Grilled Beef Brisket (Chadolbagi Gui)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Slice the lotus root thinly, about 3mm thick, and pickle it in the hongcho mixture.
2. Cut the water dropwort to about the same length as the lotus root.
3. Thinly peel the orange skin and julienne it, and cut the flesh into two half-moon pieces.
4. Mix the flesh with the orange juice and blend to make the orange sauce.
5. Spread the beef brisket in a pan and cook it while adding the orange sauce little by little.
6. Arrange the pickled lotus root, water dropwort, baby greens and beef brisket in that order in a bowl, and finish by topping with the orange peel and orange sauce.