Dak-kkochi

Method

1. 1 Remove the bones from the chicken thighs and cut them into 3 cm square pieces; cut the scallions into 3 cm sections.
2. 2 Skewer the chicken and scallions alternately onto bamboo skewers that have been soaked in water for 20 minutes.
3. 3 Mix gochujang, soy sauce, honey, minced garlic, minced ginger, and sesame oil to make a sauce.
4. 4 Grill the chicken on skewers over charcoal or in a cast iron skillet for 6 minutes, turning it occasionally until cooked through.
5. 5 Brush the skewers with sauce, grill for another 4 minutes until the sauce coats them, sprinkle with roasted sesame seeds, and serve hot.

With an appliance

• Oven 42 min

  Replace steps 4-5: place the skewers on the racks of the oven at 230 degrees for 8 minutes, rotate the tray after 4 minutes, then brush with sauce and add another 2 minutes; the chicken will brown evenly, doesn't need to be turned constantly, but lacks the smoky flavor.