1. Smear the chile paste over the short ribs, Arrange the ribs in a single layer in a baking dish. Mix together 1/4 C of the regular soy sauce and 1/2 C of the beer, pour over the ribs. Turn to coat. Cover with plastic wrap and refrigerate for at least 4 hours or overnight
2. Preheat the oven to 300 F
3. remove the ribs from the baking dish and pat dry, Season with salt. Heat the sesame oil and olive oil in a large ovenproof Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, add the ribs and brown on all sides. Remove to a separate dish.
4. Add the onions, garlic, ginger, and bay leaves and sauté until the onions are translucent about 5 minutes. Return the ribs to the pot and pour in 3 cups of the beer., the remaining 1/4 of soy sauce, the chicken stock, and the mirin. Bring to a simmer over low heat, cover, and place in the oven. Cook until the meat is tender and falling off the bone, about 3 hours. Remove from the oven and let cool slightly.
5. Remove the ribs from the pot. Skim the fat off the top and reserve 2 cups of the liquid. Combine the reserved cooking liquid. Combine the reserved cooking liquid, 1 teaspoon salt, ketjap manis, honey, and the remaining ½ cup of beer in a small saucepan. Bring to a boil. Remove and discard the bay leaves. Stir in the scallions and butter, serve over the short ribs.