RCI-MT.004.0343.001
Daikon Radish with Chicken Korean-style
This recipe is for 2-4 servings. Preparation: 40 minutes.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 1 medium
- boneless chicken legs with thigh (may substitute with chicken breast but taste might be less rich)2 unit
- ½ teaspoon
- 1 tablespoon
- 1 unit
- 1 teaspoon
Method
1
Peel the daikon radish and cut into bite-sized cubes, approximately ½-inch pieces.
2
Pat the chicken legs with thigh dry with paper towels and cut into chunks approximately 1½ inches in size.
3
Heat the vegetable oil in a large pan or shallow pot over medium-high heat until shimmering.
2 minutes
4
Add the chicken pieces to the hot oil and cook, stirring occasionally, until the exterior is lightly golden and cooked through, about 12-15 minutes.
5
Add the crushed garlic clove to the chicken and stir continuously for about 30 seconds until fragrant.
1 minutes
6
Add the daikon radish cubes to the pan with the chicken and mix well to combine.
1 minutes
7
Sprinkle the chili flakes over the mixture and stir to distribute evenly throughout the chicken and radish.
1 minutes
8
Cover the pan partially and reduce heat to medium-low, then simmer for 15-18 minutes until the daikon radish is tender and has absorbed the flavors.
17 minutes
9
Drizzle the sesame oil over the dish and stir gently to combine, then taste and adjust seasoning as needed.
10
Transfer to a serving dish and serve hot alongside steamed rice or with other Korean side dishes.