Daikon Radish With Chicken-Korean Style

"Had a lot of daikon in the fridge and I wanted to try something different. Came across this recipe some time ago and loved it."
 
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photo by Catnip46 photo by Catnip46
photo by Catnip46
photo by Teddys Mommy photo by Teddys Mommy
photo by Teddys Mommy photo by Teddys Mommy
photo by zoukncook photo by zoukncook
Ready In:
40mins
Ingredients:
12
Serves:
2-4
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ingredients

  • 1 medium daikon radish
  • 2 boneless chicken legs with thigh (may substitute with chicken breast but taste might be less rich)
  • 12 teaspoon chili flakes
  • 1 tablespoon vegetable oil
  • 1 crushed garlic clove
  • 1 teaspoon sesame oil
  • Cooking sauce

  • 2 cups chicken stock
  • 3 tablespoons soy sauce
  • 2 tablespoons sake
  • 1 tablespoon sugar
  • 14 teaspoon mirin
  • pepper
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directions

  • Peel daikon and cut into 1/2 inch half moons.
  • Cut chicken into 1/2- 1 inch pieces.
  • Heat oil. Add daikon and chicken and sauté over high heat. Stir in crushed garlic and chili flakes/pepper.
  • Add all ingredients for the cooking sauce. Cook over medium heat, constantly skimming.
  • When the sauce has nearly evaporated, sprinkle sesame oil.
  • Remove from heat and serve. Great with rice.
  • Even better the day after!

Questions & Replies

  1. What's the weight of the daikon and chicken used in this recipe? I'm not sure if the daikon I have is considered "medium" sized.
     
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Reviews

  1. I thought this was delicious. The sauce was very good. My husband didn't like it, because of the daikon. He thought the daikon was bitter (I entirely disagreed), but thought the sauce with the chicken was very tasty. I used chicken breasts. I boiled the sauce in a separate pan for about 10 minutes to reduce it before adding it to the chicken, so the chicken wouldn't overcook.
     
  2. This Recipe was great! I had daikon radish left from my winter CSA box and didn't want to make a cold 'slaw' type recipe with it. The whole family (inc 2 and 5-year old girls) LOVE this recipe. I modified it some. I didn't have sake, so I used some rice vinegar. I don't know what mirin is, so I just skipped it. This is now added to my regular rotation. We doubled+ the sauce the second and third time to have lots of sauce over rice.
     
  3. This is an excellent recipe! I used chicken thigh meat. It was a hit with my family and my child's little friends, too. For the children, I halved the chili flakes (gochugaru). For the family, I followed the recipe. Serve it up with hot steamed rice and this is a no-fuss meal full of flavor. Love it!
     
  4. This is my first try with a daikon radish recipe, and its very good.
     
  5. This was quite good. I did not add the chili flakes. I did not have sake so I used rice vinegar plus a little cooking sherry. I also cut my daikon radish into smaller pieces. I've been munching on it ever since. I did not add chicken but I will next time.
     
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RECIPE SUBMITTED BY

It will be my first year anniversary as a wife/housewife on the 30th of march 2006 and it has been an interesting year. One thing I've learnt to do is to cook more varied recipes (korean, italian etc). I'm right now living in the Bay Area and I absolutely love this place. Why? Where else in the US can you find good korean, Japanese and chinese supermarkets?
 
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