 Mun-kkochi (giant octopus skewers),sora-kkochi (horned turban skewers), andjju-kkochi (webfoot octopus skewers) | |
| Type | Skewers |
|---|---|
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
Kkochi (Korean: 꼬치) is a category ofKorean food cooked onskewers. The wordkkochi means "skewer" inKorean.
| Name | Image | Description |
|---|---|---|
| Dak-kkochi |  | Chicken skewers, usually consisting of chunks of chicken meat and pieces ofdaepa (large scallion) skewered alternately. It is a popular street food in Korea. Similar foods in other cuisines includejujeh kabab,shish taouk, andyakitori. |
| Eomuk-kkochi |  | Fishcake skewers, made by threading different types ofeomuk (fishcakes) on skewers and cooking them inbroth flavored withKorean radish anddasima (kelp).[1] It is a popular winter street food in Korea.[1] |
| Sundae-kkochi |  | Sundae, the Koreanblood sausage, are sometimes skewered and sold on street, frompojangmacha (street stalls) orbunsikjip (snack bars). The dish is often brushed withgochujang-based sweet and spicy sauce. |
| Tteok-kkochi |  | Rice cake skewers, consisting of skewered and friedtteok (rice cakes) brushed with spicygochujang-based sauce.[2] It is a popularbunsikjip (snack bar) item. |
 | ThisKorean cuisine–related article is astub. You can help Wikipedia byexpanding it. |
