A Variety of Dishes Made with Tender, Rich Chadolbagi

Chadolbagi, a popular cooking ingredient

Chadolbagi is a cut of beef and is known as one of the toughest cuts. It is therefore sliced extremely thin and requires only a short cooking time, making it quick to enjoy. If chadolbagi is cooked too long, it loses its tender texture and becomes very tough and hard.

Different ways to enjoy chadolbagi

Although chadolbagi is thinly sliced and cooked only briefly, its rich fat and tender texture have made it a subject of exploration for many chefs. Chadolbagi is used not only in Korea but around the world, and Korea has a wide variety of chadolbagi dishes. Popular examples include stir-fried chadolbagi with mung bean sprouts, chadolbagi doenjang jjigae, chadolbagi sushi, and grilled chadolbagi. It is also eaten shabu-shabu style. Here is how to make chadolbagi doenjang jjigae, a delicious and easy chadolbagi dish.

Chadolbagi doenjang jjigae the whole family can enjoy

Ingredients: chadolbagi, Korean zucchini, potato, Cheongyang chili pepper, red chili pepper, doenjang, rice-rinsing water, salt, ground black pepper, garlic

Directions

1. If the chadolbagi is frozen, thaw it and remove any excess blood.

2. Make a seasoning by combining salt, ground black pepper, and minced garlic, then coat the drained chadolbagi with it.

3. Peel the Korean zucchini and potato, then cut them into bite-sized pieces. Cut the Cheongyang chili pepper, red chili pepper, and green onion into thick strips.

4. Coat the Korean zucchini and potato with doenjang, place them in a pot, add the rice-rinsing water, and bring to a boil.

5. Once the potato is partially cooked, add the seasoned chadolbagi, Cheongyang chili pepper, red chili pepper, and green onion, then continue boiling.

6. Once everything is fully cooked, place the pot directly on the table and enjoy.

[FamTimes = Reporter Kim Young-ji]