Kal Bibimmyeon with Chadolbaegi Salad

Holding a black bowl of spicy knife-cut noodles and brisket salad with garlic chives.

5 from 1 vote

Kal Bibimmyeon with Chadolbaegi Salad

This dish combines tender beef brisket, garlic chives, and knife-cut noodles with a spicy Korean dressing, offering versatile enjoyment of its rich flavors.

Prep Time15

Cook Time10

Total Time25

Course: Main

Cuisine: Korean

Keyword: bibimmyeon, brisket salad, chadolbaegi

Servings:

Calories: 592kcal

Author: Sue Pressey

Ingredients

MAIN

100 g Korean beef brisket (chadolbaegi), (3.5 ounce), thinly slice or shave if not already prepared
some cooking oil (such as rice bran oil, canola oil)
45 g garlic chives (1.6 ounce), rinsed, cut in 5 cm / 1.97 inch length
25 g onion (0.9 ounce), thinly sliced
200 g knife cut noodles (kalguksu noodles), (7.1 ounce), Store-bought is fine, or make homemade noodles if you prefer

SALAD DRESSING

2 tsp raw sugar
2 tsp soy sauce , regular (such as Kikkoman brand – naturally brewed, or Korean yangjo ganjang)
2 tsp rice wine vinegar
1 tsp Korean fish sauce
1 tsp gochugaru (Korean chili flakes)

BIBIMMYEON SAUCE

2 Tbsp gochujang (Korean chili paste)
1 Tbsp honey
1 Tbsp raw sugar
1 Tbsp sesame seeds
1 Tbsp apple cider vinegar
1/2 Tbsp gochugaru (Korean chili flakes)
1/2 Tbsp sesame oil

Instructions

Prepare two flavorful sauces: the Salad Dressing and the Bibimmyeon Sauce. Mix each in a separate bowl and set them aside.
Preheat a skillet over medium heat and add a splash of cooking oil. When the oil is hot, add the brisket and cook until lightly browned and tender. – I prefer my meat cooked to medium to medium-well.
In a medium-sized bowl, combine the garlic chives, onion, cooked brisket, and the garlic chives sauce. Mix well to meld the flavors.
Bring a pot of water to a boil. Once boiling, add the kalguksu noodles and cook until tender, following the package instructions. Drain the noodles, rinse them in cold water, and set aside.
In a clean bowl, combine the cooked noodles with the bibimmyeon sauce. Toss until the noodles are thoroughly coated.
To serve, arrange the seasoned noodles alongside the brisket salad on a large plate. To eat, you can enjoy each component on its own or intertwine the noodles with the salad—whichever way suits your taste.

Notes

* 1 Tbsp = 15 ml, 1 cup = 250 ml

** If you want to learn more about Korean ingredients, check out my essential Korean ingredients list.

Thinly sliced brisket is readily available at most Korean grocery stores or K-butchers, with each slice measuring 0.1 to 0.2 cm (0.04 to 0.08 inches). I highly recommend getting this cut to save time and effort.
If you prefer to slice it yourself, opt for a PEDO (point end deckle off) brisket. I noticed some butchers sell it online. Lightly freezing the brisket will firm up its shape, making it easier to shave, or fully freeze it if you’re using a meat slicer.
If you can’t find PEDO brisket but can get a whole brisket, you can still make it work. Cut the brisket into sections (flat, point, etc.) and look for the slightly fattier area (point end), as not all brisket parts are suitable for the chadolbaegi cut. Remove the deckle. Lightly freeze the meat to firm up its shape for easier shaving, or fully freeze it if you’re using a meat slicer.
Please note that I haven’t done the DIY chadolbaegi cut myself; this is based on my research. However, I intend to try it myself one day.

Nutrition