Korean Braised Beef with Soy Pickled Cucumbers & Sticky Rice
3 lbs beef chuck (or short ribs)
¼ cup low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
2 tablespoons gochujang
1 tablespoon sriracha
3 tablespoons brown sugar
5 cloves garlic
3 tablespoons ginger
1 bunch of green onion
2 cups beef broth (or water)
Soy Pickled Cucumbers-
2 English cucumbers, cut into 2 inch strips
3 tablespoons low sodium soy sauce
3 tablespoons rice wine vinegar
2 teaspoons honey
1 teaspoon sesame seeds
2 cups short grain rice
2 cups water
1/2 teaspoon rice wine vinegar
Toasted sesame seeds, for garnish
- Start by making your beef. Add the ingredients into the crock pot, mix, then cook for 8 hours on low or 4 hours on high.
- Meanwhile, slice your cucumbers into strips and then add soy sauce, vinegar, and honey and combine. Refrigerate for at least 30 minutes, but the longer the better.
- In the last hour of your beef’s cooking time, make your sticky rice. Rinse the rice thoroughly for 3-4 minutes. Then, let it soak in cold water for 30 minutes. If you don’t have the time to soak, skip this step. Then, add the rinsed rice to a pot and add in 2 cups of water. Bring it to a boil, covered with a lid, then reduce the heat to a simmer and let it cook for 20-25 minutes or until the water is completely absorbed. Once it’s cooked, turn off the heat and let it sit in the pot for an additional 5 minutes with the lid on. Finish with a splash of vinegar and a pinch of salt. Adjust seasoning to your liking.
- Once the beef is fork tender, remove from the crock pot. Add the sauce to a saucepan and bring to a boil. Add 1 tablespoon of cornstarch and water to a small bowl and whisk together. Add this mixture to the saucepan and whisk. This will thicken your sauce. Once the sauce is thickened, turn off the heat.
- Now it’s time to assemble! Take out a bowl and add a generous portion of your sticky rice. Then add your beef and spoon some of your sauce on top. Finish with your cucumbers and toasted sesame seeds and enjoy!