Korean Grilled Beef Brisket

Keep the 300g thinly sliced brisket cold until just before cooking so the fat stays firm and easy to handle.

Rinse and dry 4 lettuce leaves, then set out the sesame oil and salt dip and 2 tbsp doenjang ssamjang.

Heat a grill or heavy pan over high heat for 2 to 3 minutes before adding the meat.

When strong heat rises clearly from about 10cm above the surface, start cooking rather than waiting until the pan smokes heavily.

Lay the brisket slices on the hot surface one by one without overlapping, and avoid crowding the pan.

When the fat starts sizzling right away, press each slice lightly with tongs so it makes full contact and browns evenly.

Sear the first side for about 30 seconds, then flip when the edges turn brown and begin to curl.

Do not pass 1 minute per side; keep moving the slices around the hot spots to prevent scorching.

Remove the brisket as soon as most of the red color is gone and the edges look lightly crisp.

Leaving it longer only renders out more fat and toughens the meat, so transfer the slices to a plate immediately.

Cut the cooked brisket into 3 to 4cm pieces and serve while hot.

Dip it in the sesame oil and salt mixture, or spread doenjang ssamjang on lettuce, add the beef, fold, and eat before the fat firms up.