Experience the rich flavors of Korean cuisine with my Pan Seared Korean BBQ Brisket recipe, effortlessly blending tender brisket with an authentic chadol sauce! This straightforward, delightful meal offers a cost-effective way to savor Korean BBQ at home. Dive into my homemade Korean BBQ and discover what you’ve been missing!
Table of Contents
Why I Love This Recipe
My Pan Seared Korean BBQ Brisket recipe has quickly become a family favorite in no time, thanks to its simplicity and the genuine Korean BBQ flavors it delivers straight to your kitchen! With no grilling required just like in my Korean Pan Fried Pork Belly recipe, this dish captures the essence of beloved dishes like my Korean BBQ Short Ribs Marinade and Korean BBQ Bulgogi but stands out by pan-searing the brisket and serving it with a zesty homemade chadol Korean BBQ Dipping Sauce!
My preparation technique, inspired by my Beef Lettuce Wrap and Beef Brisket Stir Fry, ensures the brisket is cooked to perfection, offering a meal that’s not only easy to prepare but also packed with a tangy, savory, slightly sweet, and spicy taste! Ideal for anyone eager to enjoy Korean BBQ without the hassle, this recipe promises a restaurant-quality experience at home. Give it a try, and let the vibrant flavors of Korea transform your dining table tonight!
Ingredients
Ingredients
- Brisket – frozen and thinly sliced brisket to the thickness of deli meat. Can be picked up at your local Korean markets, Asian grocery stores or can be requested from a local butcher.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- White Vinegar – distilled white vinegar that can be purchased at most supermarkets. Can use rice vinegar but it will make the sauce less tarty.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Sweetener – use your preferred sweetener.
- Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- Green Onions – freshly chopped.
- Garlic – freshly sliced garlic.
- Jalapeno – fresh and sliced. Best to leave the seeds in for the full flavors.
🥩 Beef Note
Use Shaved Beef available at grocery stores as a budget-friendly alternative to the sliced brisket.
Essential Kitchen Equipment
- Wok or Deep Large Skillet
Directions
Step 1 Start with preparing the chadol sauce. Stir grated garlic, white vinegar, soy sauce, sweetener, toasted sesame oil, and sliced jalapenos in a small bowl. You also can add some chopped onions in the sauce mixture for extra flavors if preferred.
🥢 Sauce Pro Tip
For the richest flavor in your sauce, Prepare 1-2 Hours Before Serving, giving the ingredients time to meld together perfectly. Can also Garnish with Toasted Sesame Seeds.
Step 2 Next, add cooking oil into a large skillet. Bring the oil up to temp under heat high and add in the brisket from a frozen state. Cook until the brisket is browned, about 2-4 minutes.
Step 3 Top with green onions and serve with the chadol brisket dipping sauce.
🍽️ Serving Pro Tip
For an authentic Korean BBQ experience, wrap with Green Lettuce, Rice Paper or Radish Wrap, emulating the traditional serving style found in Korean BBQ restaurants.
Recipe Variation
Looking to spice this dish up? Use my Spicy Korean Dipping instead of the chadol sauce to create my Spicy Korean Brisket Chadol variation of this dish! Or for a hearty meal, serve it over a bowl of rice to create my Beef Brisket Rice Bowl!
Pairing Recommendations
Complement your Korean BBQ brisket with Korean BBQ Marinated Chicken and Korean BBQ Garlic Pork Belly for a varied flavor experience. Side dishes like Korean Pickled Vegetables, Korean Pickled Garlic, Korean Spinach Salad or a green salad tossed in my Korean BBQ Salad Dressing adds freshness and balance, while serving everything with a rice of choice ties the meal together.
Frequently Asked Questions
Can I grill the brisket instead?
Yes, grilling the brisket is a great option! For the best results, I suggest using a cast iron BBQ grill, which will prevent the meat from falling through the grates.
How thin should the brisket slices be for optimal cooking?
The brisket slices should be about the same thickness as turkey deli meat for optimal cooking. If you visit a local Korean market, you'll likely find the brisket already precut to this ideal thickness.
Is there a non-beef alternative that works well with this recipe?
Grilled chicken serves as an excellent non-beef alternative for this recipe and pairs wonderfully with the chadol sauce.
What are some common mistakes to avoid when making this recipe?
A common mistake to avoid is using beef that's too thickly sliced; it's crucial to use thin shaved beef to preserve the intended texture of the recipe.
Storage Tips
To properly store leftovers, ensure to separate the cooked brisket into an airtight container. This method preserves its freshness for 3-5 days. For any unused sauce, store it separately in the refrigerator where it can maintain its quality for 10-14 days.
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Watch How To Make It
Pan Seared Korean BBQ Brisket
Ingredients
Brisket Chadol
- 1/2 lb Brisket thinly sliced frozen
- 1 tbsp Cooking Oil neutral, no flavor or taste
- 1 Stalk Green Onions
Chadol Sauce
- 1 Cloves Garlic
- 1/4 Whole Jalapeno 4-6 slices
- 2 tbsp White Vinegar
- 1 tbsp Soy Sauce
- 1 1/2 tbsp Sweetener your preferred sweetener
- 1/4 tsp Toasted Sesame Oil
Instructions
- Gather all the ingredients.
- Slice garlic, jalapenos and chop green onions.
- Combine sliced garlic, jalapeno, white vinegar, soy sauce, sweetener, toasted sesame oil in a mixing bowl. Whisk until mixed together and set aside.
- In a large frying pan, add vegetable oil and bring up to temp on high heat. Once up to temp, add the brisket in a frozen state. Cook on high heat until browned and cooked through about 2-4 minutes.
- Transfer the brisket only and discard any remaining liquid. Top with green onions and serve with chadol dipping sauce.
Nutrition
*Values Based Per Serving