Dakkochi (Korean Grilled Chicken Skewers)
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When I was makingbulgogi , a Korean bbq beef, and in particular thechicken bulgogi , I could not help but think that the marinade would also work well on some grilled skewered chicken. The bulgogi marinade reminded me of a more complex teriyaki sauce that is sweet at heart but also packs a ton of flavour. Withyakitori , a Japanese teriyaki grilled skewered chicken, being one of my favorite ways to grill up some meat on a stick, I itching to try the Korean bulgogi version. A quick search of the web led me to dakkochi, a Korean skewered chicken street food and I was set to go.
I went with my pretty standard bulgogi marinade recipe and even though I often like to add some heat in the form of gochujang, a Korean fermented chili paste, I decided to omit it for the chicken skewer version in favour of a sweeter profile. Normally when making bulgogi I cook all of that tasty marinade up with the meat so that I do not loose any of the flavour but since that was not possible for the skewered version I decided to strain the solids from the marinade, simmer it down to a sauce and use it to baste or glaze the chicken as it cooked. The bulgogi skewered chicken turned out great! The chicken was nice and tender and juicy and just dripping with flavour! You cannot go wrong with grilled skewered meat and this skewered chicken is no exception! I could not resist adding some element of heat to the meal so I served the chicken along with some ssamjang, a Korean fermented chili and bean paste condiment, and some bean sprout kimchi all wrapped up in lettuce leaves for one tasty meal.
Dakkochi (Korean Skewered Chicken)
ingredients
- 1 pound chicken breast (cut into bite sized pieces)
- 3 cloves garlic (grated)
- 1 inch ginger (grated)
- 1/2 small onion (grated)
- 1/2 Asian pear (grated)
- 1/4 cup soy sauce
- 1/2 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 green onions (chopped)
- 1/4 teaspoon pepper
directions
- 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.
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Comments
Juliesays
This sounds easy and delicious! Great picture too, Kevin!
Love this! It looks and sounds like a perfect summertime dish!
Oh, I should be making more Korean dishes since I'm learning the language. I'm bookmarking this recipe. The dish looks fantastic!
As always, awesome.
You should try cooking "dakddongjib" (chicken giblets) some time.That looks incredibly scrumptious!
Cheers,
Rosa
Looks a lot like yakitori – so delicious looking! I love anything on a stick 🙂
First time I've seen this Korean Chicken dish. I love it! I'm always on the lookout for new chicken recipes..
Those look so flavorful and delicious!
Ever since I moved to Italy I haven't made chicken. Not even once. I'm not sure why. Your recipe makes me want to run to the store and buy some chicken, though, it looks really delicious!
that looks absolutely delicious Kevin!
Great idea to reduce the marinade for glazing! This sounds like one tasty meal.
Love the sound of this!
Love a simple marinade that packs a lot of punch. I am going to try this on chicken as well.
This looks so simple and delicious. I'm going to put it on my list to try for next week!
YUM!
this looks delic! thanks for sharing!
looks like a perfect dish for bbq season!
sounds delicious, sweet and savoury at the same time. I am quite new to Korean food, but i am really liking it.
Wow, I'm still drooloing over the shrimp dish. Great job.
I've been lurking for a few weeks, love your food and your pics are inpiringly gorgeous. Yesterday's spicy orange shrimp and today's chicken recipe really appeal, I have copied the recipes and will certainly be making both. I have a recipe for a spicy orange quinoa salad that uses almost identical flavourings, made me think that the shrimp would be FAB on top of a quinoa pilaf, oh yum!!!
Now that looks delicious!
Oh, yummy, yummy… this looks just scrumptious! Lovely photos as well! I can see some real love for food here, on your blog. It's gorgeous! 🙂 Petra
Perfectly charred! Summer on a skewer!!
looks so delicious!
This sounds so good! I love all the flavors that go into the chicken.
Gorgeous presentation, wishing I could dive into the computer screen right now!
Mmm, I want some!
Excellent timing. I was just searching for this and here yours popped up. I will make this tonight and I'll add the gochujang. 🙂
The Korean Skewered Chicken looks so mouthwateringly delicious.
another winner. I am starting a week of skewered food tomorrow. I wonder if I can squeeze this one in! GREG
What a great dish Kevin! I am so intrigued by ethnic foods – LOVE them but have always thought they would be too complicated to take on at home – this looks easy and yet packed with flavor – you've inspired me to give it a go!
Marinade is made, almost ready to go… looks and smells de-lish!! Can't wait to try!! Anyone have any suggestions for a potato side?!
I just made this yesterday and the chicken was so tender! Will definitely make this yummy dish regularly.
Made this fantastic dish last night. Served the chicken with brown rice with a bit of chopped cilantro and a simple salad with ginger vinaigrette. It was delicious and a huge hit with the family!
Thank you for sharing this recipe. I wrote about it on my blog here:http://tomatoesforapples.blogspot.com/2010/08/korean-skewered-chicken.html
This recipe is a keeper and gets 2 thumbs up from a picky almost 5 year old.
Great pictures and recipe! I did a blog about skewer meals and linked one of your pictures to this recipe! here's the entry –http://reluctantwwfoodie.wordpress.com/2010/12/08/skewer-your-meat-scallywags/
thanks again!
one of the reasons why i love this recipe is that its simple. everyone can make it!
I made this last night and the skewers were wonderful! Next time I will double the recipe. My husband and I ate all the skewers in one sitting 🙂
This really does look and sound amazing! When you say put everything in the bag, does that include the chicken? Do you use that same marinade to simmer and pour back over the chicken?
Scott Borel: The chicken goes into the bag with the marinade. I use the same marinade to baste/glaze the chicken with; after boiling for 5-10 minutes it will be safe but you can make extra marinade and reserve it for basting if you prefer to not reuse the marinade from the chicken.
Korean cuisine is more complex in taste and texture in various ways than Japanese. So happy to see this in your website!
Hello looks yummy, but wondered if it could work be just as good over rice? Not on a screwer? Making lots. Put on a stick long hard.
Thankyou April“Oh, yummy, yummy… this looks just scrumptious!”
“This sounds easy and delicious!”
Alas, 41 “reviews” and it appears perhaps as many as 4 people actually made the dish. Yes, Kevin is an extremely talented food artist, but it is of NO VALUE that you find the the dish “looks delicious”.
Make the d*** dish and then comment–please!
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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
