KOREAN BARBECUED RIBS WITH PICKLED GREENS

Korean Barbecued Ribs with Pickled Greens image

Provided by Martha Stewart

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 (Japanese sweet rice wine)
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 (Japanese sweet rice wine)
1 teaspoon coarse salt
Vegetable oil, for brushing

Steps:

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