Korean Style Braised Boneless Short Ribs (Easy Rice Cooker Version)

No need to pan-fry and fill your kitchen with smoke. Using the high-temperature steaming function of a rice cooker allows the sweet and savory Korean sauce to perfectly penetrate the meat, resulting in a tender texture and rich aroma. Ingredients: 300g boneless short ribs (or thick-cut beef brisket), cut into bite-sized pieces Half an onion, sliced A little carrot, sliced (for color) A pinch of white sesame seeds Sauce: 2 tbsp Korean soy sauce (or regular soy sauce) 1 tbsp gochujang (Korean chili paste) (reduce if you don't like spicy food) 1 tbsp honey (or sugar) 1 tbsp minced garlic 1 tbsp sesame oil A little water Simple Steps: Marinate: Mix the beef with all the sauce ingredients and minced garlic. Marinate for 10-15 minutes. Layer: In a deep dish or the inner pot of the rice cooker, spread the sliced onions at the bottom. Then, place the marinated beef and carrot slices on top. Pour any remaining sauce from the bowl. Steam: Add 1 cup of water to the outer compartment of the rice cooker and press the cook button. Serve: Once done, gently mix to ensure the meat absorbs the rich sauce. Serve on a plate and sprinkle with white sesame seeds for a dish that looks like a refined main course from a Korean restaurant.