Breakfast · Korean · 15 min
Braised Beef Short Rib and Ginger Congee
- Calories
- 723
- Protein
- 47g
- Carbs
- 81g
- Fat
- 17g
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
Method
- 01In 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.
- 02Braise the beef for 90 minutes until the meat is fork-tender. Remove the beef, shred it into bite-sized pieces, and set aside.
- 03Add 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.
- 04Stir 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.
- 05Ladle 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.
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