Scallion Pancake Recipe

Make Dough

In a mixing bowl combine 2 cups all-purpose flour and 1 tsp kosher salt. Add 3 tablespoons hot water and 1 tablespoon cold water gradually while stirring with a wooden spoon until shaggy. Add 1 tablespoon neutral oil and sesame oil; knead in the bowl or on a lightly floured surface for 4–6 minutes until smooth and elastic. If dough is sticky, dust with a little flour. Form into a ball, cover with plastic wrap and let rest 30 minutes at room temperature.

Form Pancakes

Divide rested dough into 4 equal pieces (for 4 pancakes). On a lightly floured surface roll one piece into a thin rectangle about 8–9 inches long. Brush very lightly with a few drops of neutral oil, sprinkle a quarter of the sliced scallions evenly across the dough. Roll the dough into a tight log, then coil into a round spiral and flatten gently with your palm. Roll the spiral out again to about 6–7 inches in diameter and 1/8"–1/4" thick. Repeat with remaining dough and scallions.

Pan-Fry Pancakes

Heat a large skillet over medium heat and add about 3 tablespoons neutral oil, swirling to coat. Fry each pancake 2–3 minutes per side until deep golden brown and crisp, pressing gently with a spatula to ensure even contact. Transfer to a wire rack or paper towel-lined plate. Keep warm in a low oven (200°F / 95°C) if making ahead.

Marinate

Cut 1.5 lbs short ribs into 1/2–3/4" pieces if large. In a bowl combine 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 3 minced garlic cloves, 1 tbsp grated ginger, 1 tsp Chinese five-spice powder and 1 tsp toasted sesame oil. Add the short ribs, toss to coat, cover and marinate at least 30 minutes or up to 4 hours in the refrigerator.

Braise or Sear and Simmer

Preheat oven to 325°F (optional for braise). Heat 1 tbsp neutral oil in a heavy ovenproof skillet or Dutch oven over medium-high heat. Sear short ribs in batches 2–3 minutes per side until deeply browned. Add any remaining marinade and 1 cup beef stock (or water). Bring to a simmer, then cover and either transfer to the oven and braise 1.5–2 hours until tender, or simmer gently on the stovetop 1.5–2 hours until meat is fork-tender. Uncover, increase heat and reduce the liquid to a glossy sauce, about 5–8 minutes. Taste and adjust seasoning. Shred meat with two forks or slice thinly against the grain into bite-sized pieces.

Combine 1/2 cup rice vinegar, 1/2 cup water, 2 tbsp granulated sugar and 1 tsp kosher salt in a jar or bowl and stir until sugar and salt dissolve. Add 1 cup matchstick carrots and 1 cup matchstick daikon, pressing them into the liquid. Let sit at least 20 minutes at room temperature or refrigerate for up to 24 hours. Drain before serving.

Toss 1/2 cup thinly sliced English cucumber with 1 tsp rice vinegar and 1/4 tsp kosher salt. Let sit 5–10 minutes to soften and lightly pickle, then drain excess liquid.

In a blender or food processor combine 1 Fresno chile (stemmed and seeded), 1/2 cup mayonnaise, 1 tbsp fresh lime juice, 1/2 clove grated garlic, 1/2 tsp sesame oil and 1/4 tsp kosher salt. Blend until smooth. Taste and adjust seasoning or heat (leave seeds for more heat). Chill until ready to use.

Warm scallion pancakes if needed. Slice pancakes into quarters or leave whole. Place shredded 5-spice short rib on each pancake, top with a small pile of pickled vegetables and a few cucumber slices. Drizzle or pipe Fresno aioli over the top. Garnish with fresh cilantro leaves, a sprinkle of toasted sesame seeds and serve with lime wedges on the side to squeeze over.

Serve immediately so pancakes remain crisp. Leftover components store separately: short ribs refrigerated up to 3 days, aioli up to 4 days, pickles up to 1 week.