Black Bean “Jajang” Bolo Rice

Preparation

1. Step 1

   Pulse 1 small onion, coarsely chopped, 2 celery stalks, coarsely chopped, 3 small carrots, peeled, chopped, and 4 garlic cloves, coarsely chopped, in a food processor until very finely chopped. Transfer to a small bowl.

   Step 2

   Heat 2 Tbsp. unsalted butter and 1 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium. Add onion mixture and stir to coat; season lightly with kosher salt. Cook, stirring often, until vegetables are slightly softened, about 4 minutes. Add one 14.5-oz. can crushed tomatoes and cook, stirring occasionally, until slightly thickened and darkened in color, about 5 minutes. Pour in 1 cup dry red wine, bring to a boil, and cook, stirring occasionally, until slightly reduced, about 3 minutes.

   Step 3

   Add 8 oz. ground beef and 8 oz. ground pork, breaking into small clumps with a wooden spoon, and cook, stirring often, until mostly cooked through, 5–7 minutes. Add 6 Tbsp. roasted black bean paste, 3 Tbsp. oyster sauce, and ½ tsp. freshly ground black pepper and stir to combine. Pour in 4 cups low-sodium beef broth and bring to a boil, scraping up any browned bits stuck to bottom of pot. Reduce heat, partially cover, and simmer, stirring occasionally, until meat is very tender, 45–60 minutes. Uncover and continue to cook, stirring occasionally, until sauce is reduced by about one third, 15–20 minutes longer.

   Step 4

   Stir together 1 Tbsp. cornstarch and ½ cup water in a small bowl. Add slurry to sauce and cook, stirring, until sauce is glossy and thick enough to coat a spoon, about 2 minutes. Taste and season with more salt if needed.

   Step 5

   Divide steamed short-grain white rice among shallow bowls; ladle sauce over. Top with thinly sliced cucumber and toasted sesame seeds.