A Sweet Mess

by Jayci Lee

BULGOGI RECIPE Bulgogi (paper-thin rib eye in soy sauce marinade) is probably the best-known Korean dish in the U.S., and a staple in Korean-American households. It’s also my favorite deadline preparedness recipe because you can marinate and freeze it in perfect portions. INGREDIENTS 3 tablespoons brown sugar (or granulated sugar) ⅓ cup soy sauce 1 tablespoon plum extract (or cooking wine, like Mirin) 1 tablespoon toasted sesame seed oil 1 tablespoon finely minced garlic ¼ cup grated onion ½ teaspoon toasted sesame seeds Black pepper to taste 1½ lbs thinly sliced rib eye DIRECTIONS 1. Mix all ingredients except the rib eye in a non-plastic mixing bowl until the sugar is dissolved. 2. Add the rib eye and mix gently until the marinade is evenly distributed. 3. Let marinate in fridge overnight. 4. Heat pan over medium-high heat and add a drizzle of oil. When the pan is hot but not smoking, add the meat and sauté until it is cooked through. 5. Plate the bulgogi and sprinkle some toasted sesame seeds on top, and serve immediately with rice (or noodles or salad). **JAYCI’S TIPS** I always add half a sliced onion to sauté with the bulgogi. If I feel fancy, I add a couple of scallions (sliced to about 3-inch pieces), and sliced button mushrooms, too. PECAN CRANBERRY SHORTBREAD COOKIES RECIPE INGREDIENTS Cookies: ½ cup unsalted butter ¾ cup powdered sugar 1 teaspoon vanilla extract ¼ teaspoon salt 1 egg 1¼ cups all-purpose flour ½ cup cranberries, dried and sweetened ½ cup pecans, ...