Beef Short Ribs with Kimchi Rice

Prepare the short ribs: Combine all ingredients (except sesame seeds) in a large pot over medium heat. Simmer for 2 to 3 hours until beef is tender. Set aside. To save time, you can also use a pressure cooker and cook the beef for 45 minutes to 1 hour.

Make the cucumber kimchi: Combine vinegar, chili powder, sugar, salt, and pepper in a bowl. Add cucumber and toss until well combined. Chill until ready to serve.

Make the kimchi rice: heat sesame oil and butter in a pan. Sauté garlic until golden. Add kimchi andgochujang. Add rice; mix well. Season with salt and pepper to taste.

 

Assemble the rice bowls: scoop rice into a bowl. top with beef and some of the sauce. Top with fried egg, green onions, and sesame seeds. Repeat with remaining ingredients to make 6 bowls. Serve cucumber kimchi on the side.