Korean Soy-Braised Boneless Beef Short Ribs (Easy Rice Cooker Version)

Instead of pan-frying and filling your kitchen with oil smoke, use the high heat of a rice cooker to steam the meat. This allows the sweet and savory Korean sauce to perfectly penetrate the meat, resulting in a tender texture and rich aroma. Ingredients: 300g boneless beef short ribs (or thick-cut beef brisket), cut into bite-sized pieces Half an onion, sliced A few slices of carrot (for color) A pinch of white sesame seeds Seasoning: 2 tbsp Korean soy sauce (or regular soy sauce) 1 tbsp Korean chili paste (gochujang) (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 seasonings and minced garlic. Marinate for 10-15 minutes. Layering: 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. Rice Cooker Steaming: Add 1 cup of water to the outer compartment of the rice cooker and press the cook button. Decorate and Serve: Once done, gently mix to coat the meat with the rich sauce. Serve on a plate and sprinkle with white sesame seeds for a dish that looks like an exquisite main course from a Korean restaurant.