Follow these steps for perfect results
Chicken wings
cut at the joint
Daikon radish
cut into easy to eat pieces
Kimchi
cut or left as is
Dashi stock
prepared
Sake
Sugar
Soy sauce
Vegetable oil
Thin green onions
chopped
Cut the chicken wings at the joint.
Cut the daikon radish into easy to eat pieces.
Microwave the daikon radish for 4-5 minutes at 600W to soften.
Cut the green onion into 1 cm pieces.
Heat vegetable oil in a pot.
Add the chicken wings and stir-fry until golden brown.
Add the daikon radish and dashi stock and bring to a boil.
Add sugar and cover with a cooking sheet or parchment paper.
Simmer for 7 minutes.
Remove the sheet and add soy sauce and kimchi.
Continue simmering until the liquid is reduced to about 1/3 of the original amount.
Transfer to a serving dish and scatter chopped green onion on top.
Expert advice for the best results
Adjust the amount of kimchi depending on your spice preference.
For a richer flavor, add a small piece of dried kelp to the dashi stock while simmering.
You can use chicken thighs instead of wings.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance; flavors meld even better.
Serve in a deep bowl and garnish with extra green onions and a sprinkle of sesame seeds.
Serve with steamed rice.
Serve with a side of Korean banchan (side dishes).
Serve with a bowl of clear soup.
Balances the spice.
Complements the sweet and spicy flavors.
Discover the story behind this recipe
Kimchi is a staple in Korean cuisine, symbolizing family and tradition. Braised dishes are common comfort foods.
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