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Korean Short Rib Bowls with Steamed Rice and Pickled Vegetables
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Course Main Course
Cuisine Korean
Servings 4 people

Equipment

  • Slow Cooker
  • Saucepan
  • Mixing Bowl

Ingredients
  

  • 3 pounds bone-in beef short ribs
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons sesame oil
  • 1/2 cup beef broth
  • 2 cups jasmine rice
  • 1 cucumber, thinly sliced
  • 2 carrots, julienned
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Instructions
 

  • Place the beef short ribs in the slow cooker.
  • In a bowl, stir together the soy sauce, brown sugar, garlic, ginger, sesame oil, and beef broth. Pour the mixture over the ribs.
  • Cover and cook on low for 8 hours until the meat is very tender.
  • About 30 minutes before serving, rinse the jasmine rice and cook it in a saucepan according to package directions.
  • In a separate bowl, combine the rice vinegar, sugar, and salt. Add the cucumber and carrots, then toss to coat. Let the vegetables sit for at least 15 minutes.
  • Remove the ribs from the slow cooker. Shred the meat from the bones if desired, or leave the pieces whole.
  • Divide the steamed rice among four bowls. Top with the short ribs and a spoonful of the pickled vegetables. Finish with sliced green onions and sesame seeds.

Notes

Make the pickled vegetables a few hours ahead so the flavors have time to develop. If the sauce in the slow cooker seems thin at the end, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers keep well in the fridge for two days and reheat gently on the stove with a splash of broth.
Course: Main Course
Cuisine: Korean
Equipment: Slow Cooker, Saucepan, Mixing Bowl