Korean Doenjang Garlic Braised Brisket Step-by-step instructions

Before you start

Before beginning the cooking process, ensure that the brisket is properly trimmed of any excessive hard fat, although leaving a thin layer is acceptable for added flavor.

Have all ingredients measured and ready to ensure a smooth assembly. If using a large brisket, ensure it fits within the slow cooker basin without needing to be forced, as this ensures even cooking throughout the entire piece of meat.

Instructions

Assembly of ingredients

1. 1Prepare the brisket
   Place the beef brisket into the ceramic slow cooker basin. In a small bowl, combine the fermented soybean paste, honey, and mirin to create a thick, savory glaze. Pour this mixture evenly over the beef, ensuring the entire surface is well coated. Scatter the whole peeled garlic cloves and sliced scallions around the meat within the slow cooker.
   Look for The beef should be thoroughly coated in the paste mixture, with aromatics distributed evenly around the base to infuse during cooking.
   Tip Ensure the brisket fits comfortably in the slow cooker; if the brisket is too large, it may be trimmed to fit without overcrowding.

At this stage, the beef is nestled in the ceramic pot, coated in the brown doenjang glaze. The garlic cloves and scallions are distributed around the meat.

The mixture should appear thick and aromatic, ready for the long, slow transition that will occur during the cooking process. Ensure the lid is securely in place before starting the timer.

Slow-cooker simmer

2. 2Slow cook the brisket
   Cover the slow cooker with its lid and set to the low heat setting. Allow the brisket to simmer undisturbed for 8 hours. During this long cooking period, the doenjang and mirin will reduce into a rich, amber-colored glaze that clings to the tender beef, while the garlic cloves soften completely and mellow in flavor. Ensure the meat reaches an internal temperature of 145°F (63°C) and let it rest for at least 3 minutes before slicing.
   Look for The liquid will transform into a thick, bubbly, amber glaze, and the beef should be fork-tender and easily pulled apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid frequently during the cooking process to maintain the steady, low heat required for breaking down the tough connective tissues in the brisket.

During the eight-hour simmer, the kitchen will fill with a deep, savory aroma. The braising liquid will transition from a thinner paste into a rich, bubbling, amber glaze. The garlic cloves should be soft to the touch, and the meat should look dark and tender. Check that the liquid remains at a gentle simmer throughout the process.

Resting and slicing

3. 3Slice and serve
   Once the cooking time is complete, remove the brisket from the slow cooker and let it rest on a cutting board for at least 10 minutes to lock in the juices. Slice the meat against the grain into thin, juicy strips. Serve the brisket over a bed of warm short-grain rice, accompanied by fresh perilla leaves and a side of ssamjang for wrapping.
   Look for The meat should be tender enough to slice cleanly, and the glaze should be glossy and reduced enough to coat the meat slices thoroughly.
   Tip Slicing against the grain ensures the most tender texture in every bite, especially when working with a tougher cut of beef like brisket.

Once the brisket is removed, it should look dark and glazed, resting on the cutting board. After 10 minutes, the slices should be juicy, with the grain clearly visible. The meat should pull apart easily under the knife, and the sauce should be thick enough to cling to each slice when served over the warm, steamed short-grain rice.

Common mistakes

A common mistake is lifting the slow cooker lid too often, which releases trapped heat and moisture, significantly increasing the cooking time and potentially drying out the meat.

Another oversight is failing to slice the beef against the grain, which can result in a chewier texture. Always take the time to identify the grain direction on the brisket before slicing to ensure the most tender results.

How to tell it’s done

The brisket is done when it is fork-tender, meaning a fork can easily pierce and pull apart the meat fibers without resistance. The internal temperature must reach at least 145°F (63°C) for safety.

Additionally, the liquid in the slow cooker should have reduced into a thick, glossy, amber-colored sauce that coats the back of a spoon. Let the meat rest for 10 minutes before slicing.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest