Instant Pot Braised Korean Brisket with Kimchi Coleslaw
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!
Author:Laura, adapted from Melissa Clark, Epicurious
Prep Time:45 min
Cook Time:2 hr, 15 min
Total Time:3 hr, 30 min
Yield:8 servings 1x
Category:Main dish, Korean
Method:Pressure Cooker, Instant Pot
For the Brisket:
4–5 lb beef brisket, cut into several pieces
1 T dried Korean Gochugaru (red chile flakes) – can substitute regular “red chile flake” if you don’t have Korean gochugaru
1 T sweet paprika
2 1/2 t Kosher salt, plus more to taste
1/2 t ground black pepper
1–3 T oil, as needed (I used safflower, but peanut or canola will work as well)
1 lg onion, chopped
4 Garlic cloves, minced
1 T Grated fresh ginger, peeled
1 c lager beer, or ginger beer
1/4 c Gochujang (Korean Chile paste) or Sriracha
2 T Ketchup
2 T Soy sauce
2 T Brown sugar
2 t Asian fish sauce
1 t Toasted sesame oil
For the Coleslaw:
5 c Shredded Cabbage (about 3/4 of a small cabbage)
1/4–1/2 c Chopped kimchi (I used 1/2 c)
2 T olive oil (any neutral oil will do)
1 t Toasted Sesame oil
Juice of 1/2 lime, plus more to taste
1/2 t Salt
Marinate the Brisket:
Mix together the chile flakes, paprika, salt and pepper. Rub onto both sides of meat. Cover and refigerate for 1-24 hours. You could also marinate for 1-2 hours at room temperature if you aren’t preparing the day or night before cooking.
Cook the Brisket:
If using Instant Pot, you can saute the beef in the cooker (set to “Saute”) or in a saute or cast-iron skillet. Heat the pan, add 1 T oil, and sear the meat in batches until it is browned all over, adding more oil as needed. Remove the pieces of brisket to a plate.
Add a bit more oil, followed by the chopped onion. Saute the onion for 3-5 minutes, then add the garlic and ginger and saute until fragrant, about 1 minute. Add the beef back to the Instant Pot. If you are using a skillet to saute, then add the onions, garlic and ginger to the Instant Pot at this point. In a separate Medium bowl, mix together the beer, gochujang, ketchup, soy sauce, brown sugar, fish sauce and sesame oil. Stir mixture together. Pour beer mixture over the beef in the Instant Pot.
Cover and cook at High Pressure for 90 minutes. Let pressure release naturally for 20 minutes, then finish pressure release manually.
Make the Slaw
While the beef is cooking, mix together the cabbage and kimchi. In a small bowl, whisk together the oils, lime juice and salt. Toss well. Taste, and add more salt, lime juice or a bit of granulated sugar if you like. Refigerate slaw until serving time.
Reduce the Sauce
Transfer the cooked beef to a cutting board and tent to keep warm. Set the Pressure Cooker to saute and simmer sauce for 15-20 minutes until it is reduced by at least half. Use a fat separator or spoon to skim off the excess fat.
Serve the sauce and Kimchi Slaw alongside the sliced beef, and include buns if you are serving the beef Sandwich-style.
Marinate and Sear the meat as directed above. Saute the onions, garlic and ginger in a skillet. Place the meat in the Crockpot, cover with the sautéed onion mixture, and then the beer mixture. Cook on Low for 10-12 hours, or High 7-9 hours.