Chadolbagi

Prepare the first dipping sauce: In a small bowl, combine soy sauce, water, rice vinegar, 5 grams of sugar, 5 grams of minced garlic, 10 grams of finely chopped green onion, 5 grams of sesame oil, 2 grams of toasted sesame seeds, and gochugaru. Stir well until sugar dissolves.

Prepare the second dipping sauce (ssamjang): In another small bowl, combine doenjang, gochujang, 5 grams of minced garlic, 10 grams of finely chopped green onion, 5 grams of sesame oil, 2 grams of toasted sesame seeds, and 3 grams of sugar. Mix thoroughly.

Arrange the thinly sliced beef brisket on a serving platter.