Instant-Pot Korean Chile-Braised Brisket and Kimchi Coleslaw

epicurious.com

Laura

subheading: Brisket:

4 to 5 pounds beef brisket, cut into 3 or 4 pieces

1 tablespoon dried red chile flakes, preferably Korean gochugaru

1 tablespoon sweet paprika

2 ½ teaspoons kosher salt, plus more to taste

½ teaspoon freshly ground black pepper

1 to 3 tablespoons peanut or safflower oil, as needed

1 large onion, diced

4 garlic cloves, minced

1 tablespoon grated peeled fresh ginger

1 cup lager-style beer

¼ cup gochujang (Korean chile paste) or Sriracha

2 tablespoons ketchup

2 tablespoons soy sauce

2 tablespoons light or dark brown sugar

2 teaspoons Asian fish sauce

1 teaspoon toasted sesame oil

subheading: Kimchi Coleslaw:

5 cups shredded cabbage (from 1 small cabbage)

¼ cup chopped kimchi, plus more to taste

2 tablespoons peanut, grapeseed, or olive oil

1 teaspoon toasted sesame oil

Juice of ½ lime, plus more to taste

½ teaspoon fine sea salt, plus more to taste

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