Try this tasty Stovetop Korean Beef Brisket recipe. It’s packed with savory flavors and topped with a delicious sauce that you are sure to love!

This dish is a perfect make-ahead meal for busy days and is sure to become your new favorite at the dinner table.

A bed of white rice serves as the base for Korean beef brisket, which is topped with a creamy sauce.

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Ingredients

  • 1 brisket, 2.5 pounds. This hefty cut of meat is going to be cooked in a way we have never done before.
  • 1/2 tablespoon olive oil. You can certainly use your favorite cooking oil.
  • 1/4 cup soy sauce. Infuses the sauce with savory depth and richness.
  • 1/4 cup water. You could use beef broth, but I find water is just fine.
  • 1/8 cup brown sugar. Adds sweetness and helps balance out the savory flavors of the soy sauce.
  • 2 tablespoons sesame seed oil. The sesame seed oil adds an absolutely incredible flavor!
  • 1 tablespoon rice wine vinegar. Provides a tangy acidity that cuts through the richness of the brisket
  • 3 cloves garlic, minced. Because all savory dishes benefit from garlic.
  • 1 tablespoon cornstarch. We are just using this as the thickening agent. You can also use all-purpose flour or arrowroot powder.

Stovetop Korean Beef Brisket Recipe

Step 1: Prepare the Brisket

Slice the meat thinly against the grain. (see the pic below) It cuts best if it’s partially frozen.

Pro tip: I take it out of the freezer and place it in the fridge the day before I am going to slice it. If it’s already defrosted, stick it in the freezer for an hour or two. Trust me, it will make it so much easier to cut.

Pro tip #2: If you have time, cut away any large pieces of fat. It will not break down and will remain chewy when cooked over high heat.

Slicing the brisket thinly on a cutting board.

Step 2: Sear the meat.

Heat a 12″ skillet over medium-high heat with the cooking oil. Sear the brisket for about a minute on each side. You’ll likely need to do it in batches so that you don’t over-crowd the meat. Place the cooked brisket on a plate to rest.

Searing the pieces of thinly sliced brisket on a cast iron skillet.

Step 3: Prepare the Sauce.

Reduce the heat to a simmer. Combine all the remaining ingredients in a mixing bowl.

Mixing the sauce ingredients in a glass mixing bowl with a whisk.

Step 4: Thicken the Sauce.

Carefully pour the mixture into the skillet and gently stir until the sauce thickens.

Tip: I like to see the sauce leave a trace when I run my spoon through it. (see pic below)

Stirring the sauce with a wooden spoon.

Serve and enjoy.

Serve the sauce over the top of the thinly sliced brisket with rice.

Korean beef brisket and gravy over a bed of rice on a white plate.

This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. Get my full disclosure here.

Expert Korean Beef Brisket Tips

Slice thinly: Brisket is a tough cut of meat. To avoid chewiness and toughness, it should be sliced as thinly as possible. It slices best when it’s partially frozen, and for best results, slice the brisket against the grain. This is similar to what I did for my bottom round steak recipe.

Mix and match your own sauce ingredients: You can experiment with the sauce by adding ingredients like ginger for extra zing, or leave out the brown sugar and embrace the rich umami flavors. Soy sauce can be replaced with tamari for a gluten-free option.

Cooking method: While the stovetop is the traditional method, this recipe can also be adapted for slow cookers or pressure cookers, like the Instant Pot, as I do with my Instant Pot rump roast. In most cases, brisket such as my braised brisket and dutch oven brisket benefit from a slow cook anyway.

Ensure doneness: It’s important not to overcook brisket, which can make it tough. To ensure a juicy and tender outcome, use a meat thermometer to check the internal temperature, which should reach 195°F when fully cooked.

Substitute the brisket: While this is traditionally made with brisket, it’s really not the best choice when it comes to tenderness. Consider using a chuck roast, rump roast, or a sirloin tip roast as a variation.

A piece of meat on a fork drench in gravy.

How To Serve

The traditional way to serve a Korean beef brisket is over a bed of fluffy rice. You can enjoy it on its own or add some vegetables to the meal. For a delicious side dish, I suggest making garlic parmesan brussel sprouts.

And if you’re looking for something extra, Korean cream cheese garlic bread is a great addition. I always enjoy a thick slice with my brisket.

Dark sauce on Korean beef brisket on top of fluffy white rice.

Enjoy Your Korean Beef Brisket!

If you haven’t tried Korean beef brisket, you’re missing out. This hearty dish is filling and can be stored in the refrigerator for up to four days or in the freezer for up to two months.

Be sure to leave a comment below and let us know what you think of the recipe.

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Stovetop Korean Beef Brisket

Laura Ascher
This recipe is packed with savory flavors and topped with a creamy, slightly sweet sauce. Perfect make-ahead meal for busy days.
5 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
5 minutes
Total Time 45 minutes
Course main
Cuisine Korean
Servings 10
Calories 331 kcal

Equipment

Ingredients
  

  • 1 brisket 2.5 pounds (half a brisket)
  • 1/2 tablespoon olive oil
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1/8 cup brown sugar
  • 2 tablespoons sesame seed oil
  • 1 tablespoon rice wine vinegar
  • 3 cloves garlic minced
  • 1 tablespoon cornstarch or all purpose flour

Instructions
 

  • Slice the meat thinly against the grain. It cuts best if its partially frozen.
  • Heat a 12″ skillet over medium high heat with the cooking oil.
  • Sear the brisket for about a minute on each side. You’ll likely need to do it in batches so that you don’t over-crowd the meat.
  • Place the cooked brisket on a plate to rest.
  • Reduce the heat to a simmer and then combine all the remaining ingredients in a mixing bowl.
  • Carefully pour it into the skillet and gently stir until the sauce thickens.
  • Serve over top of the thinly sliced brisket with rice.

Notes

If your brisket is frozen, place it in the fridge the day before you make it. If it’s already defrosted, stick it in the freezer for an hour or two. Trust me, it will make it so much easier to cut.
If you have time, cut away any large pieces of fat. It will not break down and will remain chewy when cooked over high heat.
I did use half a brisket since 5 pounds was a little much.
Add additional cornstarch for a thicker sauce.
Refer to detailed step-by-step pictures in the post.

Nutrition

Calories: 331kcalCarbohydrates: 4gProtein: 38gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 112mgSodium: 469mgPotassium: 618mgFiber: 0.1gSugar: 3gVitamin A: 0.1IUVitamin C: 0.3mgCalcium: 14mgIron: 4mg
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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