Korean-Inspired Barbecued Beef Brisket Recipe
Korean-Inspired Barbecued Beef Brisket
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
- In a blender, process onion, Asian pear, and garlic. Add soy sauce, honey, gochujang, and sesame oil. Puree until smooth.
- Place brisket in an aluminum pan. Pour sauce over meat. Cover pan loosely with foil.
- 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.)
- 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.
- Cook's Tip:
- 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.