“Korean chile-braised brisket” from ” Dinner in an Instant”

Kirstin: 2018 is the year of Korean food, or so I’ve been told by all the food columnists at the end of 2017 (K-Beauty was all the rage in 2017 but that’s another story). So when I saw this recipe I knew it had to be mine. Thankfully I already had the Korean chile and gochujang in the cupboard. And I asked Tom to buy some kimchi to accompany the dish too.
It’s a very simple recipe and always yummy (we’ve had it 3 times already). The Korean flavours are perfect with the fall apart delicious beef. There’s a lot of liquid that is produced when you make this recipe and Melissa doesn’t mention how you should manage it. I would love to make it thicker in some way, but have yet to figure that out. That won’t stop me making it again though because it really is quite something special. YUM!

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“Korean chile-braised brisket” from ” Dinner in an Instant”

2 thoughts on ““Korean chile-braised brisket” from ” Dinner in an Instant”

  1. Jane Carrick says:

    I’ve been looking at a few peoples posts using an instant pot, and one way of thickening the juices is to remove the meat then turn the pot back onto the “saute” function and add a cornflour and water mix to thicken. (They called it a slurry – mmmm appetizing word!)

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