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.
Korean Brisket Taco Recipe
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
Equipment
- 12 inch Dutch oven
Directions
Asian Pickled Vegetables
- In a large bowl mix water, sugar, salt, and vinegar until dissolved.Â
- 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
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