Ossobuco

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Soak the brown rice in water for at least 2 hours. Season the beef with salt and black pepper, heat olive oil (20 g) in a hot pan, and sear the outside of the beef until well browned.
2. Finely chop the onion, celery, and carrot. In a pan with olive oil (10 g), stir-fry the prepared onion (30 g), carrot, celery, and minced garlic (10 g), then add the seared beef, chicken bone broth (150 g), and cheongju and simmer gently over low heat for 20 minutes.
3. Finely chop the perilla leaves and chamnamul. In a bowl, mix the prepared perilla leaves, chamnamul, apple cider vinegar, lemon juice, and olive oil (20 g) to make a gremolata sauce.
4. In a pan with olive oil (10 g), stir-fry the prepared onion (30 g) and minced garlic (10 g), then add the soaked brown rice and chicken bone broth (150 g) and simmer to make a risotto.
5. Put the risotto on a plate and grate Parmigiano cheese over it.
6. Top the risotto with the braised beef and serve with the gremolata sauce to finish.