First off, I’ve got to say that I’ve had the Momofuku cookbook for going on 4 years and up until last month the only thing I had made out of it was the bacon dashi. Not that it didn’t knock my socks off – it did – and it was pretty simple; I guess I just move on quickly if I feel like things are too time-consuming or not accessible enough to pull from on a regular basis. However, I had some CSA Napa cabbage wilting away in my crisper drawer. Please don’t ask how long it had been there, my CSA stopped far too long ago and it’s embarrassing. But it was still good, so I finally mobilized and made the kimchi following Momofuku’s recipe. It just so happened that it would be ready to eat over Passover, so I knew I wanted to do some sort of brisket-kimchi stone bowl type thing.
After flipping through the cookbook again, I cherry picked some choice techniques and ingredients and off I went. The first time I put it together I had it for breakfast, then dinner, then lunch. This truly is a versatile little firecracker of a bowl. I also highly recommend this brisket in sandwich (potato bun please), burrito, or taco form. The braising liquid cooks down in the pot without drying out the brisket and becomes this sweet not-quite-barbecue sauce. Fantastic.
Momofuku-style Brisket Bowl
For the Brisket:
2 lbs brisket
2 cups apple juice
1 cup chicken stock
1/2 cup light soy sauce
1 Tbsp fish sauce
6 cloves garlic
1/2 white onion, thinly sliced
1 2-inch piece of ginger, thinly sliced
For the Ginger Scallion Sauce:
1/2 cup thinly sliced scallions
1 2-inch piece of ginger, peeled & finely minced
1/3 cup neutral oil (I use a blend of olive & vegetable)
1 Tbsp soy sauce
1 tsp sherry vinegar
2-3 cups cooked short grain or sushi-style rice
1 cup kimchi, you can buy it at specialty stores or Whole Foods if you don’t want to make your own
6 soft boiled or poached eggs
Vegetables of your choice! I used shredded carrots, pickled snow peas, & watermelon radish. The main thing you want is the crunch. Sprouts, zucchini, cucumber, mushrooms, would all fit in perfectly.
Coarsely chopped cilantro
To start, cook the brisket. Heat the oven to 325. Season the beef liberally with salt and pepper. In a dutch oven over high heat, add some cooking oil of your choice. When the oil starts to shimmer, sear the brisket. About 5 minutes or so on each side. You’re looking for a nice, carmel brown color. Once you’ve seared the brisket on all sides, remove from the dutch oven and set aside. Lower the heat to medium, then add the onions, garlic, & ginger. Cook for about 7 minutes, or until the onions become translucent and everything is softened and fragrant. Return the brisket to the pot & add the apple juice, chicken stock, soy sauce, & fish sauce. Cover and place in oven. Cook for about 3.5 hours, until the cooking liquid has reduced and the brisket is super tender. Let cool slightly and shred the brisket with 2 forks.
Do ahead: You can cook the brisket a day or two in advance. Store it shredded in the cooking liquid in an airtight container. To reheat, just spread an even layer in a sauté pan over medium-low heat.
While the brisket is cooking, make the ginger scallion sauce. Whisk the scallions, ginger, oil, soy sauce, & vinegar together until combined. Add a pinch of salt to taste. Set aside while the brisket is cooking.
Do ahead: The ginger scallion sauce will last up to 3 days covered in the fridge.
In a bowl put the brisket, kimchi, egg & vegetable toppings of your choice over rice. Top everything with the ginger scallion sauce. Eat that shit!