Name: Korean Brisket Taco
Prep time: 40 min
Cook time: 360 min
Total time: 400 min
Ingredients: 4 cups warm water; 3 tablespoons sugar; 2 tablespoons kosher salt; 3/4 cup white vinegar; 1/2 pound carrots; 1/2 pound daikon radish; 1 cup Hoisin sauce; 1/2 cup rice vinegar; 3 tablespoons fish sauce; 3 tablespoon soy sauce; 2 tablespoons honey; 3/4 cup shallots (minced); 6 cloves garlic (minced); 3 tablespoons ginger (minced); 1/2 teaspoon Chinese five-spice powder; 1/3 cup brown sugar; 4 pound brisket; 1/2 cup water; 12 street tortillas; 1 handfull cilantro; 1 cup sliced jalapenos ((fresh or jarred)); siracha; siracha aioli

Prominent Korean flavors are used in cooking the pulled brisket in these tasty toft tortilla tacos. They are then topped with a typical quick pickle-style topping of carrots and radishes found across Asia.

Mexican Korean fusion is not a typical flavor profile. Still, it works really well together bringing together the sweet, sour, salty, bitter, and savory with exciting elements of spicy and crunchy.

The whole meal is prepared in Dutch ovens but these may be swapped out for a pot over gas, smoker, or similar based on the available equipment. This makes it a versatile recipe for all outdoor cooks.

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Two korean brisket tacos sitting on a black camp plate on a black and white checkered table cloth.

These Korean influenced brisket tacos make a great lunch, light dinner, or party hand food.

A Dutch oven filled with pulled brisket.

Once the brisket is cooked it is pulled and returned to the sauce. The pulled brisket should be fine enough to serve in a tortilla.

A Dutch oven filled with heated tortillas ready to be served.

The tortillas can be heated in a skillet or Dutch oven then placed in another Dutch oven to keep warm until served.

Close up of pulled brisket taco using a tortilla and toped with carrot, radish, cilantro, and jalapeno slices.

Each person can make their own taco and top with there preferred toppings such as picked vegetables, srisacha aioli, cilantro, and/or japlepeno.

A Dutch oven with a glossy brisket in in.

Turn the brisket in the Dutch oven to ensure it is cooked evenly and the flavors from the sauces are infused.

A stainless bowl filled with thinly cut carrots and daikon radish.

The match stick cut carrot and daikon raddish undergo a quick pickle process before being drained to serve.

A pulled brisket taco topped with vegetables being held.

Tacos make a great hand food to eat in the outdoors. This Korean influenced version is perfect for your next adventure.

Korean Brisket Taco Recipe

Kathy Caldwell

reviews

These tasty Korean influenced tacos have the brisket cooked in a Dutch oven. They include being served with a homemade quick pickle of carrots and radishes.

Print Review

Preparation 40

Cook 6

Ready in 6 40

Servings

CourseLunch

InfluenceAsian

DifficultySeasoned

MethodBraise

Similar RecipesHand Food

Print Review

Ingredients

Asian Pickled Vegetables

4 cups warm water
3 tablespoons sugar
2 tablespoons kosher salt
3/4 cup white vinegar
1/2 pound carrots
1/2 pound daikon radish

Taco Sauce

1 cup Hoisin sauce
1/2 cup rice vinegar
3 tablespoons fish sauce
3 tablespoon soy sauce
2 tablespoons honey
3/4 cup shallots minced
6 cloves garlic minced
3 tablespoons ginger minced
½ teaspoon Chinese five-spice powder
1/3 cup brown sugar

Brisket

4 pound brisket
1/2 cup water

To Serve

12 street tortillas
1 handfull cilantro
1 cup sliced jalapenos (fresh or jarred)
siracha
siracha aioli

Equipment

12 inch Dutch oven

Directions

Asian Pickled Vegetables

In a large bowl mix water, sugar, salt, and vinegar until dissolved.
Cut the carrots and daikon radish into thin matchstick pieces.
Place the prepared carrot and radish into a ½ gallon jar then cover with the pickling liquid. Chill until needed.

Taco Sauce

Add to a 12-inch Dutch oven the Hoisin sauce, rice vinegar, fish sauce, soy sauce, honey, shallots, garlic, ginger, Chinese five spice, and brown sugar. Stir until mixed.
Bring the taco sauce to a low boil then reduce the heat and simmer for 15 minutes. Reserve ¼ cup for serving.

Brisket

Trim the brisket to remove excess fat and cut if needed to fit into the 12-inch Dutch oven.
Add the water and brisket fat side up into the Dutch oven with the taco sauce in it. Simmer at about 300 degrees F (150 degrees C) turning occasionally for 5-6 hours or until fork tender.
Once the brisket is cooked use two forks to pull the meat into smaller pieces and return it to the sauce. Stir to coat the meat in the sauce.

To Serve

Serve the shredded Korean brisket on small tortillas topped with the Asian quick pickled vegetables, cilantro, and sliced jalapenos, then top with siracha or siracha aioli.

Nutritional Information

Calories: 462kcalCarbohydrates: 44gProtein: 36gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 2706mgPotassium: 788mgFiber: 3gSugar: 22gVitamin A: 3359IUVitamin C: 9mgCalcium: 95mgIron: 5mg