Korean brisket bao with kimchi slaw

Preheat the oven to 120°C.

Cut the brisket into 2 or 3 pieces along the grain. Season brisket on all sides with salt and set aside.

Place the gochujang paste, BBQ sauce, light soy sauce, and garlic into bowl and whisk until smooth. Add bone broth and mix. Reserve.

Place a dutch oven or casserole dish on the stove on medium heat. Add oil. Once hot, add the brisket and cook for 5 minutes per side until browned.

Add the sauce mix, ensuring the meat is covered with liquid. Add more bone broth or water if needed to ensure the meat is covered with liquid. Bring to a simmer and cover with lid.

Transfer into oven and braise for 3 hours at 120°C, turning the brisket pieces over once.

Once cooked, transfer the cooked brisket to a chopping board.

Line a small bowl with 3 folded paper towels. Using a ladle or spoon, skim the excess oil from the sauce into the bowl. Discard the oily paper towels into the rubbish.

Place the dutch oven onto the stovetop and bring to a simmer. Dissolve 1 teaspoon cornflour into 2 tablespoons water and stir cornflour slurry into the sauce until sauce has thickened. Set aside.

To assemble, slice the brisket into 1 to 2cm thick slices. Place all the kimchi slaw ingredients into a glass or metal bowl and mix to combine.

Steam bao for 7 minutes (or according to package instructions). Open each bao bun and add a heaped tablespoon of slaw and a few slices of cucumber.

Top with a slice of brisket, a drizzle of sauce and garnish with sliced spring onion. Serve immediately.