Brisket Sandwich Recipe

Time2h 30m

Serves4

Lean brisket, Gochujang flavored coleslaw and cucumber on a toasted King’s Hawaiian bun.

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Ingredients

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1
Prepare the Brisket
Season the brisket with salt and pepper. Sear in a hot pan until browned on all sides, then slow cook in a crockpot or oven until tender (about 6-8 hours at low heat). Shred or slice as preferred.
2
Make the Gochujang Coleslaw
In a large bowl, combine shredded cabbage, carrots, mayonnaise, gochujang, rice vinegar, honey, salt, and pepper. Mix well until everything is evenly coated. Refrigerate for at least 30 minutes to allow flavors to meld.
3
Prepare the Cucumber
Slice the cucumber thinly.
4
Assemble the Sandwich
Toast the King’s Hawaiian buns. On the bottom half, layer slices of brisket, a generous amount of Gochujang coleslaw, and a few cucumber slices. Top with the other half of the bun and serve.