Home Recipes Korean BBQ Braised Brisket

Korean BBQ Braised Brisket

Chef Esther Choi creates a classic Korean recipe, Brisket Jjim. Save any leftovers for a second dinner dish: the braising liquid becomes the base for her Brisket Japchae.

Recipe developed by Chef Esther Choi.

Featuring U.S. Beef

Ingredients

1 (2.3 – 2.7 kg)	beef brisket flat half
	salt and pepper, to taste
3 tbsp	vegetable oil
500 ml	water
1 large piece (30 cm)	kombu, rinsed and drained
1 large	daikon radish, cut into 5 cm pieces
1 bunch	baby carrots, peeled
110 g	fingerling potatoes
6 – 8	cremini mushrooms
	sliced red finger chiles, scallions and sesame seeds (optional)
	Marinade
500 ml	light soy sauce
200 g	sugar
120 ml	mirin
120 ml	sake (Japanese rice wine)
60 ml	sesame oil
1/2	onion
1/2	Asian pear
2	garlic cloves
2 tbsp	tomato paste

Step 1
Preheat oven to 160 °C. Season beef brisket flat with salt and pepper. Heat oil in large Dutch oven over medium-high heat. Brown brisket evenly; remove and place on wire rack.
Step 2
In same pan, place radish evenly across bottom; place brisket on top.
Step 3
Place marinade ingredients in a blender container. Cover; process until smooth and blended. Pour over brisket; add water, until brisket is covered. Top with kombu.
Step 4
Cover; bring to a boil over high heat. Remove from stovetop. Place in oven and braise 1 hour; remove and discard kombu. Continue braising an additional hour. Skim any fat from cooking liquid. Add carrots, potatoes and mushrooms. Continue braising 1 to 2 hours more or until meat is fork-tender.
Step 5
Remove brisket from braising liquid; rest 5 to 10 minutes before slicing. Carve diagonally across the grain into thin slices.
Step 6
Serve with sliced red finger chiles, scallion and sesame seeds, as desired.

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Dinner, Lunch, Main Courses, Seafood

Korean BBQ Braised Brisket

Ingredients

Marinade

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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