Korean BBQ Burnt Ends

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By: Chef Phillip Cyr

Sysco Grand Rapids



6oz- Smoked CAB Brisket

3oz- Korean BBQ Quinoa

3oz- Power Slaw Blend

4oz- (3oz for Brisket, 1oz for Salad) Korean BBQ Sauce

2oz- Sriracha Cheddar

Pinch- Micro Cilantro



1. Large dice brisket, and roast in 400 oven until caramelized (about 7 minutes). Add 3oz of Korean BBQ sauce, put back in oven for another 2 mins.

2. Mix together quinoa and power blend with 1oz of BBQ sauce

3. Plate accordingly. Garnish with micro cilantro and cheese.