Spicy and Tangy Chadolbagi with Chive Salad

Spicy and Tangy Chadolbagi with Chive Salad

A refreshing beef and chive salad, perfect for revitalizing your appetite!

[Serves 3, Ready in 15 minutes, Easy to Make]

As the weather warms up and appetites wane, this spicy and tangy beef brisket with chive salad is a delightful remedy. Combining the zesty freshness of chives with succulently grilled beef brisket, this dish makes an excellent side for wine or a tasty wrap filling. It's a refreshing, flavorful option that's sure to awaken your taste buds.


  • Beef Brisket, 200g  (our Wagyu Thin Sliced Brisket works well)
  • Chives, 100g
  • Onion, 1/2 (90g)
  • Red Chili Pepper, 1 piece
  • Toasted Sesame Seeds, 1 tablespoon (3g)
  • Salt, to taste
  • Pepper, to taste


  • Red Pepper Powder, 1 tablespoon (6g)
  • Soy Sauce, 2 tablespoons (9g)
  • Vinegar, 2 tablespoons (11g)
  • Plum Extract, 1 tablespoon (8g)
  • Perilla Oil, 1 tablespoon (5g)


  1. Clean and cut the chives into 3cm pieces.
  2. Thinly slice the onion and cut the red chili pepper diagonally.
  3. In a dry pan over medium heat, grill the beef brisket. Season with salt and pepper.
  4. Blot excess oil from the cooked brisket with kitchen paper.
  5. In a mixing bowl, combine chives and onion.
  6. Mix sauce ingredients together lightly.
  7. Add the grilled brisket, red chili pepper, and sesame seeds to the bowl, and mix.
  8. The brisket can also be served separately, according to preference.


  • The key is to grill the brisket just right, ensuring it's juicy and flavorful.
  • The combination of fresh chives and a zesty sauce complements the rich beef brisket beautifully.
  • This dish is a simple, yet tasty way to reinvigorate your appetite on warm days.
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