Build a soup for post-workout recovery 🍲 and it's done cooking by the time you're out of the shower.
Alice Sun (@alicecsun) shares a unique view into her life through the ways she uses food to nurture wellness, cross cultural divides, and bring people together, all through the medium of storytelling.
Alice Sun
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April 22, 2026
For me, recovery meals aren’t just meant to nourish me after hard workouts, they’re also meals that give me time back, so i can recover too!
as much as i wish i had a private chef to do this for me, luckily there are modern cooking appliances that, with a little bit of pre-prep, can do so much more for us than we realize. so here's how i structure my night to cook less but still eat good.
korean soups are the ultimate ‘set it and forget it’ meals. they’re naturally packed with the proteins and fibers i need for recovery, without need me to stand over a stove.
tonight, i’m making galbi tang, which used to be a dish i’d only have if i went out for dinner because of how long it takes to build that deep, clear broth. but now, i’ve managed to crack the code, turning it into a post-workout recovery meal that i can enjoy any day of the week.
Here’s how to make it yourself — serves 2!
Wash and blanch the beef back ribs (4 pieces) in boiling water for 5 mins.
Remove the ribs from the water, making sure to wash off scum and any other residue.
To an Instapot (the one we have) or pressure cooker, drop in the ribs, onion (½), green onion (½), garlic (1 head), red jujubes (3), black peppercorns (1 Tbsp), fish sauce (2 Tbsp), water (7 cups), ginger (4 slices), and daikon (¼).
Set to cook on high pressure for 35 mins.
In the meantime, to a bowl, add the mung bean noodles (1 handful) and cover with room temperature water.
By the time you’re out of the shower, noodles will be soft and ready to simmer with the broth and ribs.
In the meantime, whisk the egg (1) then add to a non stick pan, making sure to turn the pan so the egg becomes very thin but not browned.
Flip it to cook the other side, remove from the heat, then roll up.
Slice the egg log into thin strips, this will be used to garnish at the end.
Open up the pressure cooker, skim off any fat on top, remove the onion, red jujubes, ginger, green onion.
Drop in the rehydrated noodles and the other daikon (¼), sliced into thin pieces, to sautee for 10 mins.
To serve, add two ribs to a bowl, the noodles, egg ribbons, kimchi, then ladle the soup on top.
Add a bit more salt if needed to taste.
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