Sauce ( cook for 20 min )
2 1/2 cup water
1/2 cup soy sauce
1/2 cup cooking wine
pear 82gram
onion 56gram
finger 6g
green onion 22g
sugar 2 tbsp

Brisket flat side ( trim all the fat )
I recommend that you use pressure cooker, I couldn’t use my instant pot because I lost a vital piece that locks the pressure inside ( sad face ). If you use the pressure cooker, it takes about 1 hour for the brisket to be tender but if you use a pot like I did, it takes more than 3 hours for it to get tender.
After the brisket is done, cool it under cold water. Break down the brisket and place it back into the sauce, cook it medium heat for 20 minutes. Refrigerate and make sure to use clean utensil every time you eat it out of the container so it won’t spoil.

One of Korean peoples favorite side dish but it takes good amount of labor and love ^_^

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