Korean barbecued ribs with pickled greens
Instructions:
Both the ribs and the greens need to marinate overnight, so plan accordingly. 2 1 / 2 pounds flanken-style short ribs, cut 1 / 2 inch thick
- for the marinade
- 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/ 3 teaspoon crushed red pepper flakes (optional) )
- for the pickled greens
- 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
- 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 x 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.
- SERVES 4 TO 6