Slow-cooked ribs and spicy Korean cucumbers

Ingredients:

• 900 g of beef short ribs, 6-12 mm thick, on the bone
• 1/4 cup soy sauce
• 3 tbsp. Gochujang (Korean soybean paste)
• 2 tbsp. peeled and grated ginger
• 2 tbsp. l. brown sugar
• 0.5 pears, peeled, core removed and grated on a coarse grater
• 2 cloves of garlic, finely grated
• 3 tbsp. l. dark sesame oil
• 2 green onions, green parts only, thinly sliced ​​diagonally, plus extra for serving
• 1 hothouse cucumber, halved lengthwise and thinly sliced
• 2 tbsp. sushi rice vinegar (with salt and sugar)
• 1-2 tsp gochukaru (Korean chili pepper flakes) or 1 tsp crushed red pepper flakes
• 1 tsp toasted sesame seeds + extra for serving
• 1 teaspoon granulated sugar
• Serving methodwith steamed rice
• Special equipment: 6-liter or 8-liter multicooker-pressure cooker

Preparation:

1. In a slow cooker, whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil, and 1/4 cup water. Place the ribs on top and, following the manufacturer's instructions, secure the lid and prepare the slow cooker for pressure cooking. Set the pressure cooker to high pressure for 25 minutes.
   
   After the pressure cycle is complete, follow the manufacturer's instructions and run the quick pressure release cycle until it's complete. Carefully unlock and open the lid to avoid any remaining steam. Using a slotted spoon, transfer the meat to a large bowl and cover.
2. Turn the slow cooker on high for 30 minutes and reduce the remaining liquid in the bowl until it becomes thick and glossy, about 15 minutes. (This should yield about 0.5 cups of sauce.) Turn off the slow cooker and pour the resulting sauce over the meat, stirring to combine.
3. Meanwhile, in a medium bowl, combine the green onions, cucumber, rice vinegar, gochukara, sesame seeds, granulated sugar, 1/4 teaspoon salt, and the remaining tablespoon sesame oil, cover, and refrigerate until ready to serve.
4. Seared ribs (optional): Adjust the oven rack to the highest position and preheat the oven to high. Transfer the glazed ribs to a rack set over a baking sheet and sear them in the oven until lightly charred on both sides, about 1 minute per side.
   
   Serve the ribs over steamed rice and garnish with pickles, green onions and sesame seeds.