Ever had one of those days where you crave something savory, slightly sweet, and packed with flavor, but you also want it to be relatively healthy and quick to prepare? I sure do. I find myself in that situation quite often. This Korean Chicken and Radish Stir-Fry is my go-to solution. The slight heat from the gochujang is balanced by the sweetness of honey, the savory umami from soy sauce, and the fresh crunch from the radish. It's a flavor explosion in every bite, and it's ready in under 30 minutes! It’s also a great way to use up that lonely radish sitting in your fridge.
One of my friends, a culinary enthusiast, once told me about their experience trying various Korean dishes during their trip to Seoul. They raved about the unique combination of flavors and textures, especially how the Koreans use radish in both fermented and stir-fried forms. Inspired by their stories, I decided to create my own version of a radish stir-fry, but with a twist: I added chicken to make it a complete meal. And let me tell you, it's been a hit ever since!
Required Equipments
- Large Skillet or Wok
- Cutting Board
- Chef's Knife
- Mixing Bowls
- Measuring Cups and Spoons
Korean Chicken and Radish Stir Fry: Frequently Asked Questions
Korean Chicken and Radish Stir Fry
This Korean Chicken and Radish Stir-Fry is a flavorful and quick dish featuring tender chicken, crisp-tender radish, and a delicious gochujang-based sauce. It’s perfect for a weeknight meal and is sure to become a new family favorite.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces, about 1-inch cubes. Place them in a bowl.
- Marinate the Chicken: In the bowl with the chicken, add the soy sauce, minced garlic, grated ginger, sesame oil, and a pinch of black pepper. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. This step is key to infusing flavor! Pro-tip: The longer it marinates, the better the flavor.
- Prep the Radish: While the chicken marinates, peel the Korean radish (or daikon radish) and cut it into matchstick-sized pieces. Set aside.
- Make the Sauce: In a small bowl, whisk together the gochujang, soy sauce, honey (or maple syrup), rice vinegar, and sesame oil. Taste and adjust the sweetness or spiciness to your liking. I usually like to add a little more honey because I have a sweet tooth!
- Heat the Skillet: Place a large skillet or wok over high heat. Add the vegetable oil and heat until it shimmers. This ensures the chicken and radish will sear properly.
- Cook the Chicken: Add the marinated chicken to the hot skillet and stir-fry for about 5-7 minutes, or until it's cooked through and lightly browned. Make sure not to overcrowd the skillet, or the chicken will steam instead of sear. If necessary, cook the chicken in batches.
- Add the Radish: Add the radish matchsticks to the skillet with the chicken. Stir-fry for another 3-5 minutes, or until the radish is slightly softened but still crisp-tender. Keep stirring to prevent burning!
- Pour in the Sauce: Pour the prepared sauce over the chicken and radish. Stir well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and glaze the chicken and radish.
- Garnish and Serve: Remove the skillet from the heat. Garnish with sesame seeds and sliced green onions. Serve hot over steamed rice. Sometimes I like to add a fried egg on top for extra protein!
- Serve immediately and enjoy your delicious Korean Chicken and Radish Stir-Fry!
📝 Notes
- Adjust the amount of gochujang to control the spiciness.
- For a sweeter dish, add a bit more honey or maple syrup.
- Serve with steamed rice or quinoa for a complete meal.
🍎 Nutrition
Calories: 350 kcal
Protein: 30 g
Fat: 15 g
Carbohydrates: 30 g
Fiber: 3 g
Calcium: 50mg
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