I had a craving for short ribs and so we were off to Mitsuwa to help assuage it. There, I found these beautiful (and well-marbled) short ribs. We made a quick marinade with fresh onion, jalapeño, yuzu kosho, mirin, rice wine vinegar, soy sauce, garlic chives, and a dash of roasted sesame oil. I marinated them for a couple of days and then they were quickly grilled and served with lovage rice, kimchi purée, and miso-marinated asparagus. I wish I had a picture of that to share, but we were starving and dove into the meal too quickly for photos. Use your imagination and then go forth and make your own. Grilled short ribs are a special pleasure in warm weather; they bring new meaning to the phrase finger-licking good.
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