Soy-Braised Short Ribs with Scallion Pancakes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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.

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