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Korean barbecue beef brisket topped with cabbage apple slaw and gochujang barbecue sauce.
Yield: 4 Servings
Shredded Korean BBQ Beef makes 1 pound
2 teaspoon sesame oil
1 ½ pounds beef brisket
¼ cup chopped yellow onion
½ teaspoon finely chopped garlic
1/3 cup low sodium beef broth
1/3 cup low sodium soy sauce
1 teaspoon honey
2 tablespoon pureed pears or pear juice
1 teaspoon gochujang
1/3 cup BBQ sauce
Cabbage Apple Slaw
1 ½ teaspoons canola oil
1 ½ teaspoons honey
1 ½ teaspoons apple cider vinegar
1 teaspoon lime juice
1 teaspoon white sesame seeds
½ cup shredded red cabbage
1/3 cup shredded green cabbage
½ cup Granny Smith apples cut into thin matchsticks
¼ cup shredded carrots
2 teaspoons thinly sliced green onions
1 teaspoon chopped cilantro
Gochujang BBQ Sauce
1 ½ teaspoons white sesame seeds
1 ½ teaspoons finely chopped garlic
1 tablespoon sesame oil
1 tablespoon agave nectar
2 tablespoons gochujang
Korean Beef Bao Sandwiches
8 frozen lotus leaf bao/ butterfly bao/ guo bao buns
8 ounces Korean BBQ Beef
1 cup Cabbage Apple Slaw
8 teaspoons Gochujang BBQ sauce
Gluten, Mustard, Sesame, Soy, Wheat
Nutritional InformationTo Prepare Shredded Korean BBQ Beef:
Preheat the oven to 325 degrees F. Heat the sesame oil in a skillet over medium-high heat. Add the brisket and sear on both sides for 3 to 4 minutes or until well-seared. Add the onions and garlic and sauté for 2 to 3 or until translucent. Transfer the beef, onions, and garlic to a roasting pan. In a mixing bowl, whisk together stock, soy sauce, honey, gochujang, pears, and BBQ sauce. Pour the mixture over the brisket. Cover the roasting pan with aluminum foil and roast for 2 hours. Remove the foil and cook for an additional hour or until the brisket is tender. Remove the brisket from the oven and use tongs to shred the beef. Keep hot until ready to use; any leftover beef can be refrigerated for up to four days or frozen for up to a year.
To Prepare Cabbage Apple Slaw:
In a large mixing bowl, whisk together oil, honey, vinegar, lime juice, and sesame seeds. Add cabbage, apples, carrots, green onions, and cilantro. Mix thoroughly. Cover and place in the refrigerator until ready to use.
To Assemble Korean Beef Bao Sandwiches:
Steam or reheat the bao as directed on the package. Gently pry open the bao, keeping it hinged open. Top each bun with 1 ounce Korean BBQ Beef and 1 ounce Cabbage Apple Slaw. Drizzle each bun with 1 teaspoon Gochujang BBQ Sauce. Enjoy immediately!
Chef Tips:
Try using Asian pear in the beef marinade for a more traditional flavor.
Gochujang is a Korean fermented red pepper paste. If you are unable to find it, try Sriracha, sambal oelek, or a blend of equal parts miso paste and Korean chili flakes.
If you have a stovetop or electric pressure cooker or multi-cooker, try the following method for cooking the beef: sear the beef for 1 to 2 minutes on each side either on the stovetop or on Sauté mode. Pour the marinade over the beef. Secure the lid and close the pressure cooker, ensuring it is completely sealed. Pressure cook the beef for 30 to 40 minutes at high pressure, then allow the pressure to naturally release. This may take up to 25 minutes.
