Korean Gochujang Braised Brisket

Name: Korean Gochujang Braised Brisket
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 8 servings
Cuisine: Korean-American Fusion
Ingredients: 4 lbs beef brisket; 0.5 cup gochujang; 0.5 cup soy sauce; 0.25 cup mirin; 0.25 cup rice vinegar; 8 cloves garlic; 2 inch piece ginger; 2 medium onions; 2 cups beef broth; 2 tablespoons sesame oil; 0.5 bunch scallions; 2 tablespoons sesame seeds; 2 teaspoons salt and pepper

A fusion take on traditional brisket using Korean gochujang and soy-based marinade, braised low and slow until tender. The result is a deeply savory, slightly spicy brisket with umami depth and a caramelized exterior.

Prep: 30mCook: 8hTotal: 8h 30m8 servingsMediumKorean-American FusionMain Course

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Ingredients

beef brisket4 lbs
gochujang0.5 cup
soy sauce0.5 cup
mirin0.25 cup
rice vinegar0.25 cup
garlic8 cloves
ginger2 inch piece
onions2 medium
beef broth2 cups
sesame oil2 tablespoons
scallions0.5 bunch
sesame seeds2 tablespoons
salt and pepper2 teaspoons

Nutrition

580

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Instructions

1
Pat brisket dry with paper towels and season generously with salt and pepper on all sides.
2
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat until shimmering.
3
Sear the brisket for 5-6 minutes per side until deeply browned. Remove and set aside.
4
In the same pot, sauté onions until softened, about 5 minutes. Add minced garlic and ginger, cook 2 minutes until fragrant.
5
In a bowl, whisk together gochujang, soy sauce, mirin, rice vinegar, and beef broth until smooth.
6
Pour the marinade mixture into the pot with onions and stir to combine.
7
Return the brisket to the pot, fat-side up. The liquid should come halfway up the sides.
8
Cover with foil and then place the lid on the Dutch oven. Transfer to a preheated 325°F oven.
9
Braise for 7-8 hours, turning the brisket halfway through cooking.
10
Remove from oven and let rest for 15 minutes. Skim excess fat from braising liquid.
11
Slice brisket against the grain into 1/4-inch slices.
12
Strain braising liquid, pressing solids to extract maximum flavor. Return to pot and reduce over medium heat until slightly thickened, about 15 minutes.
13
Plate brisket slices and spoon reduced braising liquid over top. Drizzle with sesame oil.
14
Garnish with scallions and sesame seeds. Serve hot with steamed rice or noodles.

Tips

•
Let the brisket come to room temperature before braising for even cooking
•
Don't skip the searing step - it creates crucial flavor through the Maillard reaction
•
The braising liquid can be strained and reduced into a glaze for extra depth
•
Slice against the grain for maximum tenderness
•
Make this a day ahead and refrigerate - flavors intensify and fat is easier to remove