Korean Galbi (Braised Beef Short Ribs) with Shishito Peppers

Symptom check-in

• POTS: None.

• Vestibular migraine: None.

• Lupus: I had a doctor's appointment this morning and just getting through it wiped me out completely. My joints were aching on the drive home and by the time I got back I just sat on the couch for a while doing nothing. It was that kind of day.

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 short ribs are rich in iron and zinc which support immune function; shishito peppers are high in vitamin C and antioxidants that help counter oxidative stress associated with lupus flares

Ingredients (makes 2 to 3 servings)

Short ribs

• 1kg beef short ribs, bone-in

• Cold water for soaking

Marinade

• 1/4 cup soy sauce

• 2 tbsp brown sugar

• 1 tbsp sesame oil

• 1 tbsp mirin

• 4 garlic cloves, minced

• 1 tsp fresh ginger, grated

• 2 tbsp grated Asian pear or apple (this is the tenderizer — don't skip it)

• Black pepper

Shishito peppers

• 1 cup shishito peppers, whole

• 1 tsp sesame oil

• Pinch of salt

• Sesame seeds to finish

Steps

1. Soak the ribs — Place the short ribs in a large bowl of cold water and let them soak for at least 30 minutes, up to an hour. This draws out the blood and takes away any gamey smell. Change the water once halfway through if you can. Drain and pat dry.

2. Make the marinade — Combine soy sauce, brown sugar, sesame oil, mirin, garlic, ginger, and grated pear in a bowl and stir until the sugar dissolves. Taste it — it should be savory, slightly sweet, and fragrant.

3. Marinate — Add the ribs to the marinade and turn to coat every piece. Cover and refrigerate for at least 2 hours, ideally overnight. The longer they sit the more tender and deeply flavored they'll be.

4. Braise the ribs — Heat a heavy pan or Dutch oven over medium-high. Sear the ribs for 2 to 3 minutes per side until deeply browned — do this in batches and don't crowd the pan. Once all the ribs are seared, return them all to the pot, pour the remaining marinade over them, and add just enough water to come halfway up the ribs. Cover and braise on low heat for 1.5 to 2 hours until the meat is fall-off-the-bone tender.

5. Cook the shishito peppers — About 10 minutes before serving, heat sesame oil in a small pan over high heat. Add the shishito peppers whole and let them blister and char for 3 to 4 minutes, tossing occasionally. Season with salt and scatter sesame seeds over the top.

6. Plate — Arrange the short ribs on a wide plate and spoon some of the braising liquid over them. Add the shishito peppers alongside and finish everything with a final sprinkle of sesame seeds.