Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry a 3-pound beef brisket flat cut with paper towels and rub all sides generously with 1 teaspoon of salt, 0.5 teaspoon of freshly ground black pepper, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.

2. 2

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat, then sear the seasoned brisket for 3-4 minutes per side until a deep brown crust forms, transferring it to a large slow cooker after searing.

3. 3

   In a medium bowl, whisk together 0.25 cup of gochujang, 0.25 cup of packed brown sugar, 0.25 cup of apple cider vinegar, 2 tablespoons of soy sauce, 0.5 cup of ketchup, and 1 cup of beef broth until completely combined.

4. 4

   Pour the prepared gochujang sauce evenly over the seared brisket in the slow cooker, then cover and cook on low heat for 8-10 hours, or until the brisket is fork-tender and easily shreds.

5. 5

   Carefully remove the tender brisket from the slow cooker and shred it using two forks, then skim any excess fat from the sauce in the slow cooker and stir the shredded brisket back into the sauce to coat thoroughly.

6. 6

   Serve the Slow-Cooker Gochujang American Brisket generously on 12 slider buns, optionally topped with creamy coleslaw.