Recipes Ingredients Meat & Poultry Beef Recipes Korean Barbecued Ribs with Pickled Greens Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2020 Rate Print Share Servings: 6 These Korean-style barbecued ribs are served with pickled Taiwan bok choy; the greens are infused with the flavors of rice-wine vinegar, ginger, toasted sesame oil, garlic, chiles, and scallions Ingredients 2 ½ pounds flanken-style short ribs, cut ½ inch thick For the marinade 4 garlic cloves, minced 3 scallions, white and pale-green parts only, very finely chopped ¼ cup packed dark-brown sugar 2 tablespoons granulated sugar Pinch of coarse salt ¼ cup fresh lime juice, (2 to 3 limes) ½ cup soy sauce ⅓ cup mirin (Japanese sweet rice wine) 2 tablespoons toasted sesame oil 3 tablespoons sesame seeds, toasted 1 teaspoon Asian chili sauce or ½ teaspoon crushed red-pepper flakes (optional) For the pickled greens 1 pound Taiwan bok choy or napa cabbage, cut into ½-inch strips (8 cups) 1 bunch scallions, white and pale-green parts only, cut into ½-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 ¼ cup rice-wine vinegar (not seasoned) ¼ cup mirin (Japanese sweet rice wine) 1 teaspoon coarse salt Vegetable oil, for brushing Directions 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. Cook's Notes Both the ribs and the greens need to marinate overnight, so plan accordingly. Originally appeared: Martha Stewart Living, March 2004 Rate It Print