Daikon Radish with Chicken Korean Style
Savor the comforting flavors of "Daikon Radish with Chicken Korean Style," a wholesome and aromatic dish that combines tender, golden-seared chicken thighs with the delicate sweetness of daikon radish. Simmered in a rich soy-based broth spiced with gochugaru (Korean red pepper flakes) and fragrant ginger, this dish is a perfect balance of savory, spicy, and subtly sweet. The slow simmer allows the daikon to soak up all the bold flavors, creating a melt-in-your-mouth texture that's both hearty and satisfying. Topped with vibrant green onions and a sprinkle of toasted sesame seeds, this dish is as visually inviting as it is delicious. Ready in under an hour, it’s perfect for a cozy dinner and pairs beautifully with steamed white rice to soak up every drop of the flavorful broth. Whether you're a fan of Korean cuisine or looking to try something new, this recipe captures the essence of home-cooked comfort with a delightful twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 medium Daikon radish
- 4 pieces Garlic cloves
- 1 inch Fresh ginger
- 4 tablespoons Soy sauce
- 2 teaspoons Gochugaru (Korean red pepper flakes)
- 2 teaspoons Sesame oil
- 1 teaspoon Sugar
- 4 cups Water
- 2 stalks Green onions
- 1 tablespoon Toasted sesame seeds (optional)
Instructions
Peel the daikon radish and cut it into thick half-moon slices, approximately 1/4 inch thick.
Mince the garlic and slice the ginger into thin matchsticks.
Heat a large pot over medium heat and add the sesame oil.
Place the chicken thighs skin-side down in the pot and sear them for about 3-4 minutes on each side until golden brown. Remove and set aside.
In the same pot, add the minced garlic and ginger. Stir for 1-2 minutes until fragrant.
Add the soy sauce, gochugaru, sugar, and water to the pot. Stir well to combine.
Return the chicken thighs to the pot. Add the sliced daikon radish, ensuring that the pieces are submerged in the liquid. Bring the mixture to a boil.
Once boiling, lower the heat to a simmer, cover the pot with a lid, and cook for 25-30 minutes until the chicken is tender and the daikon has absorbed the flavors.
Slice the green onions into small pieces. Add them to the pot in the last 5 minutes of cooking for freshness.
Taste the soup and adjust the seasoning if necessary by adding more soy sauce or gochugaru.
Serve hot in individual bowls with a sprinkle of toasted sesame seeds on top, if desired. Pair with steamed white rice for a complete meal.
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 2996 mg | 130% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.3 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1864 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
