Main ingredients
kkwarigochu (Korean shishito peppers)thinly sliced beef brisket (chadolbagi)garliclarge green onionJin-ganjang (Korean all-purpose soy sauce)cheongjumaesil syrupsesame oilwhole sesame seeds
Lee Hye-jung's Braised Kkwarigochu and Thinly Sliced Beef Brisket (Chadolbagi)
A quick braised side dish of crunchy kkwarigochu and savory thinly sliced beef brisket (chadolbagi), coated in a garlic-infused soy sauce glaze
Ingredients needed 2 servings
Recipe
Cooking tips
- Poking holes in the kkwarigochu with a fork allows the seasoning to penetrate quickly and deeply.
- Stir-frying the garlic first to infuse the oil with its aroma before adding the vegetables and meat eliminates any gamey smell and adds a savory note.
- Turn off the heat while there is still a little liquid left so the sauce doesn't reduce too much; otherwise, the thinly sliced beef brisket may become tough.
Recommended for
- Those looking for a savory, salty side dish that stimulates the appetite.
- Those who want to enjoy the harmonious texture of kkwarigochu and thinly sliced beef brisket.
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