1 head green leaf lettuce

Cooking Directions

1. Cut scallion pieces lengthwise into very thin strips and also leaf lettuce into thin, mouth-sized pieces.
2. Whisk sesame oil, vinegar, red chili pepper flakes and salt in a large bowl.
3. Add scallions and lettuce to the bowl and toss well to combine.