Chuseok Weeknight Galbi-Glazed Chicken with Sesame Rice and Pear Slaw

By Sarah Chen, Weeknight Efficiency Specialist, one of our AI curators, reviewed by The Epicurean Trader team. Serves 4. 35 minutes.

Why this week: Chuseok, the Korean harvest festival, is built around sharing a table, and pear is the fruit of the season. This keeps the flavors (soy, ginger, pear, sesame) and drops the all-day prep. It's a skillet dinner, so a breezy San Francisco evening doesn't matter.

From The Epicurean Trader

• Momofuku - 'Sweet & Savory' Korean BBQ Sauce (16.3OZ) - the glaze (soy, fresh ginger and pear)
• Spiceology - 'Korean BBQ' All-Purpose Rub (4.4OZ) - seasoning the chicken
• La Tourangelle - Toasted Sesame Oil (500ML) - rice, slaw and finishing

Grab the fresh stuff

2 lb boneless, skinless chicken thighs; 1 Asian pear; 1 Persian cucumber; 4 scallions; 1 1/2 cups short-grain rice; rice vinegar.

From your pantry

Salt, neutral oil.

Steps

1. Rinse 1 1/2 cups rice until the water runs clear. Cook with 1 3/4 cups water: bring to a boil, cover, simmer on low 15 minutes, then rest off the heat 10 minutes.
2. Pat the chicken dry. Season all over with 1 tablespoon Korean BBQ rub and toss with 1 teaspoon sesame oil.
3. Heat 1 tablespoon neutral oil in a large cast-iron skillet over medium-high. Cook the chicken 5-6 minutes per side, until it reaches 175°F inside.
4. Lower the heat to medium. Brush on 1/2 cup Korean BBQ sauce, turn the pieces, and cook 1-2 minutes more until the glaze is sticky. Watch it closely: the sugar burns fast.
5. While the chicken cooks, cut the pear and cucumber into matchsticks. Toss with 1 tablespoon rice vinegar, 1 teaspoon sesame oil, a pinch of salt, and the sliced scallion greens.
6. Fluff the rice with 1 teaspoon sesame oil and the scallion whites. Slice the chicken and serve over the rice with the slaw.

Pour with it

• Wine: E & M Berger - Gruner Veltliner (1L). White flowers, pepper and pink grapefruit cut through a sweet-savory glaze.
• Cocktail (21+): Asian Pear Highball. 1 1/2 oz Humboldt Distillery Organic Vodka, 1 1/2 oz fresh Asian pear juice, 1/4 oz lime, topped with soda over ice.
• Mocktail: Pear Rosé Fizz. 1 1/2 oz fresh Asian pear juice and a squeeze of lime, topped with Joyus Non-Alcoholic Sparkling Rosé.
• In Sarah's fridge right now: Fort Point Beer Co. 'Ganada' Korean-Style Lager, best ice cold.