• Korean Braised Chicken with Daikon Radish

    Tender Korean-Style Braised Chicken and Daikon Radish in Savory Soy Sauce

    Ingredients:

    1.5 lbs (700g) bone-in chicken thighs

    1 medium daikon radish, peeled and cut into thick chunks

    4 cloves garlic, minced

    1 small onion, sliced

    3 tablespoons soy sauce

    2 tablespoons rice wine (mirin or cooking sake)

    1 tablespoon brown sugar

    1 tablespoon sesame oil

    1 teaspoon grated ginger

    1 cup water or chicken broth

    2 green onions, chopped (for garnish)

    1 teaspoon toasted sesame seeds (optional)

    Fresh ground black pepper, to taste

    Directions:

    Heat sesame oil in a large pot or deep skillet over medium heat. Add garlic and ginger, sauté until fragrant (about 1 minute).

    Add chicken thighs and brown on both sides for about 3-4 minutes per side.

    Add sliced onions and cook until softened, about 2 minutes.

    Pour in soy sauce, rice wine, brown sugar, and water or broth. Stir well to combine.

    Add daikon chunks, cover, and bring to a simmer. Reduce heat to low and braise for 30-40 minutes until chicken is tender and daikon is soft.

    Remove the lid and increase heat slightly to reduce the sauce to a glossy, thick consistency, about 5-7 minutes. Adjust seasoning with black pepper to taste.

    Garnish with chopped green onions and sesame seeds before serving.

    Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
    Kcal: 350 kcal per serving | Servings: 4 servings

    #koreanfood #braisedchicken #daikonradish #asiancooking #comfortfood #homemadekorean #soyglazedchicken #easyweeknightdinner #slowcookedmeals #savorydishes #koreanrecipes #braisedmeat #healthycomfortfood #koreancuisine #homecookingideas #onepotmeal #tenderchicken #flavorfulfood #asianfusion #deliciousandeasy

    This Korean Braised Chicken with Daikon Radish is a warm hug in a bowl Tender chicken and soft radish slow-cooked in a savory soy glaze — perfect for cozy nights!
    Korean Braised Chicken with Daikon Radish Tender Korean-Style Braised Chicken and Daikon Radish in Savory Soy Sauce Ingredients: 1.5 lbs (700g) bone-in chicken thighs 1 medium daikon radish, peeled and cut into thick chunks 4 cloves garlic, minced 1 small onion, sliced 3 tablespoons soy sauce 2 tablespoons rice wine (mirin or cooking sake) 1 tablespoon brown sugar 1 tablespoon sesame oil 1 teaspoon grated ginger 1 cup water or chicken broth 2 green onions, chopped (for garnish) 1 teaspoon toasted sesame seeds (optional) Fresh ground black pepper, to taste Directions: Heat sesame oil in a large pot or deep skillet over medium heat. Add garlic and ginger, sauté until fragrant (about 1 minute). Add chicken thighs and brown on both sides for about 3-4 minutes per side. Add sliced onions and cook until softened, about 2 minutes. Pour in soy sauce, rice wine, brown sugar, and water or broth. Stir well to combine. Add daikon chunks, cover, and bring to a simmer. Reduce heat to low and braise for 30-40 minutes until chicken is tender and daikon is soft. Remove the lid and increase heat slightly to reduce the sauce to a glossy, thick consistency, about 5-7 minutes. Adjust seasoning with black pepper to taste. Garnish with chopped green onions and sesame seeds before serving. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes Kcal: 350 kcal per serving | Servings: 4 servings #koreanfood #braisedchicken #daikonradish #asiancooking #comfortfood #homemadekorean #soyglazedchicken #easyweeknightdinner #slowcookedmeals #savorydishes #koreanrecipes #braisedmeat #healthycomfortfood #koreancuisine #homecookingideas #onepotmeal #tenderchicken #flavorfulfood #asianfusion #deliciousandeasy This Korean Braised Chicken with Daikon Radish is a warm hug in a bowl Tender chicken and soft radish slow-cooked in a savory soy glaze — perfect for cozy nights!
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  • Korean Spicy Chicken and Vegetable Stir-Fry

    Fiery Korean Chicken Stir-Fry with Crisp Vegetables

    Ingredients:

    1 lb (450g) boneless, skinless chicken thighs, thinly sliced

    2 tablespoons vegetable oil

    1 medium onion, sliced

    1 red bell pepper, sliced

    1 cup broccoli florets

    2 cloves garlic, minced

    1 tablespoon ginger, minced

    3 green onions, chopped

    2 tablespoons gochujang (Korean chili paste)

    2 tablespoons soy sauce

    1 tablespoon sesame oil

    1 tablespoon honey or brown sugar

    1 teaspoon rice vinegar

    1/2 teaspoon black pepper

    Sesame seeds for garnish

    Directions:

    In a bowl, combine gochujang, soy sauce, honey, sesame oil, rice vinegar, and black pepper to create the sauce. Set aside.

    Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 1 minute until fragrant.

    Add chicken slices and cook for 5-7 minutes until browned and cooked through.

    Toss in onion, red bell pepper, and broccoli. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

    Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for another 2 minutes, allowing flavors to meld.

    Remove from heat and garnish with chopped green onions and sesame seeds.

    Serve hot with steamed rice or noodles.

    Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
    Kcal: 350 kcal | Servings: 4 servings

    #koreanfood #spicychicken #gochujangrecipe #koreanstirfry #asiancooking #quickmeals #weeknightdinner #healthyrecipes #spicyfoodlover #chickenrecipes #vegetablestirfry #koreancuisine #flavorfulmeals #homemadekorean #comfortfood #riceandnoodles #easyasianrecipes #koreanflavors #stirfryrecipe #foodiefavorites

    Craving a fiery, flavorful meal? This Korean Spicy Chicken and Vegetable Stir-Fry hits all the right notes with tender chicken, crunchy veggies, and bold gochujang heat!
    Korean Spicy Chicken and Vegetable Stir-Fry Fiery Korean Chicken Stir-Fry with Crisp Vegetables Ingredients: 1 lb (450g) boneless, skinless chicken thighs, thinly sliced 2 tablespoons vegetable oil 1 medium onion, sliced 1 red bell pepper, sliced 1 cup broccoli florets 2 cloves garlic, minced 1 tablespoon ginger, minced 3 green onions, chopped 2 tablespoons gochujang (Korean chili paste) 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon honey or brown sugar 1 teaspoon rice vinegar 1/2 teaspoon black pepper Sesame seeds for garnish Directions: In a bowl, combine gochujang, soy sauce, honey, sesame oil, rice vinegar, and black pepper to create the sauce. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 1 minute until fragrant. Add chicken slices and cook for 5-7 minutes until browned and cooked through. Toss in onion, red bell pepper, and broccoli. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for another 2 minutes, allowing flavors to meld. Remove from heat and garnish with chopped green onions and sesame seeds. Serve hot with steamed rice or noodles. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 350 kcal | Servings: 4 servings #koreanfood #spicychicken #gochujangrecipe #koreanstirfry #asiancooking #quickmeals #weeknightdinner #healthyrecipes #spicyfoodlover #chickenrecipes #vegetablestirfry #koreancuisine #flavorfulmeals #homemadekorean #comfortfood #riceandnoodles #easyasianrecipes #koreanflavors #stirfryrecipe #foodiefavorites 🔥 Craving a fiery, flavorful meal? This Korean Spicy Chicken and Vegetable Stir-Fry hits all the right notes with tender chicken, crunchy veggies, and bold gochujang heat! 🌶️🍗🥦
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