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Korean Bao Brisket

  • Beef
TimeMarinating: 24 hours Cooking: 3-3.5 hours Serves4 CuisineAsian
Korean Bao Brisket

Tender, slow cooked brisket marinated in a bold blend of pear, soy, maple syrup, and Korean spices, then oven-braised to perfection. Served in fluffy steamed bao buns with tangy kimchi, crispy chilli, and a drizzle of rich, reduced cooking sauce. This dish delivers a deliciously authentic Korean inspired bite with every mouthful.

ingredients

  • 1 kg Rolled Brisket
  • 1 Small Pear, grated
  • 1 Cup Water
  • 4 Tbsp Soy Sauce
  • 2 Tbsp Light Muscovado Sugar
  • ½ Tbsp Grated Ginger
  • ½ Tbsp Grated Garlic
  • 1 Tbsp Sesame Oil
  • 1 Medium Shallot, grated
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Korean “You Know You Got Seoul” Rub
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tsp White Pepper
  • 1 Tbsp Fish Sauce

Buy the items

You Know It's Got Seoul Korean Rub
You Know It's Got Seoul Korean Seasoning
200g £8.99
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Directions

  1. In a large bowl, combine the pear, water, soy sauce, muscovado sugar, ginger, garlic, sesame oil, shallot, maple syrup, Korean rub, cider vinegar, white pepper, and fish sauce. Mix until well combined.
  2. Add the brisket, cover, and refrigerate for 24 hours to allow the flavours to penetrate.
  3. Preheat your oven to 160°C.
  4. Pat the brisket dry. In a Dutch oven or heavy-bottomed pan with a lid, brown the brisket on all sides over medium-high heat.
  5. Once browned, pour in the marinade, cover with the lid, and transfer to the oven. Cook for 2.5 hours, or until the internal temperature reaches 93–94°C.
  6. Remove from the oven and let the brisket rest before slicing.
  7. Slice the brisket and drizzle with the reduced cooking sauce.
  8. Sprinkle with extra sesame seeds for garnish.
  9. Serve with steamed bao buns (we used Paul Hollywood’s recipe and made them generously sized), kimchi, and crispy chili for an authentic Korean-inspired feast.

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