Main ingredients 🥩
chadol bagyigimmyeongnan jeoteggred chili peppercheongyang chili peppersesame oilsesame seedsgreen onion
Ttukdak Hyung's Myeongnan Chadol Yuksashimi
A special appetizer made with fresh raw chadol bagyi (thinly sliced beef brisket) trimmed of fat, served with a savory egg yolk and chili sauce, low-salt myeongnan (seasoned pollock roe), and wrapped in gim (seaweed).
🙋 Recommended for
- ⭐ Those who want to enjoy a luxurious and unique raw beef sashimi dish as a home-cooked drinking snack that pairs well with soju.
- ⭐ Those who want to experience chadol bagyi beyond grilling, in a different gourmet realm.
- ⭐ Those who crave the ultimate flavor where the saltiness of myeongnan and the richness of egg yolk meet the beef fat.
Ingredients needed 🛒1 servings
- fresh chadol bagyi (as needed)
- several sheets of gim
- low-salt myeongnan jeot (as needed)
- 1 egg yolk
- a little red chili pepper
- a little cheongyang chili pepper
- a little sesame oil
- a little sesame seeds
- a little finely chopped green onion
Recipe 🍳
- Prepare very fresh raw chadol bagyi (not for grilling) and slice it as thinly as possible for yuksashimi.
- Carefully trim away any tough white fat clumps from the surface of the meat with a knife to create a tender texture.
- Arrange the trimmed chadol yuksashimi slices on a wide, flat plate in a circular shape without overlapping.
- Place gim for wrapping and flavorful low-salt myeongnan jeot neatly on an empty side of the plate.
- In a small bowl, combine 1 egg yolk with finely chopped red chili pepper, cheongyang chili pepper, sesame oil, and sesame seeds to make the sauce.
- Finish by sprinkling finely chopped green onion evenly over the top of the chadol yuksashimi.
- Slice fresh raw chadol bagyi as thinly as possible and neatly trim off excess white fat with a knife.
- Spread the prepared meat on a large plate and plate alongside gim and low-salt myeongnan jeot.
- Make a sauce with egg yolk, chopped chili peppers, sesame oil, and sesame seeds; sprinkle green onion over the meat and serve.
Cooking tips 💡
- For yuksashimi, the chadol bagyi must be fresh from the same day or from a trusted butcher verified for raw consumption.
- To avoid the chewy texture typical of chadol bagyi, slice it very thinly by laying the knife flat and cutting as if filleting, focusing on lean parts.
- For the best harmony, place a piece of chadol bagyi and a small amount of myeongnan on gim, then dip generously in the spicy egg yolk oil sauce.
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