Korean Beef Brisket Meal Prep Bowls with rice and kimchi all sectioned out for you to enjoy all week long!
It’s MEAL PREP day!
Yeah, I did it. Korean Beef Brisket Meal Prep Bowls with Rice and Kimchi and a delicious chili sauce with a good spicy kick. All made ahead of time and portioned out so you are all set for healthy lunches and/or dinners next week.
I did not even know that I could be this organized. And, yes, I’m learning this whole meal prep thing a little late in the game. Something about the approaching spring and an active toddler running around has lead me to become a bit more organized, well-prepared person.
After sectioning these yummy Korean Beef Brisket Meal Prep Bowls into meal prep containers, dressing it up all fancy, and storing in the fridge I feel like a boss of life!
Anyways, let’s talk about this melt in your mouth tender beef brisket situation. I cooked the brisket based on this recipe from Splendid Table website and slightly adjusted the sauce ingredients. The sauce is a blend of Gochujang, garlic, onions, ginger and some aromatic spices. Gochujang is a traditional Korean fermented red chili pepper paste. You can find it at your nearest Asian grocery store or even any regular well-stocked supermarket.
The beef brisket takes a long time to cook, due to lots of connective tissues in this type of meat cut. So, it probably doesn’t come as a surprise that I find it really helpful to use a pressure cooker for recipes like this. Here’s why: you can go HANDS FREE and actually prep remaining sides while the meat cooks itself to a tender perfection. The result is a deeply flavored meat in a sweet and spicy Asian sauce. I don’t think the pressure cooker is right for everything or everyone, but I DO think it’s really right for things like this.
Add rice or don’t add rice, put this on some stir-fried brown noodles or tuck into lettuce wraps or Bao buns. Throw on some Kimchi for a good crunch and avocado with physalis for extra nutrients. There’s so much you can do here.
I loved prepping these Korean Beef Brisket Meal Prep Bowls for the week ahead, and have even been thinking about doing a meal prep series here on the blog. Is that something you guys might be interested in?
In the meantime, let’s all agree that these Korean Beef Brisket Meal Prep Bowls need to be in our lives soon. Maybe next week? Meaning grocery shopping and prepping this weekend. Sounds like a good plan to me!
- 4 to 5 pounds beef brisket, cut into 3 or 4 pieces
- 1 tbsp sweet paprika
- ½ tsp red chili flakes
- 2½ tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- 1 to 3 tbsp peanut oil, as needed
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tbsp grated peeled fresh ginger
- 1 cup water
- ¼ cup Gochujang (Korean chili paste)
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 2 tsp Asian fish sauce
- 1 tsp toasted sesame oil
- Rub the beef pieces with the chili flakes, paprika, salt and pepper on all sides.
- Set the electric pressure cooker to sauté (or use a large skillet).
- Add a tablespoon of the oil, let it heat up for a few seconds, and then add the beef and sear until it’s browned all over, about 2 minutes per side, adding more oil as needed.
- Transfer the beef to a plate and repeat with the remaining pieces.
- Add the onion, garlic and ginger sauté until golden, 3 to 5 minutes.
- Add the water, Gochujang, ketchup, soy sauce, fish sauce and sesame oil.
- Scrape the mixture into the pressure cooker if you have used a skillet.
- Return all meat to the cooker. Cover and cook on high pressure for 90 minutes.
- Let the pressure release naturally for 20 minutes, and then release the remaining pressure manually.
- Transfer the beef to a plate or a rimmed cutting board and tent with foil to keep warm.
- Set the pressure cooker to sauté and simmer the sauce for 15 to 20 minutes or until reduced by half.
- Use a fat separator to skim off the fat, or let the sauce settle and spoon the fat off the top.
- Serve the sauce alongside the beef with kimchi and rice.
Cut the beef into 6 to 8 pieces instead of 3 or 4 pieces. Season and brown on all sides as in steps 1-2. Place the meat in the pot and cover with the sautéed onion mixture from step 3. Cook on high for 7 to 9 hours or low for 10 to 12 hours.