KOREAN BARBECUED RIBS WITH PICKLED GREENS

Korean Barbecued Ribs with Pickled Greens image

Yield serves 4 to 6

Number Of Ingredients 22

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2 1/2 pounds flanken-style short ribs, cut 1/2 inch thick
4 garlic cloves, minced
3 scallions, white and pale-green parts only, very finely chopped
1/4 cup packed dark-brown sugar
2 tablespoons granulated sugar
Pinch of coarse salt
1/4 cup fresh lime juice (2 to 3 limes)
1/2 cup soy sauce
1/3 cup mirin
2 tablespoons toasted sesame oil
3 tablespoons sesame seeds, toasted
1 teaspoon Asian chili sauce or 1/2 teaspoon crushed red pepper flakes (optional)
1 pound Taiwan bok choy or napa cabbage, cut into 1/2-inch strips (8 cups)
1 bunch scallions, white and pale-green parts only, cut into 1/2-inch pieces
3 garlic cloves, halved lengthwise
2 small dried hot red chiles or a pinch of crushed red pepper flakes (optional)
2 teaspoons toasted sesame oil
1 piece peeled fresh ginger (about 1 inch), cut into thin matchsticks
1/4 cup rice-wine vinegar (not seasoned)
1/4 cup mirin
1 teaspoon coarse salt
Vegetable oil, for brushing

Steps:

Cut each short rib crosswise into 3 pieces, cutting between the bones. Soak the ribs in a large bowl of ice-water for at least 20 minutes, or up to 2 hours.
Make the marinade: Stir together the marinade ingredients in a medium bowl until the sugar is dissolved. Drain the ribs; pat dry. Put the ribs and marinade in a 9 × 13-inch glass baking dish; turn each rib to coat. Cover, and refrigerate overnight.
Make the pickled greens: Put the greens and scallions in a medium bowl, and set aside. Cook the garlic and chiles in the sesame oil in a small saucepan over medium heat until the garlic is pale golden, 2 to 3 minutes. Add the ginger, and cook, stirring, until fragrant, about 2 minutes.
Remove from heat; stir in the vinegar, mirin, and salt. Immediately pour the contents of the pan over the greens, and toss to coat. Let cool to room temperature. Cover with plastic wrap; refrigerate overnight.
Preheat the broiler, with the rack about 6 inches from the heat source. Line a rimmed baking sheet with foil, and very lightly brush with vegetable oil. Lift the ribs from the marinade, and arrange in a single layer on sheet (discard marinade).
Broil the ribs (checking often) until well browned on top, about 5 minutes. Turn; continue to cook until well browned on other side, about 4 minutes more. Serve with chilled pickled greens.