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Korean Short Rib Rice Bowls with Pickled Carrot and Daikon

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Serves: 4 - 6

Overall:

3h 45m

Cook:

45m

INGREDIENTS (short ribs)

5 pounds beef short ribs or chuck roast
2 tablespoon kosher salt
1 tablespoon vegetable oil
2 yellow onions - thinly sliced
8 garlic cloves - microplaned
2 tablespoons grated fresh ginger
2 tablespoons gochujang paste
¼ cup brown sugar
½ cup low-sodium soy sauce
3 cups beef stock

INGREDIENTS (pickled veg)

4 medium carrots
1 medium diakon
3 cups boiling water
1 cup white sugar
1 ½ cups rive wine vinegar
4 tablespoons kosher salt

INGREDIENTS (assembly materials)

4 cups jasmine rice - cooked
1 bunch cilantro - chopped
1 Persian cucumber - seeded and julienned
2 tablespoons toasted sesame seeds
1 bunch scallions - finely chopped

INSTRUCTIONS

1. Preheat the oven to 325°F with a rack in the lower third of the oven.

2. Pat the meat dry and season all over with the salt, if using chuck roast cut into 3-inch cubes. Heat the oil in a large Dutch oven over medium-high heat. Once the oil is glistening, working in batches, adding the beef and cook until all sides are browned. Transfer to a large bowl that can accommodate all the beef.

3. Reduce the heat to medium, add the onions to the Dutch oven and cook, stirring occasionally, until slightly softened. Add the garlic and ginger and cook, stirring, until fragrant, if the aromatics begin to brown too quickly reduce heat. Add ¼ cup of the beef stock and scrape for fond from the pans bottom. Stir in the gochujang paste, brown sugar and soy sauce until combined.

4. Return the meat to the Dutch oven along with any collected juices. Add the remaining beef stock and bring to a simmer. Cook until the liquid is slightly reduced, about 5 minutes. Cover the Dutch oven and transfer it to the oven. Cook for 3 hours, removing the lid for the last ½ hour.

5. While the meat is cooking prepare the pickled carrots and daikon. With a mandolin or a knife cut the vegetables into long strips. Add the kosher salt to the vegetables and let shit for 15 minutes.

6. Combine the water, sugar, and rice wine vinegar - ensuring all the sugar is completely dissolved. Rinse the vegetables thoroughly of the salt and add them to a mason jar. Pour the pickling liquid over the vegetables and allow to sit for a minimum of 2 hours at room temperature.

7. Once the desired tenderness of the meat is achieved remove from oven. Remove the meat from the Dutch oven and return the Dutch oven to the stove. Turn the flame onto high heat, reduce the braising liquid by about half.

8. Arrange the meat on a platter. Pour over the reduced sauce and garnish with toasted sesame seeds and finely sliced scallions.

9. Serve the meat with steamed white rice, the pickled daikon and carrot, cilantro, and julienned cucumber.

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