Korean BBQ-Style Corned Beef with Spicy Kimchi Slaw and Sesame Soy Glaze

Start by rinsing the corned beef under cold water to remove excess salt. Place the corned beef in a large pot and cover it with water, adding 2 tablespoons of soy sauce and 1 tablespoon of sesame oil for extra flavor.

Bring the pot to a boil over medium-high heat, then reduce the heat to low and simmer for about 2 hours, or until the meat is tender.

While the beef is cooking, prepare the spicy kimchi slaw by combining 2 cups of shredded cabbage, 1 cup of shredded carrots, and 1 cup of chopped kimchi in a large bowl.

In a separate bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of gochujang (Korean chili paste), and 1 teaspoon of sugar, then pour this dressing over the slaw and toss to combine.

Once the corned beef is cooked, remove it from the pot and let it rest for 10 minutes before slicing it against the grain into thin pieces.

For the sesame soy glaze, combine 1/4 cup of soy sauce, 2 tablespoons of honey, and 1 tablespoon of sesame seeds in a small saucepan over medium heat.

Bring the mixture to a simmer and cook for 5 minutes until slightly thickened. To serve, arrange the sliced corned beef on a platter, drizzle with the sesame soy glaze, and top with the spicy kimchi slaw.

Garnish with chopped green onions and additional sesame seeds if desired. Enjoy your Korean BBQ-style corned beef!