Braised Beef Bulgogi Bowls with Quick-Pickled Cabbage and Steamed Rice

Ingredients

• 2 lbs boneless beef short ribs
• 1 ripe pear
• 1/2 cup coconut aminos
• 3 tbsp rice vinegar
• 2 tbsp gochugaru
• 2 tbsp grated fresh ginger
• 6 garlic cloves
• 3 tbsp avocado oil
• 1/2 head green cabbage
• 2 cups Korean short-grain rice
• 6 scallions
• 1/4 cup toasted pumpkin seeds
• 1 tbsp honey
• 1 tsp salt
• 1 cup chicken stock

Instructions

1. 1

   Slice the beef short ribs thinly against the grain and place in a large bowl.

2. 2

   Blend the pear, coconut aminos, 1 tbsp rice vinegar, grated ginger, and 3 garlic cloves into a smooth marinade and pour over the beef. Marinate at least 1 hour, up to overnight.

3. 3

   Thinly slice the cabbage, toss with 2 tbsp rice vinegar, salt, and a pinch of gochugaru, and let it quick-pickle while you cook.

4. 4

   Rinse the rice until the water runs clear, then cook with 2 1/4 cups water until tender; keep covered.

5. 5

   Heat avocado oil in a heavy skillet over high heat and sear the beef slices in batches until deeply caramelized, about 2 minutes per side; set aside.

6. 6

   Add remaining garlic to the pan, then pour in the leftover marinade, honey, chicken stock, and remaining gochugaru. Simmer until reduced to a glossy glaze.

7. 7

   Return the beef to the pan and toss to coat in the glaze.

8. 8

   Serve the glazed beef over steamed rice with quick-pickled cabbage, sliced scallions, and toasted pumpkin seeds on top.