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).
Ingredients needed 1 servings
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.
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