Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry a 3-pound beef brisket with paper towels and season generously all over with 1 teaspoon salt and 1/2 teaspoon black pepper.

2. 2

   In a medium bowl, whisk together 1/2 cup gochujang, 1/4 cup packed light brown sugar, 1/4 cup apple cider vinegar, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 teaspoon smoked paprika.

3. 3

   Place the seasoned beef brisket into a slow cooker and pour the prepared gochujang sauce evenly over the top of the brisket.

4. 4

   Pour 2 cups of beef broth around the brisket in the slow cooker, then cover and cook on low for 8 hours or until the brisket is very tender and easily shredded.

5. 5

   Once cooked, carefully remove the brisket from the slow cooker and shred it into desired pieces using two forks, then return the shredded meat to the sauce and mix well.

6. 6

   In a separate bowl, toss 2 cups of crumbled cornbread with 2 tablespoons of melted unsalted butter until evenly coated.

7. 7

   Serve the Gochujang Glazed Slow-Cooked Brisket hot, topped with the buttered cornbread crumble and garnished with 2 tablespoons of fresh chopped green onions.