Korean Shortribs

In a bowl, whisk together soy sauce, minced garlic, minced ginger, and sliced scallions to create the marinade. Add the short ribs, coat thoroughly, and marinate for at least 2 hours or overnight in the refrigerator.

Remove the short ribs from the marinade and pat them dry with paper towels, reserving the marinade for later use.

Heat canola oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side.

Pour the reserved marinade over the seared ribs, reduce heat to low, cover, and braise until the meat is tender and falling off the bone.

Remove the short ribs from the braising liquid, let them cool slightly, and then shred or slice the meat off the bones into bite-sized pieces.

Simmer the remaining braising liquid over medium heat until it reduces into a glossy glaze, then toss the shredded meat in the glaze to coat evenly.

Warm a large flour tortilla in a dry skillet or directly over a gas flame for about 30 seconds per side until pliable and lightly toasted.

Place a generous portion of the glazed short rib meat along the center of the tortilla, top with fresh scallions and any desired accompaniments, then fold in the sides and roll tightly into a burrito.