Chadol Soo Yook Recipe

Make the stock

Rinse the beef bones/short ribs under cold water. Place bones in a large stockpot and cover with cold water. Bring to a rolling boil for 8–10 minutes to blanch and remove impurities, then drain and discard the blanch water. Rinse the pot and bones briefly.

Return the cleaned bones to the pot. Add 2.5 liters fresh water, halved onion, smashed garlic, sliced ginger, and the daikon chunk (if using). Bring to a gentle boil, then reduce to a low simmer. Skim any scum that rises for the first 20 minutes.

Simmer gently, partially covered, for 2 to 3 hours until the broth is rich and flavorful. Taste and season with 2 tsp salt and 1 tsp fish sauce (optional). If you prefer a clearer, lighter broth, simmer closer to 2 hours; for deeper flavor, simmer longer. Keep hot until serving.

Strain the broth into a clean pot or large bowl, discarding solids. Keep the broth warm on the stove or reheat gently just before serving.

If your brisket is not already thinly sliced, freeze it for 30–45 minutes until slightly firm, then slice across the grain into 2-3 mm thin slices. Place slices in a shallow bowl or tray for marinating.

Combine soy sauce (4 tbs), rice wine (2 tbs), sesame oil (1 tbs), brown sugar (1 tbs), minced garlic (1 tbs), and black pepper (1 tsp) in a bowl. Stir until sugar dissolves.

Pour the marinade over the brisket slices and toss gently to coat. Marinate at room temperature for 15–30 minutes or refrigerate up to 1 hour. Do not marinate much longer for thin slices to avoid over-salting and breaking down texture.

While the broth simmers, prepare vegetables: thinly slice one medium onion, slice green onions on the bias, thinly slice 6 garlic cloves (for cooking) and optional red chili. Toast 1 tbs sesame seeds in a dry pan over medium heat until fragrant and lightly browned (30–60 seconds). Set aside.

Cook the beef

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Add the thinly sliced marinated brisket in a single layer (work in batches so you do not overcrowd). Sear quickly—about 30–60 seconds per side—until browned but still tender. During the last 20–30 seconds of cooking for each batch, add the thin garlic slices to the pan and let them get fragrant and lightly golden.

Remove seared beef to a warm platter. If using, add 1 tbs butter and 1 tsp toasted sesame oil to the pan, swirl to pick up fond and toss briefly with cooked beef for extra gloss and flavor.

Finish and serve

Place cooked beef on a serving plate next to a bowl of the hot strained beef broth. Garnish the beef with the sliced raw onion, scallions, toasted sesame seeds, and optional sliced red chili. Serve immediately: guests can ladle hot soup and enjoy slices of cha-dol either dipped in the broth or eaten with rice/lettuce wraps.