Home BBQ Tips: Angus Brisket (우삼겹)

Home BBQ Tips: Angus Brisket (우삼겹)

by jeonghoon hwang in Perfect Pairings & Preparation

🇦🇺 Home BBQ Tips: Angus Brisket (우삼겹)

✨ What Is It?

Angus Brisket, also known in Korea as Woosamgyeop (우삼겹), is a paper-thin slice of beef brisket that cooks in seconds.

At GMGP, this cut is not just popular — it’s iconic. It’s the star of our Bornga Korean Restaurant’s signature dish and a customer favourite for Korean BBQ at home.

  • The rich flavour of brisket
  • The fast cooking time of thin-cut beef
  • The perfect bite for dipping in sauce or wrapping in a lettuce leaf

🔥 How to Cook It

It’s made for speed.

Cooking Method Instructions
🔥 Grill or Pan Fry Super fast. 5–10 seconds per side. Don’t walk away!
🧂 Marinated Mix with soy sauce, sesame oil, garlic, and onion – 20 mins is enough.
🧊 Frozen Cook straight from frozen if needed. It still crisps up beautifully.

Tip: Do not overcook — you’ll lose the juiciness. A light browning on each side is perfect.

❤️ Why Koreans Love It

  • It’s quick, easy, and deeply satisfying
  • Great for large groups – no slicing or prep needed
  • Works beautifully with sauces and side dishes
  • A go-to BBQ cut for restaurants and home BBQs

In Korea, 우삼겹 is often the first thing people throw on the grill — it gets the party started!

🥬 How to Eat It Like a Local

Grab a piece off the grill, dip it in sesame oil + salt mix, then wrap it in:

  • Fresh lettuce or perilla leaf
  • With rice, grilled garlic, and ssamjang (Korean dipping paste)

Add some kimchi or pickled radish on the side, and it’s a flavour explosion.

🛒 GMGP Picks to Pair

  • Sempio Ssamjang
  • Assi Pickled Radish Slices
  • Ottogi Microwave Rice
  • GMGP Charcoal 10kg

📦 Perfect For

  • First-time Korean BBQ at home
  • Quick weeknight grilling
  • Sharing plates with friends
  • Marinated or plain lovers alike

👉 Ready to try it?

Order Angus Brisket (우삼겹) – Thin Sliced Beef Brisket (Frozen 450g) and enjoy a taste of GMGP’s restaurant-quality BBQ at home.

Previous Post Next Post

Related Posts

Home Hotpot Tips: Wagyu Shabu Shabu

Home Hotpot Tips: Wagyu Shabu Shabu

🥩 Home Hotpot Tips: Wagyu Shabu Shabu ✨ What Is It? Shabu Shabu is a beloved Japanese-style hotpot that’s also hugely popular in Korea — and for good reason! It’s all about thinly sliced beef, simmered just seconds in hot broth, then dipped in your favourite sauces. Our Wagyu Shabu Shabu is ultra-thinly sliced Wagyu beef, flash-frozen for freshness and perfect for home hotpot nights. 🍲 How to Set Up a Home Hotpot Here’s all you need: Essentials Examples Broth Anchovy, beef bone, mushroom, spicy Korean stock Veggies Napa cabbage, mushrooms, enoki, spinach, sliced onion Noodles Udon, Korean glass noodles (dangmyeon), instant noodles Dipping sauces Ponzu, sesame sauce, soy + vinegar mix Optional add-ons Tofu, fish cakes, eggs, rice cakes, corn Tip: Keep the broth gently boiling — not too aggressive — so you can cook each slice just right. 🔥 How to Cook It Dip a slice of Wagyu into the boiling broth. Swish for 5–7 seconds. It cooks almost instantly. Dip and eat! Ponzu or sesame dipping sauce is classic. Want a stronger flavour? Let the beef simmer longer to soak up the broth. 🍽️ Hotpot at Home: Why It’s Special Hotpot isn’t just dinner — it’s a shared experience. It’s interactive, cosy, and fun. Everyone cooks at the table. Use up fridge veggies Warm up cold nights Have a healthy, satisfying meal Host a stress-free dinner party 💡 GMGP Tips Let the beef defrost slightly in the fridge or at room temp for 30 mins for easier separation. Use chopsticks or tongs to dip each piece directly — don’t dump the whole pack in at once. After the meat and veg are done, throw in some noodles to soak up all the flavour. 🛒 GMGP Recommends Sempio Ponzu Sauce CJ Sesame Sauce Assi Shabu Soup Base (Anchovy or Beef) GMGP Sliced Veggie Packs (coming soon!) 👉 Ready to Dip In? Order your pack of Wagyu Shabu Shabu (Frozen, 450g) and turn your table into a bubbling hotpot feast — no passport required. [Shop Now]

