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Delicious Korean BBQ Brisket Burnt Ends Oven Recipe Easy Step-by-Step Guide

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This Korean BBQ brisket burnt ends oven recipe delivers smoky, sticky, slightly sweet, and perfectly tender burnt ends with a homemade Korean BBQ glaze, all made easily in your oven without a smoker.

Ingredients

Scale
  • 3–4 pounds beef brisket point cut, trimmed of excess fat
  • 1/4 cup brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons gochujang (fermented chili paste)
  • 2 tablespoons honey
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves fresh garlic, minced

Instructions

  1. Trim any thick fat cap off the brisket point cut, leaving a thin layer for moisture. Cut the brisket into roughly 1.5-inch cubes.
  2. In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Drizzle olive oil over the brisket cubes and toss them in the rub until evenly coated. Let sit while preheating the oven.
  3. Preheat oven to 275°F (135°C).
  4. Place a wire rack inside a roasting pan. Arrange brisket cubes on the rack with space between each piece for air circulation.
  5. Roast the brisket in the oven for about 2 hours. Check tenderness around 1.5 hours; the meat should start to feel tender but not falling apart.
  6. While roasting, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic to make the Korean BBQ glaze.
  7. Remove brisket from oven after 2 hours. Use a basting brush to coat each cube generously with the glaze. Return to oven and roast for another 30-40 minutes at 300°F (150°C) until glaze is sticky and caramelized.
  8. Remove from oven and tent loosely with foil. Let rest for 10-15 minutes to allow juices to redistribute.
  9. Toss gently to coat burnt ends in any extra glaze and serve warm.

Notes

If glaze gets too dark during final roasting, lower oven temperature by 10-15°F or cover loosely with foil to prevent burning. Use an instant-read thermometer aiming for internal temp of 195°F after initial roast. Let brisket rest before glazing for easier handling. Avoid overcrowding the pan to ensure crispy edges. Leftovers store well in fridge up to 4 days; reheat gently in skillet to maintain texture.

Nutrition

Keywords: Korean BBQ, brisket burnt ends, oven recipe, Korean BBQ sauce, gochujang, easy brisket, smoky burnt ends, sticky glaze

Find it online: https://blingbite.com/delicious-korean-bbq-brisket-burnt-ends-oven-recipe-easy-step-by-step-guide/