Photograph of the finished Dak-kkochi

Korea · Xiên gà nướng sốt Hàn

Dak-kkochi

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.6 lb
  • Photograph of Spring onion Spring onion 12 sprigs
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 2.8 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Honey Honey ¼ cup
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.4 oz

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.

Start cooking