Korean Short Rib Pancake


  • 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


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