Slow Cooked Korean Beef Brisket Rice Bowl

Slow Cooked Korean Beef Brisket Rice Bowl – 8 hour Beef Brisket cooked in Korean flavourings and spices and served on a bowl of sticky rice with miso aubergine, pickled cabbage, kimchi, spring onions, peppers and a soft egg. The miso aubergine is a must, but all other toppings can be changed. It is good to have a mix of salty (miso aubergine), fresh (spring onions, peppers), fatty (egg) and pickled/fermented (kimchi and pickled cabbage). Other toppings that would work well include shredded carrots, fresh cabbage, pickled red onions, pickled ginger and fresh coriander.

If you liked my Slow Cooked Korean Beef Brisket Rice Bowl then you might like my Homemade Murgh Makhani (Butter Chicken)

Recipe

Serves 4

Difficulty Level: Home Cook

Ingredients:

• 600g Beef Brisket
• 5 cloves garlic, finely chopped or crushed
• 1 tablespoon each of Korean Gochugaru Chilli Powder, garlic powder, Korean Gochujang chilli paste, tomato paste and ground cumin
• 1 tablespoon of Angus and Oink Korean Rub
• 3 tablespoons soy sauce
• Thick slice of fresh ginger
• Salt and Black pepper
• Sunflower oil

For the Miso Aubergine:

• 1 large aubergine, sliced
• 2 tablespoons miso paste
• 1 tablespoon mirin
• Drizzle of sesame oil

To serve:

• Sliced spring onions
• Pickled red cabbage
• Thinly sliced red pepper
• Kimchi
• Soft boiled eggs
• Sesame seeds
• Cooked sticky rice
• Sesame oil, to drizzle

Method:

1. Make a spice rub by mixing together the Gochugaru, Gochujang, tomato paste, garlic powder, cumin, tomato paste, tablespoon of soy sauce and a good grinding of black pepper and salt. Mix in a good glug of sunflower oil to make a paste.
2. Rub the spice mix all over the beef brisket.
3. Sear the brisket in a pan over a high heat until browned all over.
4. Transfer to a slow cooker and add the soy sauce, the garlic and the ginger. Cook on low for about 8 hours, until the beef falls apart. Remove the beef and allow to rest for 30 minutes, retaining the liquid. Sprinkle over the Angus and Oink Korean Rub and mix through, pulling the beef apart into shreds using two forks.
5. Whilst the beef is resting, prepare all the toppings.
6. For the miso aubergine, mix together the aubergine slices with the remaining ingredients. Put a frying large pan on a medium heat and fry the aubergine until lightly golden. You may need to add more oil as you go along.
7. To serve, place the sticky rice in a bowl and drizzle over some sesame oil. Top with the Slow Cooked Korean Beef Brisket , the Miso Aubergine and all the remaining ingredients. Drizzle over the sauce made from the Slow Cooked Brisket.