Korean Gochujang-Braised Chicken Legs with Sesame Zucchini, Pickled Radishes, and Ginger-Wilted Kale

Wash 6 radishes and slice into paper-thin rounds using a sharp knife or mandoline. In a small bowl, whisk 0.5 cup rice vinegar, 2 tbsp granulated sugar, and 0.5 tsp salt until the sugar dissolves. Submerge the sliced radishes in the liquid and set aside to quick-pickle at room temperature.

Wash 2 medium zucchini and slice them into 1/4-inch thick half-moons. Wash 1 bunch of lacinato kale, strip the leaves from the tough center ribs, and roughly chop the leaves into bite-sized pieces. Finely mince 4 cloves of garlic. Peel and mince the 2-inch piece of fresh ginger (you should have about 2 tbsp total). Thinly slice 3 scallions on a bias, keeping the white and green parts together.

Pat 4 raw chicken legs completely dry with paper towels. Season both sides generously with 1 tsp salt and 0.5 tsp black pepper.

Heat 2 tbsp neutral oil in a large, heavy-bottomed skillet or braiser over medium-high heat. Place the chicken legs in the pan skin-side down. Sear for 6-8 minutes without moving them, allowing the skin to become deep golden brown and develop a flavorful 'fond' (browned bits) on the bottom of the pan. Flip and sear for 2 minutes on the other side, then remove the chicken to a plate.

Reduce the heat to medium. To the same pan with the rendered chicken fat, add the minced 4 cloves garlic and 1 tbsp of the minced ginger. Sauté for 1 minute until fragrant, using a wooden spoon to stir constantly so the garlic doesn't burn.

In a small measuring cup, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, and 1 cup chicken stock. Pour this mixture into the skillet to deglaze, scraping the bottom of the pan vigorously to incorporate all the caramelized chicken bits into the sauce.

Return the chicken legs to the skillet, skin-side up. Bring the liquid to a gentle simmer, then reduce heat to low. Cover with a tight-fitting lid and braise for 25 minutes. After 25 minutes, remove the lid and stir in 2 tbsp honey. Continue to simmer uncovered for another 10-12 minutes, allowing the sauce to reduce into a thick, glossy glaze.

While the chicken finishes, heat 1 tbsp toasted sesame oil in a separate large skillet over medium-high heat. Add the sliced 2 zucchini in a single layer. Sear for 3-4 minutes per side until they develop golden-brown caramelized edges. Season with a pinch of salt.

To the zucchini pan, add the remaining 1 tbsp minced ginger and the chopped 1 bunch of kale. Pour in 2 tbsp water and the remaining 1 tbsp toasted sesame oil. Toss with tongs for 3 minutes until the kale is wilted and tender. Remove from heat.

Place a bed of ginger-wilted kale and sesame zucchini on each plate. Top with one braised chicken leg and a generous spoonful of the gochujang reduction. Garnish with the drained 6 pickled radishes, 3 sliced scallions, and 1 tbsp sesame seeds.