Wagyu Chadolbagi (halal) Recipe

Bring beef to temperature

Remove the thinly sliced Wagyu from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature; this helps it cook evenly and retain tenderness.

Pat the slices dry with paper towel if slightly wet. Arrange slices in a single layer on a plate for easy grilling.

Lightly brush or rub a thin film of neutral oil on both sides of the beef slices to prevent sticking and encourage a quick sear.

Make the sauce

In a small bowl combine soy sauce, rice vinegar, mirin, sesame oil, sugar, grated garlic and ginger, gochujang and gochugaru, toasted sesame seeds, sliced spring onion and lemon (or yuzu) juice. Whisk until sugar dissolves and consistency is glossy. Taste and adjust balance: add a little more vinegar for brightness, more soy for salt, or a touch more gochujang for heat.

Divide the sauce into small individual dipping bowls for the table.

Prepare rice and sides: keep steamed rice warm in a covered bowl. Arrange lettuce/perilla leaves, kimchi, sliced garlic, sliced chili, cucumber and scallion salad on serving plates or banchan dishes so diners can build wraps.

If serving scallion salad (pa-muchim): toss thinly sliced scallions with a pinch of sugar (1/4 tsp), 1/2 tsp rice vinegar, 1/2 tsp sesame oil and a pinch of salt. Set aside.

Seasoning the cooked beef

Have coarse sea salt and freshly ground black pepper on the table. Because Wagyu is richly marbled, just a light sprinkle of finishing salt and a crack of pepper after searing is usually enough.

Preheat and sear

Heat a heavy skillet, cast-iron pan or tabletop grill over high heat until very hot (2–4 minutes). If using a skillet, wipe a thin film of neutral oil across the surface. The pan should be smoking lightly for an immediate sear.

Working in small batches (do not overcrowd), lay 1–2 slices of Wagyu flat on the hot surface. Because slices are thin, sear for about 20–45 seconds per side: watch carefully. The goal is a quick caramelized edge while keeping the center tender. For very thin slices, a single 20–30 second sear per side is often sufficient. Use tongs to flip once.

As each batch finishes, transfer immediately to a warm plate. Lightly sprinkle a pinch of coarse sea salt and a little freshly ground black pepper on the hot meat to enhance flavor.

Assemble a ssam (wrap)

Place a lettuce or perilla leaf in your palm, add a small spoonful of rice, one slice of seared Wagyu, a dab of the dipping sauce (or spread a little on the leaf), a sliver of raw garlic, and a piece of kimchi or cucumber. Fold into a bite-sized wrap and eat in one bite. Repeat.

Serve remaining beef hot alongside dipping sauce and sides. Reheat the pan between batches if necessary to maintain a good sear. Total cook time for all beef should be short (about 10–15 minutes) so serve promptly.