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30 recipes found.
Baek Jong-won's Restaurant-Style Chadol Doenjang Jjigae
A hearty and savory doenjang jjigae, restaurant-style, made by first searing beef brisket to render its fat, then adding a touch of gochujang for a rich and nutty flavor.
Maeil Matna Miso Ramen
A homemade miso ramen that builds a rich, creamy broth in just 20 minutes by adding milk to a base of stir-fried vegetables and doenjang.
Eonam Teacher's Chadol Jjajang Tteokbokki
A nostalgic old-style jjajang tteokbokki made in a flash by stir-frying thinly sliced beef brisket (chadolbagi) and large green onion over high heat for a smoky flavor, then adding jjajang powder.
Eonam Teacher's Jjajang Tteokbokki
Chadolbagi jjajang tteokbokki with a strong smoky flavor and rich meaty aroma, made by stir-frying large green onion and jjajang powder in thinly sliced beef brisket (chadolbagi) oil over high heat
Kim Jin-soon's Chadol Jjamppong Noodles
A spicy jjamppong noodle soup made with thinly sliced beef short plate (woosamgyeop) or thinly sliced beef brisket (chadolbagi), stir-fried with large green onion and chili powder to create a rich, smoky flavor, and finished with tuna extract for extra umami.
Kim Jin-soon's Chadol Noodles
A rich chadol noodle soup made by stir-frying thinly sliced radish in thinly sliced beef brisket (chadolbagi) fat to create a deeply savory broth, served with somyeon noodles (1 serving)
Seungwoo Dad's Chadol Bokkeumbap
Golden Chadol Bokkeumbap, made by first mixing eggs and oyster sauce into unheated instant rice, then stir-frying it until fluffy with chopsticks in the oil rendered from crispy grilled chadolbagi.
Ttukdak Hyung's Mala Cream Pasta
Mala cream pasta made by stir-frying thinly sliced beef short plate, cocktail shrimp, and vegetables, then tossing with a numbing and spicy mala cream sauce
Lee Hye-jung's Chadol Sundubu Jjigae
A rich, savory sundubu jjigae made with thinly sliced beef brisket (chadolbagi) and saeujeot, simmered with less water for a concentrated, deeply flavorful broth.
Ttukdak Hyung's Chadolbagi Yukjeon
Thin, savory chadolbagi coated in egg batter with beef seasoning, quickly pan-fried to golden perfection, paired with a tangy and sweet seasoned chamnamul salad.
Eonam Teacher's Chadol Stir-fried Pasta
A 10-minute stir-fried pasta made by stir-frying thinly sliced beef brisket (chadolbagi) with scallion-infused oil, oyster sauce, and soy sauce over high heat to bring out a smoky wok flavor.
Ttukdak Hyung's Chadolbagi Tteokbokki
A hearty one-dish meal or special bunsik menu featuring stir-fried chadolbagi (thinly sliced beef brisket) and tteokbokki, enjoyed together in generous portions.