Daikon Radish With Chicken-Korean Style

READY IN: 40mins
Recipe by zoukncook

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.

Top Review by Sally Mom2Two

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.

Ingredients Nutrition

  • 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


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

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