Korean Chile Korean Brisket

Korean Chile Korean Brisket


  • 2-3 pounds flat brisket, trimmed with some fat remaining
  • 2 teaspoons gluten free soy sauce
  • 2 teaspoons raw brown sugar
  • 1/4 cup mirin
  • Pinch crushed red pepper
  • Kosher salt and fresh ground black pepper
  • 2 tablespoons red duck Korean
  • 1 teaspoon fresh lime juice
  • Taco sauce (or 2Tbsp ketchup and 1 Tablespoon honey)
  • Flour tortillas
  • Chopped apple quinoa salad (Whole Foods)
  • Salted whole or crushed peanuts
  • Toasted sesame seeds
  • Peanut sauce
  • Season meat 


  1. Marinate brisket in brown sugar, red duck taco sauce, seasonings, mirin, soy sauce and sugar
  2. Place in plastic ziplock bag and marinate 4 hours to overnight
  3. Remove from marinade and prepare griddle pan or outdoor grill to medium high heat
  4. Pat meat dry and grill to rare
  5. Set on plate and cover with aluminum foil
  6. Rest meat 20 minutes then slice thinly against the grain
  7. Serve with soft tortillas and apple quinoa protein salad

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