Using u/mrjoshua06's post (here) I did my attempt at a Korean-inspired pastrami.
I used his brine recipe include the additional of soy sauce, ginger, and star anise. I let it brine in my fridge for about a week and a half, flipping the brisket daily and shaking things up to get any sediment mixed around. After it brined, I used gochujang as the binder and seasoned generously with black pepper and ground coriander.
From there, I let it smoke overnight and into the next day until it his 203F internally. I chose not to wrap my brisket and overall it took about 16-17 hours. After I pulled it off the grill, I let it rest in my cooler for a few hours before I moved it into the fridge to cool even more so I could slice it easier.
I then used my sliced pastrami to make a Korean-style reuben with kimchi instead of sauerkraut and a charred scallion aioli instead of thousand island. The gochujang binder gives a good bit of heat to the pastrami and overall it's a great sandwich!
by ThatGuyYouKnow
5 Comments
Now that looks delicious!
Yeah I want this
Could make a korean style ruben using this and kimchi instead of sour krout mmmm yum
That looks great. Consider adding some American cheese or similar. A surprising amount of cheese in Korean food
That is a very compact looking deli slicer. Are you happy with it?