Korean-Inspired Brisket Sandwiches with Sesame Coleslaw
, Serves 8
Gochujang-braised brisket piled on buns with a creamy sesame-scallion slaw.
| prepPreheat oven to 275°F / 135°C, rack in lower middle | ||||||
| 1 1/2 tablespoons kosher salt, plus more if needed (for the rub) | Mix rub | Rub brisket, rest 1 hr | Add brisket, braise 275°F / 135°C, 3 1/2 hr | Reduce sauce 20 min, stir in slurry | Rest 20 min, slice, skim fat | Pile on buns, sauce, slaw & cucumbers |
| 1 tablespoon garlic powder | ||||||
| 1 tablespoon onion powder | ||||||
| 2 tablespoons gochugaru (Korean red chile powder) | ||||||
| 4 to 5 pounds / 1.8 to 2.3 kg brisket, second cut (deckle), lightly trimmed | ||||||
| 2 tablespoons mild vegetable oil, plus more as needed | Sauté onion, garlic & ginger 5-7 min | Add liquids & seasonings, boil | ||||
| 1 large (310 g) Spanish onion, finely chopped | ||||||
| 7 large cloves garlic, minced or grated | ||||||
| 2 tablespoons grated fresh ginger | ||||||
| 240 ml dry red wine | ||||||
| 720 ml chicken stock | ||||||
| 60 ml gochujang (spicy Korean chili paste) | ||||||
| 120 ml ketchup | ||||||
| 2 tablespoons soy sauce | ||||||
| 3 tablespoons brown sugar | ||||||
| 1 tablespoon Worcestershire sauce | ||||||
| 1 tablespoon fish sauce | ||||||
| 30 ml cold water (for the slurry) | Whisk water & cornstarch | |||||
| 1 tablespoon cornstarch (optional, for the slurry) | ||||||
| 210 g finely shredded napa cabbage | Toss cabbages with salt | Dress slaw with scallions & seeds | ||||
| 140 g finely shredded red cabbage | ||||||
| 1 teaspoon kosher salt (for the slaw) | ||||||
| 1 tablespoon toasted sesame oil | Whisk sesame oil, vinegar & mayo | |||||
| 30 ml unseasoned rice vinegar | ||||||
| 60 ml mayonnaise, preferably Japanese-style | ||||||
| 3 scallions, finely sliced | ||||||
| 2 tablespoons toasted sesame seeds | ||||||
| Potato buns or sandwich rolls | ||||||
| 3 small Persian cucumbers, thinly sliced (optional) | ||||||
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