Korean Soy Sauce Brisket

Korean Soy Sauce Braised Brisket. So soft and tender, you don’t need a knife. Just a spoon or a fork will do.

via Korean Soy Sauce Brisket. Be sure to visit the website for beautiful photos and step by step directions.

Korean Soy Sauce Braised Brisket Recipe
Makes 4 servings
2 lbs brisket, cut into 2″x1″ pieces and scored
1 1/4 onion (1 onion cut into wedges + 1/4 onion)
3 cups of water
8 garlic cloves (3 whole + 5 minced)
1 tsp ginger, grated
4 TB mirin (2 TB + 2 TB)
1/2 cup tamari (gluten-free soy sauce)
2 TB sesame oil
3 TB agave nectar or 1/4 cup sugar
1 small daikon, cut into 1 1/2 inch cylinders
8-10 shiitake mushrooms, cut in half
3 large carrots, peeled and cut into 1 1/2 inch cylinders
2 russet potatoes, peeled and cut into 1 1/2 inch pieces
2 green onions, (white part for braise + green part for garnish)

Soak the cut brisket in cold water for about 30 minutes to an hour to draw out the blood. After soaking, discard the soaking water and place the brisket in a larger pot with a tight fitting lid. Add about 3 cups of water, 2 TB of mirin, 3 whole cloves of garlic, white part of green onions, and 1/4 onion. Bring the contents of the pot to a boil. Lower the heat to simmer and cover with a tight fitting lid. Allow it to simmer for about 45 minutes. Skim off any brown foam that floats to the top. Add additional water as necessary to replace any liquid lost through vaporization.

While the brisket is simmering, stir together tamari, minced garlic, grated ginger, sesame oil, 2 TB of mirin, and agave nectar or sugar. Set aside

After 45 minutes have passed, discard the garlic, onion, and green onion using a slotted spoon.* Add the daikon pieces along with the marinade from step 2 to the broth and brisket. Cover, bring to boil, and continue to simmer for 30-45 minutes.

Stir in carrots, potatoes, onion wedges, and shiitake mushrooms. Cover and continue simmering for another 30 minutes.

Uncover and allow it to simmer until the sauce reduces/thickens. Garnish with chopped green onions. Serve hot with steamed rice and kimchi.

This entry was posted in Asian Dishes, Beef, Brisket, Main Dishes. Bookmark the permalink.

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