IN HIS 20s, David Shim wanted to turn pro in soccer. Then a visit to the Culinary Institute of America pushed him to channel his love of fast-paced action into cooking.

After graduating from the institute in 2007, Shim worked at some of N. Y. C.’s best restaurants—and he kept exercising. “Engaging in regular physical activity not only helps to keep my body in good shape but also has a significant impact on my mental sharpness,” he says.

Shim’s three favorite ways to workout?

Tennis

“I constantly push myself physically and mentally on the court, and there’s incredible satisfaction in hitting the ball for a winning shot,” Shim says.

Soccer

“Stepping on the fresh grass and kicking the ball around with my old cleats feels so natural. It also involves a lot of running and is a great way for me to build up stamina.”

Swimming

“It’s an intense full-body workout, yet at the same time you are in your own personal tranquil oasis.”

Now Shim is the executive chef at Cote, a Korean steakhouse with spots in Manhattan, Miami, and Singapore. His schedule makes regular mealtimes tough, but he tries to eat a balance of protein, vegetables, and carbs.

It’s a strategy Shim says is especially important as he approaches 40 and sets another goal: marathons.

Galbi with Pickled Vegetables

This traditional Korean dish takes a super-flavorful cut of beef, marinates it in a sweet soy mixture, and flash-grills it to deliciousness.

What You’ll Need:
2 1/2 lb boneless short ribs, sliced into thin 1-inch-by-2-inch pieces
3/4 cup soy sauce
1/2 yellow onion, diced
1/2 Asian pear, peeled and diced
1 garlic clove, chopped
1 tsp ginger, freshly chopped
1/2 cup dark brown sugar
1/3 cup mirin
1/3 freshly squeezed orange juice, pulp strained

How to Make It:

1. In a blender, add the soy sauce, onion, pear, garlic, ginger, sugar, mirin, orange juice, and ¾ cup water. Puree till smooth and strain with a fine mesh strainer.
2. In a large container, combine the short ribs with the marinade you made in the first step. Cover and refrigerate for at least 6 hours.
3. Preheat your grill to high. Transfer the short ribs to the grill and sear, basting occasionally with the reserved marinade, until cooked through, 2 to 3 minutes per side. Eat with pickled vegetables (recipe below) and rice. Feeds 4

Nutrition per serving: 555 calories, 41g protein, 42g carbs (2g fiber), 23g fat

Bonus Recipe: Quick-Pickled Vegetables

This example uses cucumbers. Chef Shim also likes any seasonal vegetable, like fennel or radish.

In a pot, bring 1 ¼ cups rice vinegar, ¾ cup white sugar, 2 Tbsp water, ½ Tbsp salt, and ½ tsp turmeric powder (optional) to a boil. In a large bowl, add 2 lb cucumbers (about 1 large English cuke) cut into small sticks. Pour the vinegar mixture over the cucumbers and allow everything to come down to room temp. Cover and refrigerate overnight. Feeds 8

A version of this article originally appeared in the March/April 2024 issue of Men’s Health.