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1 lb (~3 portions)

Chadolbagi (Wagyu Brisket)

Chadolbagi (Wagyu Brisket)

Regular price $25.99 USD
Regular price Sale price $25.99 USD
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Wagyu Brisket, known as Chadolbagi in Korean, is celebrated for its extraordinary marbling and buttery tenderness, offering a melt-in-your-mouth texture that's rich in flavor. Perfectly suited for grilling or broiling, this premium cut ensures a luxurious and savory dining experience that leaves a lasting impression.

Here are some recipes using Chadolbagi: Steamed Napa Cabbage with Chadolbagi / Chadolbagi Salad / Chadolbagi Onigiri /Chadolbagi Doenjang Jjigae / Enoki Beef Rolls

Each pack contains 3+ portions (1 lb of meat) of premium thinly sliced wagyu brisket (uncooked), which can be stored in the freezer for up to 3 months.

Net Weight Transparency

At Kmeatbox, we prioritize transparency regarding the precise net weight of the meat in each of our marinated meat packs. Our Wagyu Brisket Meat pack consists of at least 1lb of premium beef.

Origin of Ingredients

Our Wagyu brisket is sourced from Kuro Wagyu, who never uses hormones and is raised on a grain-fed diet for more than 300 days to ensure each cut is abundantly marbled to grade for consistently rich and buttery quality.


Preheat a large nonstick pan or grilling surface. When the pan or grill is hot, add the Chadolbagi slices without overlapping. Cook for 10-20 seconds each side and serve.

Chadolbagi is often enjoyed with shredded green onions and Ssamjang, both of which helps balance and round out the richness of this cut.

Customer Reviews

Based on 8 reviews
Jenni Lee

Amazing buttery goodness

Jenni Lee
THIN wagyu brisket 5/5

The meat itself was enough for 5 people. VERY thinly cut and still intact.

P. N.
Super Tender

Really good quality beef. Would give 6 stars.

Anthony L.
Supreme chadolbagi

Probably the best chadolbagi I've ever had, and I've had A5 brisket from a few places online and I prefer this.

Jake K.
Thin wagyu, too thin?

Need to keep frozen until cooking; cooked half of it and left the remaining half in the fridge. Cooked it the next day and the thin slices were getting tough to separate.

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