Korean Short Rib Pancake
Ingredients
- Oil, as needed
- 5 pounds short ribs
- 4 cups red wine
- Chicken stock, as needed
- 3 celery stalks, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 6 shallots, minced
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 4 tablespoons brown sugar
- 2 tablespoons sorghum syrup
- ½ cup lemon juice
- 6 tablespoons soy sauce
- 4 tablespoons sambal oelek
- 1 tablespoon fish sauce
- 6 kaffir lime leaves
- 1 stalk lemongrass, split
- 4 eggs
- 2 cups flour
- Cabbage slaw, recipe follows
Preparation
Sear short ribs on all sides in oil until brown; set aside and deglaze with wine. Reduce by half and return meat to brazier pan. Add enough chicken stock to cover along with celery, carrots and onion. Braise in 320 F oven for 4 hours until tender. Cool, shred meat, season with salt and pepper and form into 2-ounce patties, moistening with braising liquid if needed. Set aside.
Slowly sweat shallots and garlic in olive oil until translucent. Add brown sugar and sorghum to caramelized; deglaze with lemon juice, soy sauce, ¼ cups water, sambal olek and fish sauce. Heat through; add kaffir lime leaves and lemongrass. Simmer to marmalade consistency. Remove leaves and lemongrass.
Whisk together eggs and 1½ cups water; add flour and large pinch of salt.
To assemble, lightly coat 5-inch mini pie tart pans with nonstick cooking spray and heat in a 400 F degree oven. Pour batter halfway up the pan. Place a short rib patty in the center and pour more batter to cover. Bake for 7 to 8 minutes.
Remove and cut the cake in half; drizzle the marmalade over the cake; serve cabbage slaw on the side. Makes 6 servings.
To make slaw, whisk together ½ cup lime juice, 3 tablespoons fish sauce and 2 tablespoons olive oil. Toss with ½ head of thinly sliced red cabbage.
Executive Chef Banks White; The Keystone; San Francisco