Counter 05 · Low & Slow BBQ
Korean-Inspired Gochujang Brisket Ssam Tray
Brisket rubbed with gochugaru, smoked low over cherry wood and glazed with gochujang, then sliced onto a tray with rice, perilla leaves, pickled daikon, carrots and ssamjang for wrapping.
- Prep
- 40 min
- Cook
- 11 hr
- Serves
- 10
- Level
- Hard
Korean barbecue and Texas brisket share a love of beef, smoke and big condiments, so a ssam tray is a natural way to serve a long-smoked brisket. Gochugaru in the rub gives a fruity, mild chile warmth and a brick-red bark. A thin gochujang glaze goes on just before wrapping so it melts in rather than burning. At the table, everyone builds their own bite: a perilla leaf, a spoon of rice, a slice of brisket and a dab of ssamjang. Pickled daikon cuts the richness.
Method
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