A incredibly simple yet immensely flavorful braised beef, made Korean-style thanks to the addition of soy sauce, cabbage, pickles, sesame oil, and served up with eggs, kimchi, and other amazing aromatics. This one tastes as beautiful as it looks. (I’ve given the simple slow cooker alternative method below).
Additional serving suggestions/options: kimchi, scallion greens, chopped cilantro, toasted sesame seeds, toasted sesame oil, fresh/cold thinly sliced cucumbers
This can be made in a slow cooker, if preferred. Simply put all of the ingredients, through the pepper – along with 2.5 cups water – and cook on low for 6 to 8 hours, or until the beef is fall-apart tender. You can transfer the beef to a plate and thicken the sauce in a sauce pot on the stove, as instructed in the directions above.