How to Perfectly Slice Beef Brisket for Korean BBQ

Korean BBQ featuring thin slices of melt-in-your-mouth beef brisket is a dish that keeps diners coming back for more The key is properly prepping and slicing the brisket to maximize tenderness and flavor when grilled.

Follow this complete guide to learn how to purchase prepare, and expertly slice brisket for authentic Korean BBQ every time.

Pick the Right Cut of Brisket

Korean BBQ uses a specific brisket cut called “chadolbagi” in Korean. When selecting brisket at the store, choose a:

• Whole untrimmed brisket – The fat cap helps keep the brisket moist during cooking. Aim for good marbling too.

• What is first cut brisket? This is from the thinner, leaner end of the brisket. It’s the right thickness for Korean BBQ.

• USDA Prime or Choice grade: This type of beef has better marbling and fat distribution, which makes it taste better and be more tender.

• Grass-fed or organic – Pasture-raised cattle produce more flavorful beef.

Look for a brisket around 8-12 pounds to serve a party of 6-8 people. Anything larger may be too thick to slice thinly.

Properly Prep the Brisket

To ready the brisket for slicing, follow these steps:

• Trim – Remove the thick outer fat cap and any excess areas of hard fat from the surface. Leave about 1⁄4 inch of fat intact.

• Square off – Give the brisket straight, 90-degree edges on all sides to make slicing easier.

• Score – Use a knife to lightly score the fat cap side in a diagonal grid pattern. This helps absorb marinades.

• Marinate – For flavorful Korean BBQ, marinate for 1-3 days in a blend of soy sauce, sugar, sesame oil and aromatics.

• Semi-freeze – Place brisket in the freezer for 30-60 minutes until firmed up but not completely frozen. This makes slicing much easier.

How to Slice Brisket Paper Thin

For authentic Korean BBQ, brisket must be sliced paper thin to grill quickly and absorb maximum flavor. Follow these steps:

• Use an electric knife – An electric knife with a long serrated blade makes slicer brisket far easier than using a manual knife. The electric motor keeps slices uniform.

• Position correctly – Place the brisket fat side down on a cutting board to stabilize it. Have a steady surface at waist level.

• Slice against the grain – Identify the grain of the meat fibers. Cut perpendicular to the grain to shorten muscle fibers for tenderness.

• Apply light pressure – Let the electric knife do the work. Apply just enough pressure to lightly slice through the brisket without crushing it.

• Make long, continuous strokes – Use a smooth back-and-forth rocking motion to create slices extending the full length of the brisket.

• Keep slices thin and uniform – Aim for slices around 1/16-inch thick. Consistent thin slices ensure even cooking.

• Work in batches – Pace yourself to avoid frustration and injuries. Slice enough brisket for one meal at a time.

Pro Tip: Chilling the brisket again between slicing sessions helps firm it back up for cleaner, thinner slices.

Troubleshooting Thin Slicing Difficulties

Slicing brisket thin takes some finesse. Here are some common issues and fixes:

Problem: Slices crumbling, shredding or breaking apart

Solution: Switch to a sharper blade or higher quality electric knife

Problem: Uneven slices that are too thick in some spots

Solution: Apply slow, even pressure. Re-chill brisket if too warm.

Problem: Fat cap sliding around makes slicing difficult

Solution: Keep fat side down with surface tension. Hold brisket firmly.

Problem: Brisket too frozen to penetrate with blade

Solution: Let brisket sit at room temperature briefly before slicing again.

Problem: Knife squashing meat rather than slicing

Solution: Opt for a knife with less surface area contacting meat.

With the right tools, techniques and lots of practice, you’ll be slicing brisket beautifully for flawless Korean BBQ.

Storing and Serving Thinly Sliced Brisket

Once sliced, brisket should be used promptly for maximum freshness. Here are some storage tips:

• Arrange slices neatly in a single layer, without overlapping, on a sheet tray or plate.

• Cover tray tightly with plastic wrap directly on surface of meat. Refrigerate for up to 5 days.

• For longer storage, place brisket slices in sealable freezer bags. Exclude as much air as possible. Freeze up to 2 months.

• Thaw frozen brisket in the refrigerator before grilling. Do not thaw at room temperature.

• Grill brisket slices quickly over high heat just until caramelized and lightly charred around the edges.

Now you can enjoy tender, flavorful homemade Korean BBQ using brisket sliced to perfection. Impress your family and friends with your Korean BBQ slicing skills.