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Instant-Pot Korean Chile-Braised Brisket and Kimchi Coleslaw

By Melissa Clark

4.8

(20)

Image may contain Food Pork and Roast
Photo by Christopher Testani

Gochujang, a very slightly sweet and powerfully spicy Korean chile paste made from gochugaru (Korean red chile), has become a staple in my kitchen, where it adds a more intense, complex bite than other hot sauces. Here I use it to flavor tender beef brisket, along with the gochugaru chile flakes for added heat, sesame oil, garlic, and lots of fresh ginger. If you can’t find gochujang, Sriracha makes a good though slightly less spicy substitute. And if you’re not a coleslaw fan, you can certainly skip it and simply serve some kimchi or a salad on the side.

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