Korean Barbecue Brisket Recipe
Make Korean Barbecue Brisket Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Basting Sauce / Finishing
Sides / Garnish
Cooking & Oil
Method
Beef and Marinade
- 1
Prepare brisket
If your brisket is not thinly sliced, freeze for 30–45 minutes until slightly firm for easier slicing. Using a sharp knife slice across the grain into 1/8–1/4-inch thin slices. Pat slices dry with paper towels and place in a large bowl or shallow dish.
- 2
Make the marinade
In a medium bowl whisk together 1 cup soy sauce, 3 tablespoons brown sugar, 2 tablespoons mirin, 1 tablespoon sesame oil, 1 teaspoon rice vinegar, grated ginger, minced garlic, 1 tablespoon gochujang, and 1 teaspoon black pepper until sugar dissolves and gochujang is evenly distributed.
- 3
Add scallion whites
Reserve the scallion greens for garnish. Add the thinly sliced scallion whites to the marinade and stir.
- 4
Marinate brisket
Add the brisket slices to the marinade and toss gently to coat all pieces. Press plastic wrap onto the surface and refrigerate at least 30 minutes for quick flavor or 4 hours (preferably overnight up to 12 hours) for deeper flavor. Turn the meat once during marinating if possible.
Basting Sauce / Finishing
- 5
Mix finishing glaze
About 10 minutes before cooking, whisk together 2 tablespoons honey, 1 teaspoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon toasted sesame seeds in a small bowl. Keep at room temperature so glaze is brushable.
Cooking & Serving
- 6
- 7
Cook brisket in batches
Remove brisket from marinade, letting excess drip back into the bowl (reserve marinade). Add a single layer of slices to the hot pan or grill—don’t overcrowd; work in batches. Cook 30–60 seconds per side until edges begin to caramelize and internal temperature reaches about 130–140°F for medium-rare to medium (carryover will raise temperature). Thin slices cook very quickly—watch closely.
- 8
- 9
Optional quick sauce reduction
If you like a saucier finish, after removing the last batch, pour the reserved marinade into the hot pan and boil for 1–2 minutes until it thickens slightly and reaches a rolling boil (marinade must be boiled to be safe). Stir in any remaining honey glaze, simmer 30 seconds, then remove from heat and spoon over cooked brisket.
- 10
Garnish and serve
Arrange brisket on a serving platter. Sprinkle with toasted sesame seeds and the reserved sliced scallion greens. Serve with steamed rice, lettuce leaves, kimchi, cucumber and/or shredded carrot. For ssam (wraps), place meat on a lettuce leaf with rice, kimchi, and a little cucumber, fold and eat.