Chadolbaegi Gui (차돌박이구이)

Chadolbaegi gui is the epitome of Korean tabletop grilling luxury: paper-thin slices of well-marbled beef brisket that cook in seconds on a screaming-hot grill, their fat rendering instantly into a delicate crisp. A centrepiece of Korean barbecue (gogigui) dining culture, it is best enjoyed wrapped in fresh lettuce with doenjang paste and raw garlic.

Serves: 4

Ingredients

• 600g (1⅓ lb) chadolbaegi (paper-thin beef brisket slices, about 1mm thick — ask a Korean butcher or freeze brisket and slice with a meat slicer)
• 1 tbsp (15ml) sesame oil
• 1 tsp sea salt
• 1 tsp toasted sesame seeds

Dipping sauce (ssamjang)

• 2 tbsp (30g) doenjang (fermented soybean paste)
• 1 tbsp (15g) gochujang
• 1 tsp sesame oil
• 1 tsp sugar
• 2 garlic cloves, minced
• 2 tbsp (30ml) water

Table accompaniments

• Butter lettuce or perilla leaves for wrapping
• Sliced raw garlic
• Sliced green chillies
• Thinly sliced spring onion, soaked in cold water and drained
• Steamed short-grain rice

Instructions

1. Combine doenjang, gochujang, sesame oil, sugar, garlic, and water in a small bowl. Mix until smooth and set aside.
2. Heat a cast-iron grill pan, Korean barbecue grill, or heavy griddle over the highest heat possible for 5 minutes — it must be extremely hot.
3. Drizzle the hot grill with a thin film of vegetable oil. Lay chadolbaegi slices flat on the grill; they should sizzle and curl immediately.
4. Cook 20–30 seconds per side. The fat renders and the edges crisp. Do not overcook — the slices become chewy if left too long.
5. Remove from grill and drizzle immediately with sesame oil. Sprinkle with sea salt and sesame seeds.
6. Serve at once with ssamjang, lettuce leaves, garlic, chillies, and rice, allowing guests to assemble their own wraps.

Cook's Notes: The secret to chadolbaegi is temperature — a lukewarm grill steams rather than sears the thin slices. Wipe the grill clean between batches with a folded paper towel held with tongs. For a restaurant finish, place a knob of butter on the grill just before the final batch.