Gochujang-Yogurt Chicken and More Family Dinners for the Week

Back to school, back to life, back to structure! Am I the only one excited about the end of the most carefree time of the year? Trust me, I love summer plenty (and we’re technically still in it until September 22). But there’s something great about saying goodbye to open-ended bedtimes, ice cream for breakfast (and lunch and dinner), and days that all blend into each other. Give me a consistent routine and I’m a happy camper.My transition to fall involves a slow return to the kitchen and more involved cooking. While I don’t “meal prep” in the way TikTok might have you imagining it, I do like to take some time at the tail-end of a weekend to prep some full recipes, along with some components of meals, which can easily slot into dinners throughout the week. If I can get to Wednesday before contemplating a take-out order, I consider it a win.Sunday: Gochujang-Yogurt ChickenAs a Korean American deeply attached to all manner of marinated meats, I love having a full zip-top bag waiting for me in the fridge. It provides a level of comfort that is hard to replicate. My Gochujang Yogurt Chicken is an insanely easy, pantry-friendly marinade that one could use well beyond grilling season. Cook up a big portion of protein and enjoy some on that first day; reserve the rest in the fridge for ensuing days of chicken-topped rice bowls, salads, wraps, etc. Be sure to hold back a small portion of the marinade (before it touches raw meat) to act as a drizzle sauce once everything is cooked.Also to do this day: While the grill is on, why not throw on some veg like corn, onions cut in thick wedges, or zucchini or eggplant discs for future use. Also, make a big batch of rice in your rice cooker or stovetop; use some for dinner tonight; leave the rest in the fridge for the week ahead.Monday: Spicy Shrimp Endive SpearsFrozen ingredients are the workhorse of easier weeknight cooking. My personal favorites include frozen shelled edamame and frozen pre-cooked shrimp. Transfer them to the fridge on Sunday (atop a plate to catch any residual liquid as they thaw). On Monday, give them a quick rinse under cool running water, drain over a colander and pat dry with kitchen paper, and you’re ready to assemble this salad. No endive? Skip it here and top the seasoned shrimp salad over your choice of lettuce or slaw, in a rice bowl with sliced cucumbers or radishes, or in a sandwich or wrap for tomorrow’s lunch. You can also skip the shrimp entirely and sub in a couple of cans of tuna for a cheap take on spicy tuna.Also to do this day: Save a handful of defrosted, undressed shrimp for tomorrow’s dinner (below).Tuesday: Haemul Pajeon (Seafood Pancakes)The perfect dish for the time of year when your produce drawer is bursting at the seams. If you managed to save some shrimp from yesterday, they will find a happy home in this anything-goes savory Korean pancake. It’s a great framework to use when you have a mountain of zucchini and green onions. Good as an appetizer with a cold beer. Or have it with some salad or rice (that’s already in the fridge, waiting to be reheated) and call it a day.Wednesday: Mango Chicken Summer RollsMid-week is a good time to take an honest look at the contents of your fridge. I like to use up any leftovers from Sunday’s grilling session by this day, latest. My extra grilled Gochujang Yogurt Chicken would be an easy protein for fried rice (also using up the leftover cooked rice and veg). You can also tuck chicken pieces into a just-assemble-and-eat dish like these absolutely delicious Mango Chicken Summer Rolls.Also to do this day: If making abovementioned summer rolls, reserve the tasty sauce for tomorrow!Thursday: Zaru Soba (Cold Buckwheat Noodles)In September in NYC, there are still plenty of warm days left (84 degrees as of this writing). For times like these, when it is still too hot to cook (and you’re probably tired from the week), enjoy quick-cooking cold Zaru Soba Noodles in a savory dipping broth. Another great warm-weather dish that also happens to be no-cook: Cold Silken Tofu With Chili Crisp Dressing. You can top either soba or tofu with julienned cucumbers for added crunch.Also to do this day: Have any spare bundles of soba? Cook them all off, rinse and drain, and toss with the reserved spicy peanut sauce from yesterday for a truly perfect lunch for tomorrow.Friday: Kimchi QuesadillasTGIF! It’s a true miracle if I haven’t ordered a take-out by this day. You have my full support if that’s what you’d like to do today (Pizza Friday is a thing, okay?). Otherwise, I will always have a half-spent jar of very ripe kimchi and some nubs of mystery cheese waiting for me in the fridge, and a nearly fast-food option of Kimchi Quesadillas is always a good idea. Get in the habit of keeping a package of your favorite flour or corn tortillas in the freezer, and they can also function as a great snack to bridge the hours between after-school and dinner.Saturday: Spaghetti With Clams and Sun Gold TomatoesAh, the best day of the week has arrived. You can set aside the utilitarian-level cooking for what I like to call aesthetic cooking. Get all the pretty Sun Golds you’ve been waiting all year for, the freshly caught shellfish that require real time to soak and purge, the pricy-but-delicious handmade pasta from the farmers market. Make something beautiful, take a picture for the ’gram, share the meal with a friend or two. You have a bit more time to play with, so use it—just don’t forget to pick up some wine on the way home.