Gochujang Brisket (고추장 가슴살)
I'm going to admit that I didn't know the word for "brisket" in Korean, so I used Google Translate... I hope "chest flesh" is right?...
The Essence of Baekin Kitchen
Disclaimer: I am not Korean. I did not go to cooking school. I have never been a "foodie." I am just a White dude who loves Korean food enough to teach myself how to cook, and how to use "fish sauce" as a normal ingredient in my recipes.
In other places, you'll find Korean Ahjumahs that have decades of experience and recipes that they learned from their mothers. This is not that place.
While I get occasional coaching from my Korean mother-in-law and my wife, much of what you'll see here is my interpretation of traditional Korean dishes and Korean food made accessible for those unfamiliar with the cuisine. And the occasional Korean language lesson.
The world would be a better place if everyone ate Korean food (because it makes people happy), and I think we're stronger as a country by embracing and learning about other cultures.
Dig in, Y'all!