Master the Art of Cutting Beef Brisket for Korean BBQ

The smoky, slightly sweet aroma of meat cooking over an open flame. The satisfying sizzle as strips of marinated beef hit the hot grill. Crispy, charred edges giving way to tender, juicy centers. These are the hallmarks of one of the most beloved culinary experiences around the world – Korean barbecue.

While Korean BBQ restaurants typically handle the prep work cutting your own beef brisket can be deeply rewarding. When done right you’ll have perfect portions of meat ready to cook up with your favorite marinades and dipping sauces.

Cutting brisket for Korean BBQ does require some know-how. From selecting the right brisket to proper slicing techniques, this complete guide will turn you into a Korean BBQ brisket pro. Grab your knife and let’s get slicing!

Before diving into cuts, let’s do a quick brisket basics review Brisket comes from the breast or lower chest area of the cow It contains both the pectoral muscles as well as connective fat and tissues. This results in a naturally tough yet flavorful cut of meat.

For Korean BBQ, brisket is typically marinated in a sweet soy or garlic ginger marinade This tenderizes the meat and infuses it with flavor When grilled over high heat, the marinated slices develop a slightly charred exterior with a juicy, tender interior.

When shopping for brisket, opt for a whole untrimmed brisket in the 5-7 pound range with good marbling. Avoid pre-sliced or shredded brisket, as cutting it yourself helps maximize tenderness.

Step 1: Remove Excess Fat from the Brisket

Start by removing the large outer hard fat cap from the brisket. While some fat marbling is desirable, too much external fat will prevent the marinade from penetrating into the meat.

Using a sharp boning knife, carefully slice away the thick fat cap. Leave about 1⁄8 inch of fat attached to the flat to allow for moist cooking.

Once trimmed, inspect the brisket for any remaining spots with thick hard fat deposits. Slice away any remaining unappealing fat.

Step 2: Square Off the Brisket

For even cooking and easier portioning, we want the brisket to have a uniform block shape. To achieve this:

• Trim away any irregular or thin ends of the brisket.

• Make straight cuts to form roughly right-angled corners.

• Square off the sides so they are as even as possible.

This squaring off of the brisket facilitates tidy, consistent slices that will cook evenly.

Step 3: Cut the Brisket in Half

To make slicing easier, we need to divide the brisket in half. Here’s how:

• Place the brisket fat side down on a cutting board.

• Find the natural seam dividing the flat from the point.

• Insert the knife into this seam, keeping it parallel with the board.

• Cut through the brisket, separating the flat from the point.

Cutting the brisket in half allows you to work with smaller, more manageable pieces for portioning.

Step 4: Slice Against the Grain

Now we’re ready to slice the brisket halves into perfect Korean BBQ ready strips. Keep the following tips in mind:

• Slice against the grain of the meat for tenderness.

• Cut strips across the brisket about 1⁄4 inch thick.

• Make even slices without tapering or shredding.

• Use a sharp knife to make clean cuts.

• Take it slow! Don’t rush the process.

Cutting properly across the grain is vital for creating those tender brisket strips that Korean BBQ is known for.

Step 5: Portion and Trim the Slices

After slicing, you’ll have a pile of brisket strips ready for your grill. Now it’s time to trim and portion them out:

• Stack a few slices at a time for easier trimming.

• Trim away excess hard fat or gristle.

• Cut strips into shorter 3-4 inch lengths.

• Separate portions into freezer bags or containers.

• Refrigerate for 2-3 days or freeze for later use.

Proper trimming and portioning makes for tidier grilling and allows you to pull out just what you need for upcoming meals.

Top Marinade Recipes for Your Brisket

Now comes the fun part – marinating your freshly cut brisket slices! Here are 3 of my favorite Korean BBQ marinade recipes to infuse your brisket with finger-licking flavor:

Korean BBQ Marinade

• 1⁄2 cup soy sauce
• 1⁄4 cup sugar
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 2 green onions, chopped

Spicy Korean BBQ Marinade

• 1⁄2 cup soy sauce
• 1⁄4 cup brown sugar
• 2 tbsp chili paste or gochujang
• 3 garlic cloves, minced
• 1 tsp sesame oil

Kalbi Marinade

• 1⁄4 cup soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1 tsp onion powder
• 1⁄4 tsp black pepper

Allow the brisket to marinate for at least 2-3 hours for maximum flavor infusion. Then it’s grill time!

Grilling Your Marinated Brisket Masterfully

You did the hard prep work – now for the payoff. Grilling your marinated brisket to smoky, charred perfection. Follow these tips:

• Grill on medium-high. Too high will burn the sugar in the marinade.

• Use a lightly oiled grate to prevent sticking.

• Grill in batches, no overlapping.

• Flip brisket strips every minute or so.

• Pull brisket when nice char marks develop.

• Let rest 5 minutes before serving.

Keep a close eye on the brisket when grilling to get that perfect balance of smoky char while keeping the interior moist.

Take Your Korean BBQ to the Next Level

With your expertly cut, marinated and grilled brisket, you can now enjoy restaurant-quality Korean BBQ right from your own backyard or kitchen. Impress your family and friends with your brisket slicing skills.

While grilling brisket is traditional, you can also sauté or stir-fry it. Try it atop kimchi fried rice, stuffed into lettuce wraps, or scrambled with eggs for a delicious twist.

Cutting and preparing brisket does require time and some finesse. But the end result of smoky, juicy and flavorful meat is well worth the effort.

The next time you see a beautiful whole brisket at the butcher shop, roll up your sleeves and try your hand at fabricating it into perfect Korean barbecue ready slices. Just be prepared for many requests to replicate your masterful brisket cutting skills for future parties and potlucks!