Brisket Bowl Recipe
Smoked brisket, edamame fried rice, crispy onions, kale slaw & gochujang BBQ.
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Ingredients
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Smoked Brisket
Edamame Fried Rice
Crispy Onions
Kale Slaw
Gochujang BBQ Sauce
Method
Smoked Brisket
- 1
Prepare the Brisket
Rub the beef brisket with salt, black pepper, garlic powder, onion powder, smoked paprika, and brisket rub (if using).
- 2
Edamame Fried Rice
- 3
Cook the Fried Rice
In a large skillet, heat sesame oil over medium heat. Add the cooked jasmine rice and stir-fry for 2 minutes.
- 4
Add Edamame and Eggs
Add the shelled edamame and soy sauce. Push the rice to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked, then mix everything together. Stir in chopped green onions.
Crispy Onions
- 5
Prepare the Onions
Soak the sliced onion in buttermilk for at least 30 minutes.
- 6
Fry the Onions
Dredge the soaked onions in all-purpose flour, ensuring they are well coated. Heat oil in a deep frying pan over medium-high heat, and fry the onions until golden brown and crispy. Remove and drain on paper towels.
Kale Slaw
- 7
Mix the Slaw
In a large bowl, combine chopped kale, grated carrot, shredded red cabbage, apple cider vinegar, olive oil, honey, salt, and pepper. Toss until well combined and let sit for 10 minutes to soften the kale.
Gochujang BBQ Sauce
- 8
Prepare the BBQ Sauce
In a medium bowl, mix together gochujang, ketchup, brown sugar, apple cider vinegar, minced garlic, and soy sauce until smooth. Set aside.