Heat oil in stockpot over medium heat until hot. Place Boneless Beef Brisket Flat Half in stockpot; brown evenly.
Combine water, chili garlic sauce, brown sugar and soy sauce. Pour over Brisket; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until Brisket is fork-tender.
Remove Brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 10 to 12 minutes or until reduced by half.
Trim fat from Brisket. Carve diagonally across the grain into thin slices. Serve with sauce. Serve with kimchee, if desired.
Nutrition information per serving: 224 Calories; 72 kcal Calories from fat; 8 g Total Fat; 2 g Saturated Fat; 2 g Monounsaturated Fat; 51 mg Cholesterol; 348 mg Sodium; 7 g Total Carbohydrate; 30 g Protein; 2.7 mg Iron; 4.5 mg NE Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 7.1 mg Zinc; 30.2 mcg Selenium;