Korean-Style Spicy Braised Beef with Jasmine Rice and Quick Cucumber Pickles

Ingredients

• 2.5 lbs beef short rib, boneless, cut into chunks
• 2 cups jasmine rice
• 3 tbsp gochujang
• 1/4 cup coconut aminos
• 3 tbsp rice vinegar
• 2 tbsp fresh ginger, grated
• 6 cloves garlic, minced
• 3 tbsp avocado oil
• 1 whole Korean pear, grated
• 2 cups chicken stock
• 2 whole cucumbers, thinly sliced
• 6 whole scallions, sliced
• 1/4 cup toasted pumpkin seeds
• 1 tbsp gochugaru
• 1 tbsp honey
• 1 tsp salt

Instructions

1. 1

   Season beef chunks generously with salt. Heat avocado oil in a heavy Dutch oven over high heat and sear the beef on all sides until deeply browned, about 8 minutes total. Remove and set aside.

2. 2

   Lower heat to medium, add garlic and grated ginger, and cook 1 minute until fragrant. Stir in gochujang, gochugaru, and honey, cooking 1 more minute.

3. 3

   Pour in coconut aminos, rice vinegar, grated Korean pear, and chicken stock, scraping up the browned bits. Return the beef to the pot, bring to a simmer, cover, and braise on low for 90 minutes, stirring occasionally, until the beef is fork-tender.

4. 4

   Meanwhile, rinse jasmine rice until water runs clear, then cook with 2.5 cups water in a covered pot: boil, reduce to low, steam 15 minutes, rest 10 minutes, then fluff.

5. 5

   For the pickles, toss cucumber slices with 1 tbsp rice vinegar and a pinch of salt; let sit 20 minutes, then drain.

6. 6

   Uncover the beef and simmer 15 more minutes until the sauce thickens and glosses the meat.

7. 7

   Serve beef over jasmine rice, topped with pickled cucumbers, sliced scallions, and toasted pumpkin seeds.