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Pan Seared Korean BBQ Brisket

Experience the rich flavors of Korean cuisine with my Pan Seared Korean BBQ Brisket recipe, effortlessly blending tender brisket with an authentic chadol sauce! This straightforward, delightful meal offers a cost-effective way to savor Korean BBQ at home. Dive into my homemade Korean BBQ and discover what you’ve been missing!

Pan fried Korean BBQ chadol brisket being dipped inside Korean BBQ sauce.

Why I Love This Recipe

My Pan Seared Korean BBQ Brisket recipe has quickly become a family favorite in no time, thanks to its simplicity and the genuine Korean BBQ flavors it delivers straight to your kitchen! With no grilling required, it captures the essence of beloved dishes like my Korean BBQ Short Ribs Marinade and Korean BBQ Bulgogi but stands out by pan-searing the brisket and serving it with a zesty homemade chadol Korean BBQ Dipping Sauce!

My preparation technique, inspired by my Beef Lettuce Wrap and Beef Brisket Stir Fry, ensures the brisket is cooked to perfection, offering a meal that’s not only easy to prepare but also packed with a tangy, savory, slightly sweet, and spicy taste! Ideal for anyone eager to enjoy Korean BBQ without the hassle, this recipe promises a restaurant-quality experience at home. Give it a try, and let the vibrant flavors of Korea transform your dining table tonight!



  • Brisket – frozen and thinly sliced brisket to the thickness of deli meat. Can be picked up at your local Korean markets, Asian grocery stores or can be requested from a local butcher.
  • Neutral Oil no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil. 
  • White Vinegar – distilled white vinegar that can be purchased at most supermarkets. Can use rice vinegar but it will make the sauce less tarty.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Sweetener – use your preferred sweetener.  
  • Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.  
  • Green Onions – freshly chopped.
  • Garlic freshly sliced garlic. 
  • Jalapeno – fresh and sliced. Best to leave the seeds in for the full flavors.

🥩 Beef Note

Use Shaved Beef available at grocery stores as a budget-friendly alternative to the sliced brisket.

Sliced brisket placed on a cutting board.

Essential Kitchen Equipment

  • Wok or Deep Large Skillet


Step 1 We start with preparing the chadol sauce. Stir grated garlic, white vinegar, soy sauce, sweetener, toasted sesame oil, and sliced jalapenos in a small bowl. You also can add some chopped onions in the sauce mixture for extra flavors if preferred.

Chadol brisket sauce.

🥢 Sauce Pro Tip

For the richest flavor in your sauce, Prepare 1-2 Hours Before Serving, giving the ingredients time to meld together perfectly. Can also Garnish with Toasted Sesame Seeds.

Step 2 Next, add cooking oil into a large skillet. Bring the oil up to temp under heat high and add in the brisket from a frozen state. Cook until the brisket is browned, about 2-4 minutes.

Brisket cooked in a wok.

Step 3 Top with green onions and serve with the chadol brisket dipping sauce.

Pan seared brisket with chadol brisket sauce.

🍽️ Serving Pro Tip

For an authentic Korean BBQ experience, wrap with Green Lettuce, Rice Paper or Radish Wrap, emulating the traditional serving style found in Korean BBQ restaurants.

Pairing Recommendations

Complement your Korean BBQ brisket with Korean BBQ Marinated Chicken and Korean BBQ Garlic Pork Belly for a varied flavor experience. Side dishes like Korean Pickled Vegetables, Korean Pickled Garlic or Korean Spinach Salad add freshness and balance, while serving everything with a rice of choice ties the meal together.

Korean BBQ chadol sauce in a bowl.

Frequently Asked Questions

Can I grill the brisket instead?

Yes, grilling the brisket is a great option! For the best results, we suggest using a cast iron BBQ grill, which will prevent the meat from falling through the grates.

How thin should the brisket slices be for optimal cooking?

The brisket slices should be about the same thickness as turkey deli meat for optimal cooking. If you visit a local Korean market, you'll likely find the brisket already precut to this ideal thickness.

Is there a non-beef alternative that works well with this recipe?

Grilled chicken serves as an excellent non-beef alternative for this recipe and pairs wonderfully with the chadol sauce.

What are some common mistakes to avoid when making this recipe?

A common mistake to avoid is using beef that's too thickly sliced; it's crucial to use thin shaved beef to preserve the intended texture of the recipe.


Pan fried Korean BBQ chadol brisket being picked up with a pair of chopsticks.

Storage Tips

To properly store leftovers, ensure to separate the cooked brisket into an airtight container. This method preserves its freshness for 3-5 days. For any unused sauce, store it separately in the refrigerator where it can maintain its quality for 10-14 days.

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Watch How To Make It

Pan fried Korean BBQ chadol brisket topped with green onions served with chadol sauce, top down view.

Pan Seared Korean BBQ Brisket

Discover the ultimate Pan Seared Korean BBQ Brisket recipe, a perfect blend of tender brisket with homemade chadol sauce for an authentic chadol Korean BBQ experience. This easy-to-follow recipe ensures a hassle-free way to enjoy the rich flavors of Korean BBQ brisket at home, complete with tips for achieving the perfect sear and sauce pairing.
5 from 5 votes
Course: Lunch, Main Course
Cuisine: Korean
Keyword: chadol korean bbq, chadol sauce, korean bbq brisket
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Print Recipe
Calories: 194kcal


Brisket Chadol

  • 1/2 lb Brisket thinly sliced frozen
  • 1 tbsp Cooking Oil neutral, no flavor or taste
  • 1 Stalk Green Onions

Chadol Sauce

  • 1 Cloves Garlic
  • 1/4 Whole Jalapeno 4-6 slices
  • 2 tbsp White Vinegar
  • 1 tbsp Soy Sauce
  • 1 1/2 tbsp Sweetener your preferred sweetener
  • 1/4 tsp Toasted Sesame Oil


  • Gather all the ingredients.
    Ingredients for Korean BBQ chadol brisket.
  • Slice garlic, jalapenos and chop green onions.
    Sliced garlic, sliced jalapeno and chopped green onions.
  • Combine sliced garlic, jalapeno, white vinegar, soy sauce, sweetener, toasted sesame oil in a mixing bowl. Whisk until mixed together and set aside.
    Chadol brisket sauce.
  • In a large frying pan, add vegetable oil and bring up to temp on high heat. Once up to temp, add the brisket in a frozen state. Cook on high heat until browned and cooked through about 2-4 minutes.
    Brisket cooked in a wok.
  • Transfer the brisket only and discard any remaining liquid. Top with green onions and serve with chadol dipping sauce.
    Pan seared brisket with chadol brisket sauce.


Calories: 194kcal | Carbohydrates: 1g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 91mg | Potassium: 414mg | Vitamin A: 135IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 2mg
*Values Based Per Serving
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