Dak-Kkochi Chicken Skewers

Method

1. 1

   Soak the wooden skewers — If using wooden skewers, soak them in water for 30 minutes to prevent burning.

   ⏱30 min
2. 2
   • soy sauce3 tbsp
   • honey2 tbsp
   • gochujang1 tbsp
   • rice wine1 tbsp
   • garlic2
   • fresh ginger1 tsp
   • sesame oil1 tbsp

   Whisk the gochujang glaze — Whisk the soy sauce, honey, gochujang, rice wine, garlic, ginger, and sesame oil into a glaze.

3. 3
   • chicken thigh700 g
   • spring onion3

   Thread and glaze the skewers — Thread the chicken and scallion pieces alternately onto the skewers, then brush generously with the glaze.

4. 4

   Grill until charred — Grill the skewers over medium-high heat for about 10 minutes, turning and brushing with more glaze, until charred and cooked through.

   ⏱10 min
5. 5
   • sesame seeds1 tsp

   Finish and serve — Scatter with sesame seeds and serve hot.