Side Dishes

Seared Beef Brisket with Orange Sauce & Pickled Lotus

Name: Seared Beef Brisket with Orange Sauce & Pickled Lotus
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 30 g Lotus root; 20 g Water dropwort (minari); 50 g Orange; 50 g Orange juice; 60 g Beef brisket (chadolbagi); 10 g Baby greens; 5 g Sugar; 20 g Red vinegar (hongcho); 10 g Water

차돌박이구이

Thin chadolbagi (beef brisket) seared with a fresh orange sauce, served with red-vinegar pickled lotus root, water dropwort, baby greens and orange zest. Orange and hongcho vinegar replace salty marinades, keeping it fresh and low in sodium.

Seared Beef Brisket with Orange Sauce & Pickled Lotus

25mPrep

5mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

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📘 Cooking basics for this recipe

Korean Knife Cuts: Julienne, Diagonal, Cubes and MoreThe six cuts Korean recipes use, and why each dish calls for its own shape

📝 Step-by-Step Instructions

Slice the lotus root about 3 mm thick and pickle in the hongcho liquid.

Seared Beef Brisket with Orange Sauce & Pickled Lotus — step 1

Cut the water dropwort to a similar length as the lotus root.

Seared Beef Brisket with Orange Sauce & Pickled Lotus — step 2

Peel the orange thinly and julienne the peel; cut the flesh into two half-moon pieces.

Seared Beef Brisket with Orange Sauce & Pickled Lotus — step 3

Blend the orange flesh with the orange juice to make the sauce.

Seared Beef Brisket with Orange Sauce & Pickled Lotus — step 4

Spread the brisket in a pan and cook, adding the orange sauce little by little.

Seared Beef Brisket with Orange Sauce & Pickled Lotus — step 5

Plate the pickled lotus root, water dropwort, baby greens and brisket in that order, and top with the orange peel and sauce.

Seared Beef Brisket with Orange Sauce & Pickled Lotus — step 6

📊 Nutrition Facts (per serving)

210.2Calories (kcal)

9.64 gCarbs

8.88 gProtein

8.33 gFat

32 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.