Korean-Style Brisket with Cucumber and Dried Fruits
What Started it all:
Brisket, Cucumber, dried fruits (raisins, apricots), food processor
Ah, bloody hell, we're doing something a bit different today. We're taking brisket, that beautiful cut of beef, and giving it a Korean twist. We'll be using cucumber for a fresh crunch and dried fruits to add a touch of sweetness. Now, let's get our heads out of our arses and make something fantastic!
Ingredients
- 1.5 lbs brisket
- 2 cucumbers, thinly sliced
- 1/2 cup raisins
- 1/2 cup dried apricots, chopped
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 green onions, chopped
- 1 tbsp sesame seeds
- Salt and pepper to taste
Instructions
- Trim any excess fat from the brisket.
- Season generously with salt and pepper.
- Cut the brisket into thin slices, about 1/4 inch thick.
- In a mixing bowl, combine soy sauce, gochujang, sesame oil, honey, rice vinegar, and minced garlic.
- Add the brisket slices and toss to coat. Let it marinate for at least 30 minutes. If you've got the patience, leave it for a couple of hours.
- In a separate bowl, toss the thinly sliced cucumbers with a pinch of salt. Let it sit for 10 minutes, then drain any excess water.
- Add raisins, chopped apricots, and green onions to the cucumbers. Mix well.
- Heat a large skillet over medium-high heat.
- Add the marinated brisket slices in batches, cooking for about 2-3 minutes on each side until they're caramelized and cooked through. Don’t overcrowd the pan, you bloody donkey!
- Arrange the cooked brisket slices on a serving platter.
- Top with the cucumber and dried fruit salad.
- Sprinkle with sesame seeds for a bit of crunch.
There you have it, a stunning Korean-style brisket with cucumber and dried fruits. It's a perfect balance of flavors - savory, sweet, and spicy. Now, if you've done it right, it should taste absolutely fantastic. If not, well, you've got some serious work to do. Enjoy!