This dish, “braised” in a pressure cooker, is one of my new favorites! Korean flavors of gochugaru (red chile) and gochujang (chile paste) are amazing in this tender brisket. Slice and eat, or shred for sandwiches or sliders – either way will rock your brisket world!
To cook in Slow-Cooker, See Note 1.
The best way to prepare this Korean Braised Brisket is to plan ahead and dry-marinate the beef a day in advance. It only takes a minute to prepare the spice mix and rub the beef. The rest of the dish can be made the day of serving. If you only have an hour to marinate, at least do that (I marinated mine at room temperature for 2 hours, covered loosely with plastic wrap.)
This dish is best when you try to find the Korean ingredients – Gochugaru (red pepper) and Gochujang (chile paste) are relatively easy to find in the Asian section of many grocery stores. Kimchi is found in the refrigerated section. In my grocery it is in the refrigerated section of the produce, alongside packages of salad. It is a fermented spicy cabbage dish. Since it is fermented, don’t be surprised if it bubbles a bit when opened – this is a good sign!