Korean Braised Chicken with Radish
This braise combines bone-in chicken pieces with Korean radish and potato in a soy-and-gochugaru sauce. The radish absorbs both the chicken stock and the spiced seasoning, turning amber on the outside while going translucent within. Potato edges break down during the long simmer, thickening the sauce into a sticky glaze. Gochugaru and black pepper build a layered heat that soy sauce and sugar round off, so the dish is assertively spicy without being harsh. Reducing the liquid until it barely coats the bottom concentrates all the flavors onto the surface of each piece.
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Instructions
- 1
Soak chicken in cold water for 10 minutes to remove blood, then rinse.
- 2
Cut radish and potato into large chunks and slice onion thickly.
- 3
Mix soy sauce, gochugaru, garlic, sugar, and pepper to make seasoning sauce.
- 4
Add chicken, radish, potato, onion, and water to a pot; bring to boil and skim foam.
- 5
Add seasoning sauce and braise over medium-low heat for 25 minutes.
- 6
Add green onion and reduce for 8 more minutes until sauce is slightly reduced.
- 7
When chicken is fully cooked and radish is tender, turn off heat and rest 3 minutes.
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