Chadol Deopbap (halal) Recipe

Prepare rice

If you don't have freshly cooked rice, reheat 4 cups of cooked short-grain rice until steaming. Keep covered and warm while you prepare the other components.

Marinate beef

Thinly slice the beef brisket or chadol into bite-sized pieces if not already sliced. In a bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sugar, 1 tsp sesame oil, 1/2 tsp freshly ground black pepper and 2 cloves minced garlic. Add the beef and toss to coat. Marinate for 10–15 minutes at room temperature (or up to 1 hour refrigerated).

Prepare vegetables: rinse spinach and briefly blanch in boiling water for 20–30 seconds, then shock in ice water, squeeze out excess water and season lightly with a pinch of salt and a drop of sesame oil if desired. Trim and thinly slice napa cabbage, julienne the carrot, thinly slice mushrooms and green onion. Blanch bean sprouts in boiling water for 30–45 seconds, drain and cool.

Arrange the prepared vegetables, kimchi (if using), sesame seeds and green onions in separate small bowls or sections so they are ready to build the deopbap bowls.

Make the broth base: in a medium saucepan heat 1 tsp neutral oil over medium heat. Add 2 cloves minced garlic and 1/2 tsp grated ginger and sauté 30–45 seconds until fragrant but not browned.

Add 3 cups beef broth and 1 cup water to the saucepan. Whisk in 1 tsp doenjang (or miso) and 1 tsp gochujang (or 1/2 tsp gochugaru for milder heat). Bring to a gentle simmer, skimming any foam. Taste and adjust seasoning with 1/2 tsp salt (or more to taste). Keep the broth at a gentle simmer while you cook the beef; this will become a light seasoned sauce for the bowl.

Cook the beef: heat a large skillet or nonstick pan over high heat until very hot. Add the marinated beef in a single layer (work in batches if necessary) and sear 30–60 seconds per side until browned but still tender. Do not overcook thin chadol—aim for just cooked through. Transfer cooked beef to a plate and tent with foil to keep warm.

Warm the broth: if the broth reduced during resting, return to a gentle simmer. Spoon about 1/3 to 1/2 cup of the hot broth over each bowl of warm rice to moisten (adjust to preference).

Assemble each Chadol Deopbap bowl: divide 4 cups cooked rice among 4 bowls (approximately 1 cup rice per serving). Top each rice portion with an equal portion of seared beef (about 3.2 oz / 90 g per serving). Arrange napa cabbage, blanched spinach, shiitake mushrooms, bean sprouts, and julienned carrot around the beef in attractive sections (deopbap style). Add 2–3 tablespoons kimchi to each bowl if using.

Finish with toppings: place a soft-poached or sunny-side egg on top of each bowl (optional). Sprinkle roasted sesame seeds, sliced green onion and a pinch of shichimi togarashi or crushed red pepper if you want heat. Serve immediately with lime wedges on the side for a bright squeeze if desired.

To eat: break the yolk (if using egg) and mix the beef, vegetables, egg and rice together so the broth and sauces coat everything. Adjust seasoning with soy sauce or a drizzle of sesame oil if needed. Leftovers: store components separately (beef and broth separate from rice and vegetables) for best texture; reheat gently.