My mother is from the Former Soviet Union, and her small town had no access to Matzo, or most Kosher style products growing up. As such, her family always made their Matzo balls for Shabbat using cream of wheat (farina). She now lives in Fort Lee, which has a tremendous Korean population. I was inspired to combine some of her heritage with the Korean style cooking that I’ve come to know and love.
While cola may seem like a strange addition to this dish, it’s actually very authentically Korean and lends a beautiful sweetness and caramelized flavor to the brisket.