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1
Cut each short rib crosswise into 3 pieces, cutting between the bones.
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2
Soak the ribs in a large bowl of ice-water for at least 20 minutes, or up to 2 hours.
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3
Make the marinade: Stir together the marinade ingredients in a medium bowl until the sugar is dissolved.
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4
Drain the ribs; pat dry.
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5
Put the ribs and marinade in a 9 x 13-inch glass baking dish; turn each rib to coat.
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6
Cover, and refrigerate overnight.
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7
Make the pickled greens: Put the greens and scallions in a medium bowl, and set aside.
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8
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.
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9
Add the ginger, and cook, stirring, until fragrant, about 2 minutes.
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10
Remove from heat; stir in the vinegar, mirin, and salt.
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11
Immediately pour the contents of the pan over the greens, and toss to coat.
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12
Let cool to room temperature.
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13
Cover with plastic wrap; refrigerate overnight.
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14
Preheat the broiler, with the rack about 6 inches from the heat source.
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15
Line a rimmed baking sheet with foil, and very lightly brush with vegetable oil.
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16
Lift the ribs from the marinade, and arrange in a single layer on sheet (discard marinade).
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17
Broil the ribs (checking often) until well browned on top, about 5 minutes.
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18
Turn; continue to cook until well browned on other side, about 4 minutes more.
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19
Serve with chilled pickled greens.
