An Ingredient Everybody Loves
[Angus Meat Market] American Wagyu Chadol
This part of meat, called ‘chadolbagi’ because it contains hard fat just like a chadol (white pebble), is a must-have ingredient when you’re making doenjang jjigae. Stir-fry the chadolbagi in a saucepan, add zucchini, radish, mushrooms, scallions, chili peppers, and tofu, then boil after adding a broth with red chili powder, mincer garlic, and soybean paste, and you’re done! You’ll notice a different kind of deliciousness compared to doenjang jjigae made with seafood. Try adding chadolbagi to Korean soup recipes you’ll never get sick of!
✔ The Best Way to Cook
Grilled/Fried chadol baki is traditionally eaten with chopsticks and dipped in side sauce of sesame oil, salt and pepper or bean paste (Ssamjang) and eaten together with a tangy and spicy side salade or pickled cabbage (Kimchi). It is also tasty to add chadol baki to soups to add a richer flavor. Traditionally this is added to Korean bean paste (Doenjang) stew along with other vegetables.
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