Ttukdak Hyung's Myeongnan Chadol Yuksashimi

• 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 🍳

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.

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.