• Cut 3 Chicken Thighs into bite-sized pieces.
• Cut-off a small section (~3.5cm) of Korean Radish. Then cut this section into 4 pieces. Then cut each into thin pieces.
• Optional: Cut 2 garlic cloves into thin pieces.

Stir-fry ingredients

• Place some neutral oil into a wok or frying pan.
• Once the oil is hot, place-in the chicken pieces - skin-side facing down.
• Set heat to medium. Give the chicken pieces a few minutes to cook away, so the skin can release its oil and create good flavor.
• (Optional: After a few minutes, add in the garlic slices)
• After you get some browning on one-side, flip each chicken piece over and cook on the other side.
• After a few minutes, add in the Korean radish pieces.
• Stir-fry the chicken & radish together for a few minutes - or until the radish starts to sweat.
• Once the radish pieces start to turn translucent and get slight browning, add in the Hot Mustard (1 teaspoon).
• Then add-in Soy Sauce (1 Tablespoon). Add in a circular motion around the pan wall. This way the soy sauce can heat-up and develop a deeper flavor.
• Now stir-fry everything for 30 seconds ... or until everything is well mixed!
• Scoop the delicious ingredients over a bowl of freshly made rice.
• (Optional: You can add a dab of the hot mustard as a topping on the bowl)
• Bon Appetit!