Spicy Cumin Chicken Bowls

Peel and finely chop garlic. Trim and thinly slice scallions, separating whites from greens. Trim cucumbers and finely dice into ¼-inch pieces. Reserve ¼ tsp cumin and a pinch of garlic in a small bowl (½ tsp cumin and a big pinch of garlic for 4 servings).

Pat pork dry with paper towels and thinly slice crosswise. In a large bowl, combine sliced pork with scallion whites, half the vinegar, half the Korean chili flakes, remaining cumin, remaining garlic, 2 tsp sugar, ¼ tsp chili flakes from your pantry, ½ tsp salt, and pepper (4 tsp sugar, ½ tsp chili flakes, and 1 tsp salt for 4 servings). (Use fewer chili flakes if you don’t like things too spicy!) Stir to combine.

Swap in chicken for pork.

Heat a drizzle of oil in a large pan over medium-high heat. Add seasoned pork in a single layer; cook, stirring, until browned and cooked through, 4-6 minutes. Remove from heat.

Meanwhile, in a medium bowl, combine cucumbers with scallion greens, remaining vinegar, remaining Korean chili flakes, 2 tsp olive oil, and ½ tsp sugar (4 tsp olive oil and 1 tsp sugar for 4 servings). Season with salt and pepper and set aside. To bowl with reserved cumin and garlic, add sour cream and 2 TBSP mayonnaise (4 TBSP for 4). Stir to combine. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.