Korean Beef Bowl Recipe
braised short rib, sushi rice, basil slaw, sesame vinaigrette, scallion, fried leeks, salsa verde, gochujang crema, chile threads
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Braised Short Rib
Season the short rib with salt and pepper. Sear in a hot skillet until browned on all sides. Transfer to a slow cooker with your choice of braising liquid (like beef broth or red wine) and cook on low for 6-8 hours until tender.
- 2
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions, typically using a rice cooker. Once cooked, let it sit covered for 10 minutes.
- 3
Make the Basil Slaw
In a bowl, combine shredded cabbage, grated carrots, chopped basil, sesame oil, and rice vinegar. Toss well and let it sit for at least 15 minutes.
- 4
Prepare the Gochujang Crema
In a small bowl, mix gochujang with sour cream until smooth. Adjust the heat level by adding more gochujang if desired.
- 5
