Beef belly — chadolbagi on a Korean BBQ menu — is thin, marbled brisket that crisps at the edges and stays rich in the middle. It needs no marinade: a few seconds on a hot grill, a dip in sesame oil and salt, and it is done. K Meat & More delivers fresh sliced beef belly across Melbourne, cut thin and ready for the table. Fire up the grill tonight.
Why our beef belly
The marbling is what makes it. Fine fat through thin brisket means quick cooking, big flavour and a crisp edge.
- Thin and marbled. Sliced fine so it cooks in seconds and crisps rather than dries.
- No marinade needed. Beef belly is at its best plain — a dip of sesame oil, salt and pepper is all it wants.
- Delivered fresh. Across Melbourne — the CBD, the north and the west — on a day that suits you.
The beef belly we deliver
Cut thin, portioned, ready for the grill or the pot.
- Sliced Beef Belly — marbled brisket, thin-cut for Korean BBQ and hot pot.
- Sliced Beef Brisket — the leaner brisket slice, from the same family of cuts.
- Round out the table with thinly sliced beef and a marinated cut for variety.
Not sure where to start? Sliced beef belly is the one most people reach for first.
Beef belly for Korean BBQ and hot pot at home
Chadolbagi is a Korean BBQ favourite for a reason — it cooks fast, needs nothing, and everyone recognises it. Lay the thin slices on a hot grill until the edges crisp, snip them into pieces, and dip in sesame oil and salt. Wrap in lettuce with rice and a little ssamjang if you like.
It is just as good in hot pot — a quick swirl through the broth and it is ready. Build a spread with kimchi, banchan and a few other cuts and you have a full Korean BBQ night at your own table. See how it comes together on our Korean BBQ at home page.
How to cook beef belly
Fast and hot. Lay the slices flat on a hot grill and leave them until the fat renders and the edges crisp, then turn briefly. Snip into bite-sized pieces with kitchen scissors and eat straight off the grill, with a sesame-oil-and-salt dip. In hot pot, swirl a slice through the broth until it just changes colour.
Delivery
Order online and we deliver fresh across Melbourne — the CBD, the northern and western suburbs. Delivery is free on orders over $170, with a small delivery fee on smaller orders. Choose the day that suits when you check out.
Frequently asked questions
What is beef belly?
Beef belly is thin-cut, marbled brisket, called chadolbagi on a Korean BBQ menu. The fine marbling lets it cook in seconds and crisp at the edges, which is why it is a Korean BBQ favourite.
Where can I buy beef belly in Melbourne?
K Meat & More delivers fresh sliced beef belly across Melbourne, with a focus on the CBD, northern and western suburbs. Order online and choose a delivery day. Delivery is free over $170.
Is beef belly the same as chadolbagi?
Yes. Chadolbagi is the Korean name for thin-sliced, marbled beef brisket, which is what beef belly refers to here. It is a staple of Korean BBQ.
How do you cook beef belly?
Grill the thin slices on a hot plate until the fat renders and the edges crisp, then snip into pieces and dip in sesame oil and salt. It needs no marinade and only takes moments.
How much beef belly do I need per person?
Plan on about 250 to 300 grams per person for a Korean BBQ spread with sides and other cuts, a little less if it is one of several meats on the table.