Things have been so busy of late, I haven't had time to cook lunch for the upcoming weekend, which has meant $12 salads and $7 sandwiches that are fine but generally not wholly appealing.
I finally managed to squeeze in some time this weekend and made some Korean marinated short ribs for the second time. My first attempt was years back with a basic soy, garlic, ginger, scallion, sugar and sesame oil marinade. I generally based my marinade on the recipe listed on this site. The kiwi seems to have really made a difference. Instead of rice wine vinegar, I used mirin. I'm so excited about lunch now!