Savory and Refreshing Beef Brisket Cold Salad (Chadolbagi Naengchae)
A Delicious Summer Delicacy: Chadolbagi Naengchae to Beat the Heat
Feeling the summer heat and craving something refreshing yet elegant? Introducing Chadolbagi Naengchae, a delightful cold salad perfect for entertaining guests! This dish beautifully combines tender beef brisket with crisp, leftover vegetables from your fridge, creating a visually appealing and incredibly tasty meal. Enjoy a special summer meal with this Chadolbagi Naengchae, perfectly complemented by a savory, tangy, and slightly sweet sesame dressing! #SpecialDish #ChadolbagiNaengchae #SummerFood #RefreshingRecipe #EntertainingDish
Main Ingredients- Beef Brisket (Chadolbagi) 200g
- Bean Sprouts 200g
- 1 Cucumber
- Bell Peppers (e.g., red, yellow) 30g each
- 5 Green or Red Chilies
- Red Cabbage 50g
Sesame Dressing- Sesame Seeds (whole or crushed) 2 Tbsp
- Balsamic Vinegar 1 Tbsp
- Vinegar 1 Tbsp
- Sugar 1 Tbsp
- Olive Oil 1 Tbsp
- Mustard Paste 1 tsp
- 3 Cloves Garlic, minced
- 1 tsp Ginger Juice
- Sesame Seeds (whole or crushed) 2 Tbsp
- Balsamic Vinegar 1 Tbsp
- Vinegar 1 Tbsp
- Sugar 1 Tbsp
- Olive Oil 1 Tbsp
- Mustard Paste 1 tsp
- 3 Cloves Garlic, minced
- 1 tsp Ginger Juice
Cooking Instructions
Step 1
Wash the cucumber thoroughly. Then, using a peeler, carefully peel around the cucumber, avoiding the seedy core. This technique helps retain the crisp texture while removing the watery seeds.
Step 2
Bring a pot of water to a rolling boil. Add the beef brisket and blanch it briefly until the color changes. It cooks very quickly, so avoid overcooking to maintain tenderness. Immediately transfer the blanched brisket to cold water to rinse and remove excess fat. Drain well.
Step 3
In another pot, bring water to a boil and add 1 teaspoon of coarse sea salt. Add the washed bean sprouts and blanch them until they are crisp-tender. Be careful not to overcook them, as they can become mushy.
Step 4
Drain the blanched bean sprouts and rinse them thoroughly under cold running water. For an extra crisp texture, submerge them in an ice bath for a few minutes after rinsing.
Step 5
Thinly julienne all the prepared vegetables: cucumber, bell peppers, chilies, and red cabbage. If you prefer less heat from the chilies, remove the seeds before slicing.
Step 6
Combine all the dressing ingredients (sesame seeds, balsamic vinegar, vinegar, sugar, olive oil, mustard paste, minced garlic, and ginger juice) in a blender or use an immersion blender. Blend until smooth to create a flavorful dressing.
Step 7
In a large bowl, combine the prepared beef brisket, blanched bean sprouts, and all the julienned vegetables. Pour the prepared sesame dressing over the ingredients. Gently toss everything together, being careful not to break the ingredients, ensuring the dressing is evenly distributed.
Step 8
For the best flavor, chill the prepared Chadolbagi Naengchae in the refrigerator before serving. If you want to serve it immediately, you can place a few ice cubes in the serving bowls before adding the salad for an extra cooling effect.
Step 9
This Chadolbagi Naengchae is a perfect summer delicacy! Its elegant presentation and delightful taste make it an excellent choice for entertaining guests. You’ll surely receive compliments for this dish!
Step 10
A great advantage of this recipe is its flexibility with vegetables. Feel free to use any leftover vegetables you have in your refrigerator and customize your Chadolbagi Naengchae to your liking!
Step 11
Tossed in the savory sesame dressing, this Chadolbagi Naengchae is refreshingly cool, wonderfully nutty, and features a delightful combination of tender beef brisket and crisp vegetables.
Step 12
I was pleasantly surprised to discover how wonderful a cold salad could be made with beef brisket. Its unique and appealing flavor profile is truly captivating. You absolutely must try making this!
