Korean Braised Beef Short Ribs with Radish and Rice

Ingredients

• 3 pounds beef short ribs
• 1 pound, cut into 1-inch chunks daikon radish
• 1/2 cup coconut aminos
• 1 grated Asian pear
• 8 cloves, minced garlic
• 2 tablespoons, grated fresh ginger
• 2 tablespoons gochugaru
• 2 tablespoons avocado oil
• 2 tablespoons brown sugar
• 1/4 cup rice wine
• 2 cups beef stock
• 4 stalks scallions
• 2 cups short-grain white rice
• 1 teaspoon black pepper

Instructions

1. 1

   Cook the rice: rinse, then simmer 2 cups rice with 2 1/2 cups water, covered, 18 minutes; rest 10 minutes off heat.

2. 2

   Blanch the short ribs in boiling water for 10 minutes to remove impurities, then drain and rinse under warm water. Trim excess fat.

3. 3

   Heat avocado oil in a heavy Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 10 minutes total.

4. 4

   Add garlic and ginger and cook 1 minute, then add rice wine and scrape up the browned bits.

5. 5

   Add coconut aminos, grated pear, brown sugar, gochugaru, black pepper, and beef stock. Bring to a simmer, cover, and braise over low heat for 90 minutes.

6. 6

   Add the daikon chunks, re-cover, and braise another 40 minutes until the meat is tender and the radish is translucent.

7. 7

   Uncover, raise the heat, and reduce the sauce until glossy and thick enough to coat a spoon, about 10 minutes.

8. 8

   Serve the ribs and radish over rice, spooned with the reduced sauce and topped with sliced scallions.