Korean chile-braised brisket + kimchi coleslaw from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 41) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on April 17, 2025

    The flavoring was great, but the meat was a bit too dry for me. I did not make the slaw.

  • jenmacgregor18 on September 11, 2024

    We really liked this too. The meat & sauce are very good. I used chuck roast. I didn’t care for the slaw on its own but it was good in a sandwich. I’ll have to try with chili crisp, as Shannoncooks17 used.

  • Lu1950s on September 03, 2024

    I had a 2.6lb brisket that I cooked for 70 minutes under high pressure with natural release. I added a hot pepper from the garden to make sure it had heat. I made the full amount of sauce which I thickened with a little corn starch. It was delicious. I also made the slaw, doubling the kimchi. My adult family loved everything.

  • FJT on January 21, 2023

    I had a 1.5kg (3lbs) piece of brisket, but I made more than the full amount of sauce: I had a 330ml bottle of beer so I scaled up the other ingredients to use the full bottle of beer. Frankly, you can never have too much sauce! I reduced the sauce a little and thickened it with cornflour before serving. We really enjoyed this - spicy but not overly spicy. Will make again.

  • Delys77 on January 13, 2022

    Made with a small 1 kg piece of brisket that was fairly fatty. Went with half proportion of all the ingredients and the result was flavourful with a bit of warmth but not spicy. We didn't have any beer on hand so I used half chicken stock and half shaoxing wine and the result was very nice. Well done meat is not always popular with my husband but in this case the brisket had a nice texture and the full flavour sauce was punchy enough that he liked it. Overall I would say this is a winner. Didn't make the slaw, instead served with some steamed rice and cucumber salad from Growing Up in a Korean Kitchen.

  • meginyeg on June 14, 2021

    We really liked this. It wasn't super spicy and the flavour was great. Served with the kimchi slaw. They matched perfectly. Will make again.

  • Shannoncooks17 on March 09, 2020

    This turned out great! I had stew beef from some beef we purchased locally and I wanted something to Instant Pot but that was being used so I did the slow cooker version given in the book. Cooked the meat exactly as recommended. Shredded the beef. There was a lot of liquid, so I added some corn starch in water to thicken it into a sauce that stuck to the meat better for sandwiches. The slaw I made was a combo of cabbage mix, small amount of mayo, fresh squeezed lime and Spicy Chili Crisp (sooooo good, you can find it in Asian markets). There was a nice heat to this but not killer. Next time we make this we may try using Hawaiian Sweet Rolls to add a little sweetness with the warmth. Great recipe!

  • Emily Hope on April 09, 2019

    I was a little disappointed in this given the rave reviews -- followed the recipe exactly (minus the gochugaru flakes as was cooking for our spice-averse kids), and found the brisket to be a bit dry/mushy. Maybe because we used pasture-raised brisket? The flavor of the sauce was good, but even with the lightest lager I could find I detected a back note of bitterness from the hops that I don't care for (would just use chx broth next time), and by the time it was reduced to a saucelike consistency, it was pretty salty. Served w/rice, kimchee and this slaw: https://www.thewednesdaychef.com/the_wednesday_chef/2019/02/jenny-rosenstrachs-perfect-slaw.html We liked it better the next day chopped up into small chunks w/sauce and put into nori sheets with rice and gochujang mayo, in homage to the short rib "tacos" we used to get at Namu in SF.

  • lizbot2000 on January 12, 2019

    This was fabulous! We really enjoyed it. The coleslaw is so good, and it really makes the meal, so I highly recommend making it. The meat is good on its own, but the slaw really complements it. I also doubled the kimchi in the slaw, which turned out great.

  • TrishaCP on December 17, 2017

    The brisket was excellent. We didn't serve the slaw (maybe with leftovers). I used all of the gochugaru and gochujang on a 3 lb brisket, and we found it sufficiently spicy. I like the Korean taco idea below.

  • Rinshin on December 16, 2017

    Did not use kochugaru and halved the amount of kochujung. The meat itself was not spicy at this level, but the sauce still had some kick. Added potatoes, carrots, and celery for 5 extra minutes. This was good. Did not make the slaw.

  • rionafaith on November 19, 2017

    Delicious, though not spicy at all despite the name. I used only a 3 lb brisket as that was the largest my supermarket had, but now I wish I'd cooked more meat! We actually served this in corn tortillas with avocado and the slaw, as a kind of Korean taco, which was fantastic. I doubled the amount of kimchi in the slaw, as it was not nearly enough, and I still wanted a bit more kick.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.