[Chowon] Beef Brisket (Hot Pot, For Grilling/ 1LB)

- Brisket is a fatty cut, but it is savory and delicious.

- Brisket has a relatively higher fat content.

- It is good for grilling, stir-frying with bean sprouts, steaming with bean sprouts, shabu-shabu, and hot pot.

- Due to the nature of the meat, there may be a weight variation of about 1-3%. / Due to the nature of brisket, fat may be distributed widely.

- Tip 1 for Enjoying Brisket
**Brisket Soft Tofu Stew**

<Main Ingredients>
Soft Tofu 1 pack ()
Brisket 150g ()
Green Onion

<Seasoning>
Sesame Oil 1T
Cooking Oil 1T
Fish Sauce 2T
Soup Soy Sauce 2T
Water 1 cup
Minced Garlic 1T
Red Pepper Powder 1.5T


Wash the green onion well and chop it finely.
Add sesame oil 1T, cooking oil 1T, and minced garlic 1T (based on a rice spoon) and sauté over low heat to extract garlic oil.
Be sure to use low heat to prevent the garlic from burning!

Once the garlic is sautéed, add the brisket.
Now, stir-fry the brisket in the garlic oil.
Once the meat is somewhat cooked, add 1.5T of red pepper powder and stir-fry.

(If you like it spicy, add 1.5T; if you don't like it spicy, add only 1T.)
The garlic oil made by sautéing the garlic will create chili oil as the red pepper powder and meat are stir-fried together.

Pour in enough hot water, previously boiled in a kettle, to cover the meat slightly. Once it starts to bubble, add the soft tofu.

Put the soft tofu into the stew whole and cut it into quarters with a spoon.
Add the chopped green onion.
Now, add 1T each of anchovy sauce and soup soy sauce to season.

<Source: 10,000 Recipes>