breakfast

Braised Beef Short Rib and Ginger Congee

Name: Braised Beef Short Rib and Ginger Congee
Ingredients: 80.9 g Beef, chuck, short ribs, boneless, trimmed; 67.3 g Sushi Rice Short Grain White Rice; 5.8 g Fresh Ginger, sliced; 26.9 g Onions, spring or scallions; 755.2 g Spicy Napa Cabbage Kimchi

Nutrition

723

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Beef, chuck, short ribs, boneless, trimmed80.9 g

Sushi Rice Short Grain White Rice67.3 g

Fresh Ginger, sliced5.8 g

Onions, spring or scallions26.9 g

Spicy Napa Cabbage Kimchi755.2 g

Instructions

In a heavy-bottomed pot, combine the beef short ribs with 1 liter of water, the sliced ginger, and the white part of the scallions. Bring to a boil, then reduce to a low simmer.

Braise the beef for 90 minutes until the meat is fork-tender. Remove the beef, shred it into bite-sized pieces, and set aside.

Add the rinsed sushi rice to the beef broth. Simmer, stirring occasionally, for 30-40 minutes until the rice has broken down into a thick, creamy porridge consistency.

Stir the shredded beef back into the congee to heat through. Taste and adjust with a touch of salt or splash of soy sauce if desired.

Ladle the congee into a warm bowl. Top generously with the spicy napa cabbage kimchi and the thinly sliced green parts of the scallions. The heat of the porridge will slightly wilt the fresh aromatics, releasing their fragrance as you eat.