Bulgogi Chicken

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, toss carrots on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, spread out across entire sheet.) • Roast carrots on top rack for 10 minutes (you’ll add the pork then).

Roast carrots on top rack for 7 minutes (you’ll add the chicken then).

• Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. • Once carrots have roasted 10 minutes, remove sheet from oven. Stir carrots and carefully place seared pork on opposite side. (For 4 servings, place pork on a second sheet; roast on middle rack.) • Return to top rack; roast until pork is cooked through and carrots are tender, 10-12 minutes more.

Pat chicken dry with paper towels; season with salt and pepper. Drizzle with oil to lightly coat (no need to sear). Once carrots have roasted 7 minutes, stir carrots and place chicken on opposite side of sheet. (For 4 servings, place chicken on second sheet; roast on middle rack.) Return to top rack; roast until chicken is cooked through, 15-18 minutes more.

• When pork and carrots have 5 minutes left, melt 1 TBSP butter in pan used for pork over medium-high heat. Add scallion whites and cook until fragrant, 1-2 minutes. • Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer, stirring, until warmed through, 2-3 minutes. Turn off heat. TIP: If sauce is too thick, stir in a splash more water.

Use a large pan here.