Stovetop Korean Beef Brisket
This recipe is packed with savory flavors and topped with a creamy, slightly sweet sauce. Perfect make-ahead meal for busy days.
Servings: 10
Calories: 331kcal
Equipment
- 12 in cast iron skillet
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.