Soy-Braised Short Ribs with Scallion Pancakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone soy-braised beef short ribs paired with crispy scallion pancakes for an indulgent Korean-inspired meal. This Korean recipe, ready in about 200 minutes, layers beef short ribs, soy sauce, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 650 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Korean cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large heavy pot, combine 1 cup soy sauce, 1/4 cup brown sugar, 3 cups water, 6 smashed garlic cloves, 4 ginger slices, and 4 green onions. Bring to a boil over medium-high heat.
  2. Step 2: Add 3 lbs beef short ribs into the pot, reduce heat to low, cover, and simmer gently for 2.5 to 3 hours until ribs are tender and meat pulls away from bone.
  3. Step 3: Remove ribs from braising liquid and strain the liquid, discarding solids. Return liquid to pot and simmer uncovered for 15 minutes to concentrate flavors.
  4. Step 4: While ribs cook, mix 2 cups all-purpose flour, 1 tsp salt, and 1 cup cold water in a bowl until a smooth batter forms. Stir in 6 thinly sliced scallions.
  5. Step 5: Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Pour in 1/4 cup batter and spread into a thin pancake about 6 inches in diameter. Cook 3-4 minutes per side until golden and crispy. Repeat for remaining batter.
  6. Step 6: Toss cooked short ribs with 1 tbsp toasted sesame oil and coat with reduced braising sauce.
  7. Step 7: Serve the soy-braised short ribs alongside hot scallion pancakes for dipping and enjoying.

Frequently asked questions

How long does Soy-Braised Short Ribs with Scallion Pancakes take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Soy-Braised Short Ribs with Scallion Pancakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Soy-Braised Short Ribs with Scallion Pancakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Soy-Braised Short Ribs with Scallion Pancakes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Soy-Braised Short Ribs with Scallion Pancakes?

Korean korean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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