양지머리/브리스킷
Used in soups, braises, grill, and stir fry.
Brisket is a tougher cut of meat that has a lot of flavor from the collagen and fat marbling in the cut.
Here are a few ways beef brisket is utilized in Korean cooking:

Pan Seared Korean Brisket:
This method is a variation of Chadol Baegi and involves thinly sliced frozen brisket that is pan-seared and served with a zesty homemade chadol sauce. The sauce includes ingredients like garlic, white vinegar, soy sauce, sweetener, toasted sesame oil, and sliced jalapenos. It’s a delightful way to enjoy Korean BBQ flavors at home without grilling.
Chadol Baegi 차돌백이  (Korean BBQ Brisket):
Chadol baegi is a staple of Korean BBQ. Unlike other marinated meats, the brisket is not marinated. Instead, it’s quickly cooked on the grill and then dipped in a sauce made of sesame oil, salt, and pepper. Thinly sliced beef brisket is the star of this dish.
Slow Cooked Korean Beef Brisket Rice Bowl:
In this slow-cooked dish, the brisket is seared in a pan, then transferred to a slow cooker. It’s cooked with soy sauce, garlic, and ginger until it becomes tender and falls apart. The resulting beef brisket is flavorful and perfect for serving over rice.
Remember that beef brisket can be found in Korean markets, Asian grocery stores, or requested from a local butcher. Whether pan-seared, grilled, or slow-cooked, it adds rich flavor to Korean dishes!