Burnt Ends Kimchi Ssam

The Carbon Bar

Burnt Ends Kimchi Ssam

With Fresh Lettuce Cups
Beef, Gluten Free, Pork, Spicy
The Carbon Bar brings you their famous Texas-style smoked brisket burnt ends, fully cooked and ready for you to simply warm and serve! This dish is accompanied by kimchi and fresh lettuce cups. Make your own wraps for a light and healthy meal! You can also enjoy these burnt ends as an appetizer to go along with one of our other Drops.
Serves 2
•   Easy Prep
•   Ready in 10 Minutes



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  • 1 bunch Bibb Lettuce Head
  • 1/2 bunch Green Onion
  • 500mL Kimchi, prepared
  • 10oz Brisket Burnt Ends
  • 8oz BBQ Pork Crackling
  • 4oz Spicy Miso Aioli
  • 1 Lime


Large Pot, Tongs, Cutting Board, Timer, Platter, Spoons, Mixing Bowl


Sous-Vide Method (suggested):
Place the brisket bag in a large stock pot and fill it with water until it’s 3/4 full. Bring the pot to a simmer for 6 minutes. Slowly remove the bag with tongs and set it aside. Open and remove the meat into a bowl.

Oven Method:
Pre-heat the oven to 350°F and line a baking sheet with parchment paper. Remove the brisket from the bag and place it on the baking sheet. Bake on the lower rack of the oven for 8-10 minutes.


The lettuce has already been washed but check for any dirt particles and rinse if necessary. Put the lettuce into a dish or on a plate for serving.


Slice green onions on a cutting board for your garnish. Also, cut a lime into wedges and set them aside.


Option 1: Build As You Go:
Let’s build your own cup; it’s our favourite way to have this dish! Take a lettuce cup and add a little kimchi. Add 2 pieces of burnt ends and drizzle miso mayo over them. Top it with crackling and green onions and squeeze a lime segment over top if you want. Lastly, wrap it all up and take a bite!

Option 2: Pre-Plate:
Build all your cups ahead of time and plate on a platter.

Kris Hansen

Executive Chef