Korean Chile-Braised Brisket + Kimchi Coleslaw

thedailybeast.com

clements

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

1 Tbsp Dried red chile flakes, preferably Korean gochugaru

1 Tbsp Sweet paprika

2.5 tsp Kosher salt, plus more to taste

.5 tsp Freshly ground black pepper

1 to 3 Tbsp Peanut or safflower oil, as needed

1 large Onion, diced

4 Garlic cloves, minced

1 Tbsp Grated peeled fresh ginger

1 cup Lager-style beer

.25 cup Gochujang (Korean chile paste) or Sriracha

2 Tbsp Ketchup

2 Tbsp Soy sauce

2 Tbsp Light or dark brown sugar

2 tsp Asian fish sauce

1 tsp Toasted sesame oil

subheading: For the Kimchi Coleslaw:

subheading: INGREDIENTS:

5 cups Shredded cabbage (from 1 small cabbage)

.25 cup Chopped kimchi, plus more to taste

2 Tbsp Peanut, grapeseed, or olive oil

1 tsp Toasted sesame oil

Juice of half of a lime, plus more to taste

.5 tsp Fine sea salt, plus more to taste

Directions at thedailybeast.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer