Try this Kal Bibimmyeon with Chadolbaegi Salad! I was inspired by one of the popular menu items at 익선애뜻 (Ikseonaetteot), an Instagram-popular Korean restaurant in Seoul. Even though I haven’t yet had the opportunity to try this dish firsthand, I was fascinated by their presentation and my imagination built a sensorial experience that brings it to life in this recipe.
This gourmet delight masterfully blends noodles, salad and meat, with chadolbaegi or thinly shaved beef brisket, seared to juicy perfection. Fragrant garlic chives add a refreshing contrast to the rich beef, all enhanced by a delicious seasoning made with authentic Korean seasonings. The knife-cut noodles provide a chewy texture, absorbing the tangy, tangy sauce perfectly, making each bite a satisfying blend of heat and zest.
Simply put, this dish combines two main components into one, allowing you to enjoy each element on its own or intertwine the noodles with the salad, depending on your tastes.
Practical tips for success
Thinly sliced brisket is easily found in most Korean grocery stores or K-butcher shops, with each slice measuring 0.1 to 0.2 cm (0.04 to 0.08 in). I highly recommend getting this cut to save time and effort.
If you prefer to cut it yourself, opt for a PEDO (point end deckle off) brisket. I noticed that some butchers sell it online. Lightly freezing the brisket will firm its shape, making it easier to shave, or freeze it completely if using a slicer.
If you can’t find PEDO brisket but can get a whole one, you can still make it work. Cut the brisket into sections (flat, pointed, etc.) and look for the slightly fattier area (pointed end), as not all parts of the brisket are suitable for chadolbaegi cutting. Remove the blanket. Lightly freeze the meat to firm its shape and make shaving easier, or freeze it completely if using a slicer.
Please note that I did not do the DIY chadolbaegi cutting myself; this is based on my research. However, I plan to try it myself one day.
Ingredients
Principal
- 100 g Korean beef brisket (chadolbaegi, 차돌박이), slice thinly or shave if not already prepared
- a little cooking oil (such as rice bran oil, canola oil)
- 45 g/1.6 oz chives, rinsed, cut to 5 cm/1.97 inches long
- 25 g/0.9 oz onion, thinly sliced
- 200g / 7.1oz tagliatelle cut with a knife (Kalguksu noodles)
Salad dressing
- 2 teaspoons raw sugar
- 2 teaspoons regular soy sauce (such as Kikkoman brand – naturally brewed, or Korean yangjo ganjang)
- 2 teaspoons rice wine vinegar
- 1 teaspoon Korean fish sauce
- 1 teaspoon gochugaru (Korean chili flakes)
Bibimmyeon sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 tablespoon raw sugar
- 1 tablespoon sesame seeds
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon gochugaru (Korean chili flakes)
- 1/2 tablespoon sesame oil
* 1 tablespoon = 15ml, 1 cup = 250ml
** If you want to know more about Korean ingredients, check out my list of essential Korean ingredients.
How to do it
1. Make two tasty sauces: Salad Dressing and Bibimmyeon Sauce. Mix each in a separate bowl and set aside.
2. Preheat a pan over medium heat and add a splash of cooking oil. Once the oil is hot, add the brisket and cook until lightly browned and tender. – I prefer medium to medium cooked meat.
3. In a medium bowl, combine the chives, onion, cooked brisket and chive sauce. Mix well to blend the flavors.
4. Bring a pot of water to a boil. Once boiling, add the kalguksu noodles and cook until tender, following package instructions. Drain the tagliatelle, rinse them in cold water and set them aside.
5. In a clean bowl, combine the cooked noodles with the bibummyeon sauce. Mix until the noodles are completely coated.
6. To serve, arrange the seasoned tagliatelle with the brisket salad on a large platter. To eat, you can enjoy each component on its own or weave the noodles into the salad, depending on your tastes.
More delicious Kalguksu noodle recipes
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Prepare two tasty sauces: Salad Dressing and Bibimmyeon Sauce. Mix each in a separate bowl and set aside.
-
Preheat a pan over medium heat and add a splash of cooking oil. Once the oil is hot, add the brisket and cook until lightly browned and tender. – I prefer medium to medium cooked meat.
-
In a medium bowl, combine the chives, onion, cooked brisket and chive sauce. Mix well to blend the flavors.
-
Bring a pot of water to a boil. Once boiling, add the kalguksu noodles and cook until tender, following package instructions. Drain the tagliatelle, rinse them in cold water and set them aside.
-
In a clean bowl, combine the cooked noodles with the bibummyeon sauce. Mix until the noodles are completely coated.
-
To serve, arrange the seasoned tagliatelle with the brisket salad on a large platter. To eat, you can enjoy each component on its own or weave the noodles into the salad, depending on your tastes.
** If you want to know more about Korean ingredients, check out my list of essential Korean ingredients.
- Thinly sliced brisket is easily found in most Korean grocery stores or K-butcher shops, with each slice measuring 0.1 to 0.2 cm (0.04 to 0.08 in). I highly recommend getting this cut to save time and effort.
- If you prefer to cut it yourself, opt for a PEDO (point end deckle off) brisket. I noticed that some butchers sell it online. Lightly freezing the brisket will firm its shape, making it easier to shave, or freeze it completely if using a slicer.
-
If you can’t find PEDO brisket but can get a whole one, you can still make it work. Cut the brisket into sections (flat, pointed, etc.) and look for the slightly fattier area (pointed end), as not all parts of the brisket are suitable for chadolbaegi cutting. Remove the blanket. Lightly freeze the meat to firm its shape and make shaving easier, or freeze it completely if using a slicer.
Please note that I did not do the DIY chadolbaegi cutting myself; this is based on my research. However, I plan to try it myself one day.
Calories: 592kcal | Carbohydrates: 96G | Protein: 29G | Fat: 13G | Saturated fat: 2G | Polyunsaturated fats: 3G | Monounsaturated fats: 4G | Cholesterol: 31mg | Sodium: 1865mg | Potassium: 422mg | Fiber: 8G | Sugar: 30G | Vitamin A: 1902UI | Vitamin C: 17mg | Soccer: 83mg | Iron: 3mg
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.
