Method:

1.  Freeze the brisket for 45-60mins until firm. Using a sharp knife, slice  the brisket against the grain into thin slices (about 1/8 inches). Toss  with Korean Bulgogi and leave to marinate overnight in the chiller.

2. Prepare  the grill to medium heat and oil the grate. Grill the brisket in  batches, for 1-2mins one side then turning over for 30s until cooked  through.

3.  To prepare the salsa, toss all the ingredients in a large bowl until  well combined. Top brisket slices with salsa and serve with white rice.