Nutritious Beef Brisket and Radish Rice (Chadolbagi Mubap)
Alto-ran Recipe: Delicious Rice with Beef Brisket and Radish, Perfect Pot Rice Ratio and Savory Sauce Recipe
Try our Chadolbagi Mubap, made with leftover radish from kimchi making and savory beef brisket, served with a delicious seasoned soy sauce! This dish is perfect for a hearty and flavorful meal, offering a delightful combination of textures and tastes.
Serves approx. 3- 2 cups short-grain rice
- 2 cups water
- 130g radish
- 130g beef brisket (chadolbagi)
- 1 Tbsp minced garlic
- Scallions, for garnish
Seasoning Sauce- 1 Cheongyang pepper (or jalapeño)
- 1/2 red chili pepper
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp water
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame seeds
- 1 Tbsp minced garlic
- 1.5 Tbsp sesame oil
- Scallions, for sauce
- 1 Cheongyang pepper (or jalapeño)
- 1/2 red chili pepper
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp water
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame seeds
- 1 Tbsp minced garlic
- 1.5 Tbsp sesame oil
- Scallions, for sauce
Cooking Instructions
Step 1
Rinse 2 cups of short-grain rice thoroughly. Soak the rice in water for about 30 minutes. This helps the rice cook evenly and become tender. (Note: Soaked rice will expand to about 3 cups, so keep this in mind when adjusting water amounts.)
Step 2
Peel the radish and slice it into rounds about 0.5 cm thick. Then, cut these rounds into strips approximately 1 cm thick. This size ensures the radish cooks well and adds a pleasant texture to the rice.
Step 3
Heat a pot or deep pan over medium heat. Add the beef brisket (chadolbagi) and cook until it’s nicely browned and has rendered its fat. Remove the cooked brisket and set it aside.
Step 4
In the same pan, using the rendered beef fat, add the julienned radish. Sauté the radish over medium heat until it becomes slightly translucent and tender. This process infuses the radish with the savory flavor of the brisket.
Step 5
Once the radish is sautéed, add 1 tablespoon of minced garlic and stir-fry until fragrant. This aromatic garlic will meld beautifully with the radish. You can either keep the radish and brisket in the pan or transfer them to the pot you’ll use for cooking the rice.
Step 6
Now, let’s cook the rice. In your pot, combine the soaked rice (about 3 cups), 2 cups of water, and the sautéed beef brisket and radish. Cook the rice following this basic method: 5 minutes on high heat, 5 minutes on medium heat, and 5 minutes on low heat. However, always adjust the water amount and cooking time based on your pot, stove’s heat, and how long you soaked the rice. Keep an eye on the rice to prevent sticking, especially during the low-heat stage.
Step 7
Prepare the peppers for the seasoning sauce. Slice 1 Cheongyang pepper and 1/2 red chili pepper in half, remove the seeds, and then mince them finely. These will add a nice touch of spice and color.
Step 8
Wash and prepare the scallions. Finely chop some scallions to use as a garnish for the finished rice. Finely chop the remaining scallions to add to the seasoning sauce.
Step 9
In a small bowl, combine the minced Cheongyang pepper, red chili pepper, and the chopped scallions for the sauce. Add 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of water, 1 tablespoon of gochugaru, 1 tablespoon of sesame seeds, 1 tablespoon of minced garlic, and 1.5 tablespoons of sesame oil. Mix everything well to create a flavorful seasoning sauce.
Step 10
Serve the freshly cooked Chadolbagi Mubap in bowls. Sprinkle the finely chopped scallions over the top as a garnish. Enjoy your delicious and nutritious beef brisket and radish rice, especially when mixed with a spoonful of the savory seasoning sauce!