Learn more
Wagyu Short Rib Meat | A Hidden Gem Among Cuts

Wagyu Short Rib Meat | A Hidden Gem Among Cuts

🥩 Wagyu Short Rib Meat (꽃살) A cut prized for its marbling, tenderness, and unforgettable richness. 🧬 A Hidden Gem Among Cuts Short Rib Meat, often referred to as 꽃살 in Korean, sits near the ribs and delivers an exquisite balance of intramuscular fat and deep beefy flavour. Known for its marbled beauty and buttery texture, it’s a favourite in high-end K-BBQ and yakiniku experiences. 🔥 How to Cook It Best Slice it thin and cook over a charcoal or cast-iron grill. Watch as the marbling melts, releasing a smoky aroma. A few seconds on each side is all it takes — overcooking would be a shame. 🧂 Seasoning tip: A touch of flaky salt is all you need. Let the Wagyu shine. 🍋 Optional: A squeeze of lemon or a brush of sweet soy can elevate it without overpowering. 🍷 Perfect Pairings With: Pickled daikon, perilla leaf, grilled enoki mushrooms Drink: Light-bodied red wine or a chilled Korean soju Finish with: Steamed rice or a cold noodle side to balance the richness 🛍 Available now at GMGP Whether you’re building your own platter or buying à la carte, our premium Wagyu Short Rib Meat is freshly prepared and expertly trimmed for the perfect bite.

Learn more
Wagyu Hanging Tender | Also known as: Wagyu Thick Skirt

Wagyu Hanging Tender | Also known as: Wagyu Thick Skirt

🇦🇺 Wagyu Hanging Tender Also known as: Wagyu Thick Skirt, 토시살 ✨ Artisan Cut with History Once known only to butchers and chefs, the Hanging Tender has long been a hidden gem. Nestled along the diaphragm, it’s one of the few single-muscle cuts—meaning incredible uniformity in texture and flavour. Often called the “butcher’s steak,” it was rarely sold to the public, with many professionals keeping it for themselves. Today, it’s finding its way onto fine-dining menus around the world, especially in Australia and Japan, where wagyu elevates its natural richness to a whole new level. 🥩 What It Tastes Like The Hanging Tender offers a deep, savoury flavour—intense but clean—with a buttery mouthfeel and just enough bite to satisfy serious meat lovers. Thanks to its coarse grain, it absorbs seasoning beautifully and caramelises perfectly on high heat. 🔥 How to Cook It Perfectly Grill or Pan-Sear (Recommended) 🌡️ Rest before cooking: Bring to room temperature 30 mins before grilling. 🧂 Light seasoning: Just salt & pepper highlights the flavour. 🔥 High heat sear: Sear both sides for 2–3 mins to develop a crust. 🌡️ Cook to Medium Rare: Internal temp of ~54–57°C. 🪓 Slice against the grain: Maximises tenderness. Pro Tip: Due to its unique structure, always cook as a whole piece before slicing—never in strips! 🍷 What to Pair It With WineA full-bodied Shiraz or a bold Malbec enhances the depth and umami. Side DishesTruffle mashed potatoesGrilled king mushrooms or caramelised onionsCreamy horseradish or mustard sauce Korean-style쌈과 된장, 구운 마늘과 함께 즐기면 풍미가 배가됩니다. 🛒 Available at GMGP GMGP’s Wagyu Hanging Tender is hand-trimmed, thick-cut, and delivered fresh for your next BBQ. This is not your average cut—it’s a chef’s secret you can now savour at home.

Learn more