Brisket with Korean Quinoa and Fried Brown Rice, Gochujang, Duck Egg

Sometimes the simplest solutions are the answer. Today's answer is Duck!


• Beef Brisket, Rubbed with Salt and Pepper and Post Oak Smoked at 205˚ for 16 Hours, 8 Ounces Sliced Portion
• 1 Portion Korean Quinoa and Fried Brown Rice
• 1 Ounce Gochujang
• 1 Sunny Side up Duck Egg

Korean Quinoa and Fried Brown Rice (6 Portions):

• 2 Cups Quinoa, Cooked and Chilled
• 2 Cups Brown Rice, Cooked and Chilled
• ¼ Cups Baby Carrots with Tops, Sliced Lengthwise
• ¼ Cups Baby Turnips with Tops, Sliced Lengthwise
• ½ Cup Napa Kimchee, Chopped
• ¼ Cup Green Onions, Sliced Thinly on a Bias
• 2 TB Vegetable Oil
• 1 TB Sesame Oil
• 3 TB Soy Sauce


1. Heat a wok to medium high
2. Add vegetable oil, then quinoa and rice
3. Stir quickly to heat
4. Add remaining ingredients, stirring until heated through

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