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The Boston Globe

Food & dining

Sunday Supper

Beat heat with Korean chicken, Japanese salad

Spicy food makes you sweat like crazy and when your brow cools off, you feel better — and cooler. To that end, this flavor-packed Korean chicken stir-fry is sprinkled with coarse red pepper flakes and served over a colorful, hot, and crunchy bed of chopped red and green cabbage mixed with sesame oil and rice vinegar.

Use some of the chicken in a punched-up version of a classic Japanese sunomono, a refreshing combination of wakame (seaweed) and shredded carrots. This type of seaweed, often found in miso soup, comes dried and pre-cut and is available at Asian and well-stocked markets. When reconstituted in water, the pieces swell to more than five times their size. Serve your salad in a glass bowl or on a glass platter — as the Japanese do — to help you think, and keep, cool.

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