Quick Answer

These thinly sliced beef brisket pieces are perfect for Korean Chadolbaegi (차돌박이) style: without relying on heavy sweet sauces, quickly pan-fry the beef over high heat, then serve with Korean shredded scallion salad, a sesame oil and salt dipping sauce, and lettuce wraps. If the product is still frozen, follow the package instructions; if there are no specific requirements, thaw in the refrigerator, not at room temperature. When pan-frying, cook in batches in a single layer for about 30 to 60 seconds per side. Remove immediately once the edges curl and the beef is fully cooked through. For safe handling of raw beef, always refer to package instructions and use a food thermometer; if applicable for whole cuts, the internal temperature should reach at least 63°C and rest for 3 minutes.

Ingredients

• Thinly sliced beef brisket rolls, 400g
• Lettuce, 1 head
• Green onions, 4 to 5 stalks
• Sesame oil, 2 tbsp
• Salt, 1/2 tsp
• Black pepper, a pinch
• Rice vinegar, 1 tbsp
• Korean chili powder, 1/2 tsp
• White sesame seeds, 1 tsp
• Korean doenjang or ssamjang, 2 tbsp
• Garlic, 2 cloves, thinly sliced
• Cooking oil, a small amount (depending on the beef's fat rendering)

Instructions

1. 1. Safely thaw and prepare the beef

   If the beef is still frozen, follow the thawing and cooking instructions on the packaging. If there are no specific instructions, thaw in the refrigerator; do not thaw at room temperature. Keep it chilled after thawing, separate the slices just before frying, and gently pat dry with paper towels.

2. 2. Make Korean shredded scallions

   Cut green onions lengthwise into fine shreds. Soak in ice water for about 5 to 10 minutes to make them crispier and reduce pungency, then drain thoroughly. Add rice vinegar, sesame oil, Korean chili powder, white sesame seeds, and a pinch of salt. Gently mix and set aside.

3. 3. Prepare a simple dipping sauce

   Mix 1 tablespoon of sesame oil, 1/4 teaspoon of salt, and a pinch of black pepper to create a sesame oil and salt dipping sauce. Also, prepare Korean doenjang or ssamjang. Both dipping methods are intended to highlight the beef's natural fatty flavor, rather than overpowering it with heavy sauces.

4. 4. Heat the pan

   Preheat a heavy-bottomed skillet or cast-iron pan over medium-high to high heat for about 2 to 3 minutes. Add the beef only after the pan is hot enough. Since beef brisket is naturally fatty, you typically don't need to add oil initially. If the pan is not completely non-stick, add a very small amount of cooking oil as needed.

5. 5. Quickly pan-fry in batches

   Lay the beef slices flat in a single layer, making sure they don't overlap. Cook in batches, adding only enough to maintain a single layer. Cook for about 30 to 60 seconds per side. Flip once the fat sizzles rapidly, the edges begin to curl, and a golden-brown crust forms. If too much oil accumulates in the pan, carefully pour out some of the oil before continuing.

6. 6. Judge doneness by appearance, not time

   Thin slices cook quickly. As soon as the beef changes from red to fully cooked through, with no raw areas, remove it immediately to prevent it from becoming dry and tough. If using a food thermometer, for whole cuts, the internal temperature should reach at least 63°C and rest for 3 minutes. If the product packaging has more specific instructions, follow those first.

7. 7. Serve with Korean lettuce wraps

   Wash and drain the lettuce. Take a lettuce leaf, add a piece of pan-fried beef, a small amount of shredded scallions, a garlic slice, and a dollop of Korean doenjang, then wrap and eat immediately. Alternatively, you can simply dip the beef in the sesame oil and salt mixture. Enjoy the cooked beef hot for the best texture.

FAQs

Can beef rolls be used for Korean Chadolbaegi?

Yes, as long as the actual ingredient is thinly sliced beef brisket. The essence of Chadolbaegi lies in thin-cut beef brisket and high-heat quick grilling, and it typically doesn't require pre-marination with sweet sauce. This method actually brings out the fatty beef's rich flavor better.

This beef is very fatty; do I need to add extra oil?

Usually not. Thinly sliced beef brisket will release fat quickly once it hits the pan. Just preheat a dry pan; if the pan is prone to sticking, then add a minimal amount of cooking oil. If too much oil accumulates in the pan during cooking, you can carefully pour out some to prevent the beef from becoming submerged in oil.

Is chili powder essential?

It's not mandatory. Traditional Korean shredded scallion salad often includes Korean chili powder, but if Hong Kong households prefer less spice, you can reduce it to 1/4 to 1/2 teaspoon, or even omit it entirely, relying on the flavors of rice vinegar, sesame oil, and sesame seeds.

How should frozen beef rolls be thawed?

First, follow the thawing instructions on the product packaging. If there are no specific instructions, thaw in the refrigerator; do not thaw raw meat at room temperature. If using cold water or microwave thawing, cook the meat immediately after it's thawed.