Korean-Inspired Barbecued Beef Brisket Recipe

Korean-Inspired Barbecued Beef Brisket

Serves 4

Although a lot of Korean barbecue involves quickly cooking thin strips of meat, this dish allows a large cut to slow cook in a delicious marinade. The result is fork-tender, flavorful slices of beef that are perfect with rice, in tacos, or tucked into lettuce wraps.


  • 2 pounds beef brisket
  • 1 small yellow onion, chopped
  • 1 Asian pear, peeled and chopped
  • 3 cloves garlic
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon gochujang (Korean red chili paste)
  • 1 tablespoon toasted sesame oil
  • 1/2 cup kalbi marinade


  1. In a blender, process onion, Asian pear, and garlic. Add soy sauce, honey, gochujang, and sesame oil. Puree until smooth.
  2. Place brisket in an aluminum pan. Pour sauce over meat. Cover pan loosely with foil.
  3. Heat one side of grill to no more than 300°F. Place beef in covered pan on unlit side of grill. Close grill and cook 8 hours, flipping meat once or twice during cooking period. (see Cook's Tip.)
  4. Place beef on a cutting board and reserve cooking juices. Allow to rest 10 to 15 minutes before slicing thinly across the grain. Mix 1/2 cup cooking juices with 1/2 cup kalbi sauce. Spoon over sliced meat before serving.
  5. Cook's Tip:
  6. This dish can also be made in a Dutch oven over low heat on the stovetop, in a 300°F oven, or in a slow cooker.

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