Best 3 Korean Chicken Skewers Dakkochi Recipes
**Dakkochi (Korean Chicken Skewers): A Savory and Succulent Grilled Delight**
Indulge in the tantalizing flavors of Korean cuisine with our delectable Dakkochi recipe, featuring succulent chicken skewers marinated in a symphony of savory and sweet flavors, then grilled to perfection. This dish is not only a culinary journey but also a cultural experience, deeply rooted in Korean culinary traditions.
Our Dakkochi recipe collection offers a diverse range of flavors and styles to suit every palate. From classic soy-based marinades to spicy gochujang glazes, and even a tangy yogurt marinade, these skewers are a symphony of taste sensations. Whether you prefer a charred smoky flavor or a juicy tender interior, our recipes provide step-by-step instructions to achieve the perfect Dakkochi every time.
Prepare to embark on a culinary adventure as you explore the vibrant flavors of Korea with our Dakkochi recipes. From traditional street food stalls to modern interpretations, these skewers are a versatile dish that can be enjoyed as an appetizer, main course, or even a late-night snack. Gather your ingredients, fire up the grill, and let's create a memorable Dakkochi experience.
DAKKOCHI
Steps:
- Grate the garlic, ginger, onion, and pear. Place in large bowl or freezer bag. Mix in the soy sauce, sesame oil, brown sugar, green onion, and ground black pepper.
- Cut the chicken into 1 inch pieces and combine with the marinade. Marinate in the refrigerator for at least an hour.
- If using wooden skewers, soak in water for at least 30 minutes to prevent them from burning.
- Skewer the chicken and set aside.
- Strain the marinade through a fine mesh sieve into a small saucepan. Simmer on medium heat until slightly thickened, 5-10 minutes.
- Grill the chicken until cooked through, about 5 minutes per side. Baste occasionally while cooking with the thickened marinade.
- If using a counter top grill, cooking time is about 4-5 minutes total on medium high heat.
DAKKOCHI (KOREAN SKEWERED CHICKEN)
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Mix everything in a freezer bag and marinate for at least an hour.
- Skewer the chicken on wet skewers and set aside.
- Strain the solids from the marinade and simmer the marinade until it thickens and becomes saucy, about 5-10 minutes.
- Grill the chicken until cooked, about 5 minutes per side basting it with the marinade as you go.
KOREAN CHICKEN SKEWERS - DAKKOCHI
These skewers are similar to those sold at the food stalls in Korea. There are two sauces included in this recipe. Each is enough to coat 6 skewers - 12 total. Of course, you can double either sauce and eliminate the other if you'd like. Note - the prep time includes soaking the wooden skewers for 30 minutes.
Provided by PanNan
Categories Korean
Time 1h
Yield 12 skewers
Number Of Ingredients 19
Steps:
- Immerse the skewers in water and let soak for 30 minutes.
- To make the spicy gochujang sauce, combine 1/4 cup ketchup, 2 Tbsp gochujang, 2 Tbsp honey, 2 Tbsp dark brown sugar, 1 Tbsp soy sauce, 2 tsp sesame oil and 1/2 tsp minced garlic in a medium bowl. Mix them well. Set it aside until needed.
- To make the sweet soy sauce, combine 3 Tbsp soy sauce, 2 Tbsp honey, 1 tsp minced ginger, 1 tsp minced garlic in a sauce pan and boil it over medium low heat until it starts lightly bubbling. In the meantime, combine the water and cornstarch in a small bowl and whisk it well.
- When the sauce in the sauce pan starts bubbling, pour over the cornstarch mixture. Whisk them well until the sauce is well blended and thickens. (Do not over-thicken as it will be difficult to spread over the chicken later. The sauce should be still slightly runny.).
- Remove from the heat and set it aside until needed.
- Place the chopped chicken pieces into a mixing bowl. Add the rice wine, some salt and pepper. Mix them well. Set it aside while other ingredients are being prepared (about 5 mins).
- Remove bamboo skewers from the water (from step 1) and gently pat them with kitchen paper. Put chicken and green onion pieces onto a skewer in alternating order. Make sure all the meat and green onions are tightly packed onto the skewer.
- Preheat grill or indoor grill pan. Spray some cooking oil over the grill grates . Place the chicken skewers on the grill/grill pan and cook over medium high heat. Turn the skewers after 3 minutes and start brushing your choice of either sauce onto the chicken and green onions. After 2 minutes, reduce heat to medium and turn the skewers over again and brush on the sauce of your choice. Then reduce heat to low. Continue turning the skewers and brushing sauce on them every two minutes until the chicken is fully cooked and nicely charred.
- Serve immediately.
Tips:
- Use fresh ingredients: Always use the freshest chicken and vegetables available. This will ensure the best flavor and texture for your skewers.
- Marinate the chicken: Marinating the chicken in a flavorful sauce or marinade will help to tenderize and flavor it. Be sure to marinate the chicken for at least 30 minutes, or up to overnight.
- Skewer the chicken and vegetables: Use wooden or metal skewers to skewer the chicken and vegetables. Be sure to leave some space between the pieces so that they cook evenly.
- Cook the skewers: You can cook the skewers on a grill, in a pan, or in the oven. If you are cooking them on a grill, be sure to preheat the grill to medium-high heat. If you are cooking them in a pan, use a little bit of oil to prevent them from sticking.
- Serve the skewers: Serve the skewers hot with your favorite dipping sauce. Some popular dipping sauces include teriyaki sauce, soy sauce, or sweet and sour sauce.
Conclusion:
Korean chicken skewers are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can be made ahead of time. With a little bit of planning, you can enjoy these skewers anytime you want.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
