Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
435
Calories
32g
Protein
32g
Fat
6g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Daikon Radish | 1/2 cup (58g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium Daikon Radish
- 2 boneless chicken legs with thigh (may substitue with chicken breast but taste might be less rich)
- 1/2 teaspoon chili flakes
- 1 tablespoon vegetable oil
- 1 crushed garlic clove
- 1 teaspoon Sesame Oil
Directions
1
Peel daikon and cut into 1/2 inch halfmoons.
2
Cut chicken into 1/2- 1 inch pieces.
3
Heat oil.Add daikon and chicken and saute over high heat. Stir in crushed garlic and chilli 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!
8
Category:North Korean Recipes
9
Category:North Korean Meat Dishes
Recipe sourced from
fandom