Beef, Spicy Rice Cakes (Tteok), and Cabbage Kimchi

Symptom check-in

• POTS: None.

• Vestibular migraine: None.

• Lupus: I woke up so stiff today that getting out of bed took actual effort. My knees and wrists were the worst of it. I had that heavy, inflamed feeling that I've learned just means my body needs me to slow down and eat something that isn't going to make things worse.

Disorder safety check

Condition	Works?	Why
POTS	—	This meal doesn't specifically target POTS symptoms
Vestibular migraine	—	This meal doesn't specifically target vestibular migraine symptoms
Lupus	Yes	Beef provides iron and zinc which support immune function during flares; fermented kimchi supports gut health which is closely tied to immune regulation in lupus; tteok are gentle on digestion and easy on the stomach when appetite is low

Ingredients (makes 1 to 2 servings)

Beef

• 200g beef short rib or chuck, bone-in pieces

• Cold water for blanching

• 3 garlic cloves, smashed

• 1 green onion

• 1 tsp soy sauce

• Salt and pepper

Tteok (rice cakes)

• 1 cup tteok (coin-shaped or oval, fresh or soaked if dried)

• 1 tbsp gochujang

• 1 tsp soy sauce

• 1 tsp sesame oil

• 1/2 tsp sugar

• Splash of water to loosen

To serve

• Cabbage kimchi, cut into large pieces

Steps

1. Blanch the beef — Place the beef in a pot of cold water and bring to a boil. Cook for 5 minutes, then drain and rinse under cold water. This cleans the meat and keeps the broth clear.

2. Simmer the beef — Return the beef to the pot with fresh water, garlic, green onion, soy sauce, salt, and pepper. Bring to a boil then reduce to a low simmer. Cook covered for 1 hour to 1 hour 30 minutes until the meat is tender and pulls away from the bone easily. Skim any foam that rises to the surface in the first 15 minutes.

3. Prep the tteok — If using dried tteok, soak in cold water for 20 to 30 minutes until softened. Fresh tteok can go straight in. Mix the gochujang, soy sauce, sesame oil, sugar, and a splash of water together in a small bowl to make the sauce.

4. Cook the tteok — Heat a nonstick pan over medium heat with a tiny drizzle of oil. Add the tteok and pour the sauce over them. Toss to coat and cook for 3 to 4 minutes, stirring occasionally, until the tteok are heated through and glossy and the sauce has thickened slightly and clings to everything.

5. Plate — Pull the beef off the bone and arrange on one side of a wide plate. Spoon the sauced tteok into the center. Add the kimchi on the remaining side. Eat with chopsticks and take a little of everything in each bite.