1. Slice the onion against the grain, cut the tomato into chunks, and cut the carrot into rolling pieces for later use.

2. Pat the beef shank dry to remove blood, then cut into pieces about 1-1.5 inches wide. Sear in a frying pan. Don't worry if the pieces are large, as they will shrink when stewed. Once browned on all sides, add a little butter, then pour the oil from the pan over the meat a few times. Place in the inner pot of the rice cooker.

Using the remaining oil in the pan, stir-fry the spicy bean paste, then add the minced garlic and rice wine. Once the alcohol evaporates and the aroma is released, add the onion and stir-fry. Add all ingredients and seasonings to the rice cooker inner pot, and add enough water to cover the ingredients.

Note: The photo includes an extra fried egg added in for eating together 😋