Preparation:
1. Add cup of rice to a pot and add the chicken stock, bring to boil and then lower the heat
and let rice cook for 15 to 20 minutes until tender and fluffy.
2. Place a large skillet over medium high heat and coat with avocado oil. Season short ribs
with salt and pepper (to taste) and place in the skillet and sear for 1 – 2 minutes on each
side and remove from the pan.
3. Next place a stock pot or Dutch oven over high heat drizzle a little oil into the pan add
the onions, celery, shallots, garlic, bok choy and allow them to cook for three to five
minutes until they're all wilted.
4. Add a tablespoon of flour and mix well, next add two cups of beef broth and allow the
veggies to simmer and cook down.
5. Add in the Gochujang chili paste and the soy sauce mix well until everything is evenly
distributed throughout the sauce place in two Bay leaves add the honey and mix well.
6. Next add the short ribs to the sauce and cook for 5 to 8 minutes until done.
Serve with rice
