Combo Meal 2

Description

BRISKET (chadol)

Chadol is short for Chadolbaegi, which is thinly sliced beef brisket. Chadol cuts have a fair amount of fat on them, which provides a lot of flavor in small bites, and are always popular in Korean BBQs.

 

HOW TO COOK

• They are best cooked on table top grills, eaten while still hot.
• You can also easily cook them on pans in seconds.

 

HOW TO EAT

• They are great with pachae (julienned scallion dish), and also in stews or soups since the fats will melt in.
• Also hugely popular with cold noodles such as bibimmyun and kimchi guksu.

 

BULGOGI (RIBEYE)

Bulgogi is a staple Korean dish, which is sliced rib-eye marinated in galbi sauce.

 

HOW TO COOK

• PAN: COOKED UNTIL BROWN
• OVEN: BROIL 375도 30~45분

 

HOW TO EAT

With kimchi or steamed veggies and rice.

 

PORK BELLY (SAMGYUPSAL)

• Samgyupsal is immensely popular in Korea, which is high-quality cuts of pork belly.
• They look like fat cuts of bacon, but more like biting onto pork cutlets with a juicy balance of fat and meat.

 

HOW TO COOK

• Best enjoyed over table top grills.
• Pan cooking will result in heavy oil, so pat down with paper towel while cooking.
• Pork is better well-done.

 

HOW TO EAT

Great with pachae, kimchi, or moochae (Korean radish salad).