• In a medium pot, combine rice, 2 1⁄4 cups water (4 1⁄4 cups for 8 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 18-20 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Trim and halve cucumber lengthwise; cut into 1⁄2-inch-thick half-moons. Halve, core, and dice green pepper into 1⁄2-inch pieces. Halve, peel, and dice onion into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens.

• In a large bowl, combine cucumber, vinegar, 1 tsp sugar (2 tsp for 8 servings), and a pinch of salt. • Cover with plastic wrap and refrigerate until ready to use in Step 5.

• Open package of chicken* and drain off any excess liquid. • Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper and onion. Cook, stirring, until slightly softened, 2-3 minutes. • Add chicken and scallion whites; season with salt and pepper. Cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. (For 8 servings, you may need to work in batches.) • Stir in sweet soy glaze and cook, stirring frequently, until sauce has thickened, 1-2 minutes.

• Meanwhile, in a small bowl, combine mayonnaise with as much gochujang as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Drain any excess liquid from marinated cucumber. Stir in scallion greens, sesame seeds, and as many chili flakes as you like. Taste and season with salt and pepper if desired.

• Fluff rice with a fork. • Serve everything family style or divide between shallow bowls. • Plate it up: Divide rice between shallow bowls and top with sweet soy chicken and cucumber salad. Drizzle with gochujang mayo and serve. Chicken is fully cooked when internal temperature reaches 165°.