Dak-kkochi: Sweet & Spicy Skewers
Authentic Korean sweet and spicy chicken skewers, marinated in a flavorful gochujang glaze and grilled until perfectly tender and caramelized. A popular street food, perfect for grilling or a quick, delicious meal.
Ingredients
- 500 g boneless skinless chicken thighs
- 12 wooden skewers soaked in water
- 2 tbsp gochujang Korean chili paste
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp brown sugar
- 2 tbsp water
- 1 tsp sesame seeds for garnish
- 1 stalk green onion sliced for garnish
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- In a medium bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, brown sugar, and water to create the flavorful marinade.
- Add the cut chicken pieces to the marinade, ensuring they are thoroughly coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
- Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat and brush lightly with oil.
- Thread the marinated chicken pieces onto the soaked skewers, typically 4-5 pieces per skewer, leaving a small space between each piece.
- Grill the chicken skewers for 3-4 minutes per side, turning occasionally, until the chicken is cooked through, slightly charred, and boasts a beautiful caramelized glaze. Cooking time will vary based on grill temperature and chicken thickness.
- Remove the Dak-kkochi from the grill. Serve immediately, garnished with a sprinkle of sesame seeds and fresh sliced green onions.
Notes
For best results, marinate the chicken for at least 30 minutes, or up to 2 hours in the refrigerator. If you don't have a grill, these can be cooked in a hot pan or under a broiler, turning frequently. Adjust gochujang for more or less spice. Serve with a sprinkle of sesame seeds and sliced green onions for garnish.