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Spicy Korean Style Brisket

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    • images/stories/recipes/Korena Brisket.jpg
    • images/stories/recipes/korean Brisket1.jpg
    • images/stories/recipes/korean brisket2.jpg
    • images/stories/recipes/Korean Brisket4.jpg
      8 hrs
      20 min
      8 hrs 20 min


    • 2kg Brisket – 2 cm slices w/ excess fat trimmed
    • 1 cup Ginger beer
    • 1/3 cup Coconut sugar
    • 1/3 cup Dark Soy
    • 3 tbsp Korean bean paste
    • 1 tbsp Korean chilli paste
    • 2 tbsp Rice wine vinegar
    •  1 tbsp tomato sauce
    • 1 red apple - diced
    • 1 onion - sliced
    • 1 tbsp shredded ginger
    • 5 garlic cloves – crushed
    • Salt


    1. Turn the Kambrook Slow Cooker to LOW.
    2. Heat a large fry pan until quite hot. Season the beef with a little salt, add a small amount of oil to the pan and brown the brisket well on both sides.
    3. Place all of the other ingredients into the slow cooker. Place the beef on top.
    4. Put the lid and place and leave for 8hrs.
    5. Remove the lid. Carefully remove the beef to a large plate.
    6. Use a ladle to skim any excess fat from the surface of the cooking sauce in the slow cooker bowl. Blend the cooking sauce (use a stick blender).
    7. Transfer the beef back to Slow Cooker with the sauce.
    8. Use two forks to shred the beef and incorporate the sauce. The end finished product should be soft shredded beef coated in a sticky, sweet and spicy sauce.
    9. Serve w/ coleslaw and soft tortillas for a great ‘help yourself’ style family meal.


    b2ap3_thumbnail_Small-Adam-Clements.jpgRecipes created and shared by Adam.

    Adam is a qualified chef with over 20 years' experience. He blogs with his daughter at His vision is for a world where we all know where our food comes from and Stephen Fry is Supreme Leader.

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    This recipe was developed using a Kambrook Appliance.


    • Stainless 6L Slow CookerStainless 6L Slow Cooker
    • Super Sear Slow CookerSuper Sear Slow Cooker
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