• Wagyu Chilean Beef Chadolbagi | ±200g
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Wagyu Chilean Beef Chadolbagi | ±200g

£13.00
£13.00
£13.00
Tax included.
1 Serves
2mm Thickness
High Marbling
Chile Origin
Description

Chadolbagi is the first slice taken off the brisket, cut across the grain at 2mm. In Korea it is the cut that opens a barbecue: laid on a hot domed plate, cooked in seconds, and eaten straight off the metal while the next slice goes on.

Brisket carries its fat in broad seams rather than fine marbling, which is why the slice has to be this thin. At 2mm the fat renders the moment it meets the heat and the meat crisps at the edges before it has time to toughen. Ours is cut from Chilean Wagyu, grain-finished for 500 days, so there is more fat running through the muscle than a standard brisket would give you.

Served plain rather than marinated, with sesame oil, salt and pepper to dip, and lettuce to wrap.

  • Mollendo F1 Wagyu beef (50% Wagyu - 50% Black Angus)
  • Reared in the VIII and X Regions in Southern Chile
  • Sliced 2mm, across the grain
  • Sliced in-house by our own butchers
  • ±200g
  • Frozen
Cooking Instructions

Wagyu Chadolbagi - Korean Barbecue, at the Table

±200g. Sliced 2mm. Serves 1, or 2 as part of a spread. Defrost 6 to 7 hours. Seconds a slice.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a plate. Allow 6 to 7 hours. Cook within 2 days of defrosting. Do not refreeze.

2. Separate the slices before they fully thaw
This is the step that saves the pack. Take the slices out while they are still firm and just pliable, and peel them apart one by one. Left to thaw solid in a block, they weld together and tear when you pull them.

3. Lay them out
Spread the separated slices on a plate or board, not in a heap. At 2mm they go from fridge-cold to ready-to-cook in a few minutes, and you want them flat rather than folded.

4. Get the pan or plate properly hot
A heavy pan, a griddle, or a Korean domed grill plate over high heat. No oil. Brisket fat renders the instant it touches the metal and gives you more than you need.

5. Cook a few slices at a time
20 to 30 seconds on the first side. They will curl and the edges will crisp. Turn once and give them 10 to 15 seconds more. That is the whole cook. Anything longer and 2mm of beef turns to leather.

6. Eat as you go
Chadolbagi is not cooked and then served, it is cooked and eaten slice by slice. Keep the heat on, keep adding slices, and let everyone take them straight off the plate.

7. The dip matters more than the marinade
Do not marinate this cut. The classic is the simplest: sesame oil in a small dish with fine salt and a lot of black pepper, and each slice dragged through it. Ssamjang works too, as does a soy, garlic and chilli dip.

8. Build the wrap
A lettuce leaf, a slice of chadolbagi, a little rice, a smear of ssamjang, a sliver of raw garlic or spring onion. Fold and eat in one. Kimchi on the side, straight onto the hot plate for the last minute if you like it warm.

A note on the cut. Chadolbagi is the first slice off the brisket, taken across the grain and cut fine. It is a fatty cut handled like a delicate one: the fat is the point, the thinness is what makes it work, and the cooking is measured in seconds rather than minutes.
Nutritional Information
Typical values Per 100g
Energy —
Fat —
of which saturated —
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Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 6-7 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £85 Express By End of Day (Tues-Sat)  FREE
 Orders under £85 Express By End of Day (Tues-Sat)  £8.50
 Express by 1PM (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 1PM / by 1PM for Scotland  £22


Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
FAQs
Wagyu Chilean Beef Chadolbagi | ±200g

  • Why Chile?

Nestled in the Southern part of Chile, the Los Lagos Region is a picturesque blend of crystalline lakes, dense forests and snow-capped volcanoes. This part of the country is also renowned for its vibrant indigenous heritage, with Mapuche communities preserving their traditions amidst the breathtaking scenery. The lush landscapes and rich wildlife are the perfect backdrop to the rearing of the renowned Mollendo F1 Wagyu.
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Korean BBQ at home!

Great on a hot grill or pan, would suggest letting it crisp up a little and have it Korean bbq style - wrapped in lettuce with some kimchi, raw garlic and/or ssamjang.

Thank you for leaving such a delicious review of our Wagyu Chilean Beef Chadolbagi. We're so happy to hear that you were able to enjoy a tasty Korean BBQ experience at home. Your suggestion of wrapping it in lettuce with some kimchi, raw garlic, and ssamjang sounds mouthwatering. We appreciate your feedback and hope to serve you again soon. Have a great day!