Dak kkochi
Dak kkochi, from above
Non vegSouth Korea

Dak kkochi

Chicken and spring onion skewers in sweet spicy gochujang glaze. Seoul street food at its best.

35 minTime
35 gProtein each
mediumSpice
Seoul alleys2 chapters · 1 min read

Make it your way

Grandma's wayKorean grilled chicken skewers with gochujang glaze.
The original
375kcalsame
35 gproteinsame
1 gfibresame
35minutessame

Dak kkochi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)700 g boneless chicken thighs, in chunks
Spring onion (green onion, scallion)the white parts of 8, in 3 cm pieces
Gochujang2 tbsp
Soy sauce2 tbsp
Honey1½ tbsp
Tomato ketchup (ketchup)2 tbsp
Garlic3 cloves, grated
Sugar2 tsp
Cooking oil (vegetable oil)1 tbsp
Sesame seeds1 tsp
Black pepperto taste

Method

5 steps
  1. 1Season chicken with soy, garlic and pepper and leave 15 minutes.
  2. 2Thread chicken and spring onion alternately on skewers.
  3. 3Simmer gochujang, honey, ketchup and sugar into a glaze.
  4. 4Grill skewers with a little oil until cooked through, then brush with glaze and grill again until sticky.
  5. 5Scatter sesame seeds and serve.
Serve it like this

Serve the skewers in a paper cup or on a plate, extra glaze brushed on and sesame scattered over.

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Make it a meal

What goes with Dak kkochi: a bread or rice, a side, something to drink and something sweet.

With a main Korean fried chicken60 min
With a main Kimbap60 min
On the side Pa kimchi40 min
On the side Dongchimi40 min
A little snack Tteokbokki25 min
To drink Sikhye60 min
To drink Yuja cha3 min
Something sweet Patbingsu20 min
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