Cook and Scale
Dak-Kkochi Chicken Skewers
4 servings · 32 min total
Juicy chicken thigh and scallion skewers brushed with a sticky soy-gochujang glaze, grilled until smoky and caramelised.
Ingredients
- 700 g chicken thigh, cut into chunks
- 3 spring onion, cut into chunks
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp gochujang
- 1 tbsp rice wine
- 2 garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 tsp sesame seeds
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soak the wooden skewers — If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- 2.
Whisk the gochujang glaze — Whisk the soy sauce, honey, gochujang, rice wine, garlic, ginger, and sesame oil into a glaze.
- 3.
Thread and glaze the skewers — Thread the chicken and scallion pieces alternately onto the skewers, then brush generously with the glaze.
- 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.
- 5.
Finish and serve — Scatter with sesame seeds and serve hot.