Korean Corned Beef and Cabbage

local_grocery_store Ingredients

• 1 corned beef brisket, 3-4 lbs
• 1/2 cup gochujang sauce
• 1 head cabbage, shredded

restaurant_menu Method

1. 1.Place the corned beef brisket in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 2-3 hours or until tender.
2. 2.In a small bowl, whisk together the gochujang sauce and 1/4 cup of water.
3. 3.In a large skillet, sauté the shredded cabbage over medium heat until tender.
4. 4.Slice the corned beef and serve over the sautéed cabbage, drizzled with the gochujang sauce.

lightbulb_outline Tips

• chevron_rightFor a milder sauce, use less gochujang. For a spicier sauce, add more gochujang.
• chevron_rightLeftover corned beef can be used in sandwiches or hash.