Korean-Style Brisket with Cucumber and Dried Fruits

Korean-Style Brisket with Cucumber and Dried Fruits
Chef Brainy
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!


  • 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


  1. Trim any excess fat from the brisket.
  2. Season generously with salt and pepper.
  3. Cut the brisket into thin slices, about 1/4 inch thick.
  4. In a mixing bowl, combine soy sauce, gochujang, sesame oil, honey, rice vinegar, and minced garlic.
  5. 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.
  6. 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.
  7. Add raisins, chopped apricots, and green onions to the cucumbers. Mix well.
  8. Heat a large skillet over medium-high heat.
  9. 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!
  10. Arrange the cooked brisket slices on a serving platter.
  11. Top with the cucumber and dried fruit salad.
  12. 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!

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