That’s often the way of the world: 20-minute jobs that can run to an hour if you’re not careful, two if you’re reckless. So here’s a dinner for anyone who’s wrestled the weekend and brought it only to a draw: Korean fried chicken (above). Julia Moskin adapted the recipe from one developed by the food writer Cecilia Hae-Jin Lee, using either boneless chicken thighs or bone-in wings. Taste the sauce for the glaze as you make it — some will want a little less ketchup, or a little more gochujang. Serve with sheet-pan japchae and beer you’ve stored in the freezer while you’re cooking the chicken, so cold that it has flecks of ice in it.

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Persons: That’s, who’s, Julia Moskin, Cecilia Hae, Jin Lee