📝 About This Recipe
Transport your kitchen to the bustling night markets of Myeongdong with these iconic Korean chicken skewers. Succulent chicken thighs are charred to perfection and glazed with a complex, sweet-and-fiery gochujang sauce that delivers a quintessential 'bunsik' experience. The combination of smoky grilled meat and the sharp crunch of charred scallions makes this the ultimate addictive snack for street food lovers.
🥗 Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken thighs (cut into 1-inch bite-sized chunks)
- 8-10 stalks Large scallions (cut into 1-inch lengths)
- 2 tablespoons Rice wine or Mirin (for tenderizing and removing gamey scent)
- 1/2 teaspoon Salt and freshly ground black pepper (to taste)
- 2 tablespoons Vegetable oil (for greasing the pan or grill)
Spicy Glaze (The Sauce)
- 3 tablespoons Gochujang (Korean red chili paste)
- 1 tablespoon Gochugaru (Korean red chili flakes) (adjust for heat preference)
- 2 tablespoons Soy sauce
- 2 tablespoons Honey or Rice syrup (for a glossy finish)
- 1 tablespoon Brown sugar
- 3 cloves Garlic (minced very finely)
- 1 teaspoon Ginger (freshly grated)
- 1 tablespoon Toasted sesame oil
- 2 tablespoons Water (to thin the sauce slightly)
For Garnish
- 1 teaspoon Toasted sesame seeds
- 1 tablespoon Crushed peanuts (optional, for extra crunch)
👨🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during the cooking process.
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2
Pat the chicken thigh pieces dry with paper towels. Place them in a medium bowl and toss with 2 tablespoons of rice wine, salt, and black pepper. Let marinate for 15 minutes.
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3
Prepare the glaze: In a small saucepan over medium heat, combine the gochujang, gochugaru, soy sauce, honey, brown sugar, minced garlic, grated ginger, and water.
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4
Whisk the sauce constantly until it begins to bubble gently. Reduce heat to low and simmer for 3-5 minutes until the sugar is dissolved and the sauce has thickened slightly. Remove from heat and stir in the sesame oil.
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5
Thread the skewers: Alternate between a piece of chicken and a piece of scallion. Aim for 4-5 pieces of chicken per skewer. Ensure the pieces are snug but not overly compressed.
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6
Heat a large non-stick skillet or a grill pan over medium-high heat. Add the vegetable oil and swirl to coat the surface.
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7
Place the skewers in the pan, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes on the first side until the chicken is golden brown and slightly charred.
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8
Flip the skewers and cook for another 4 minutes. The scallions should be wilted and slightly caramelized.
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9
Using a pastry brush, generously coat the top side of the skewers with the spicy glaze.
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10
Flip the skewers so the glazed side is down. Cook for 30-60 seconds—watch carefully as the sugar in the sauce can burn quickly. This step creates the signature 'sticky' char.
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11
Brush the other side with glaze, flip again, and cook for another 30-60 seconds until the chicken is fully cooked through (internal temperature of 165°F / 74°C).
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12
Remove from heat and give the skewers one final light brush of fresh sauce for maximum shine and flavor.
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13
Transfer to a serving platter and garnish immediately with toasted sesame seeds and crushed peanuts if desired.
💡 Chef's Tips
Always use chicken thighs instead of breasts; the higher fat content keeps the meat juicy under the high heat of the glaze. Don't skip the rice wine soak, as it is a traditional Korean technique to ensure the meat tastes 'clean' and tender. If the sauce thickens too much while sitting, add a teaspoon of water to bring back that brushable consistency. For an authentic smoky flavor without a charcoal grill, use a kitchen blowtorch to lightly char the edges of the chicken after glazing. If you prefer a milder snack, reduce the gochugaru and increase the honey slightly.
🍽️ Serving Suggestions
Serve with a side of Danmuji (Korean yellow pickled radish) to cleanse the palate between spicy bites. Pair with a cold Korean lager or 'Somaek' (a mix of soju and beer) for the ultimate tavern experience. Serve atop a bowl of steamed white rice to catch all the extra spicy glaze drippings. Accompany with 'Ssam' (lettuce wraps) and a dollop of ssamjang for a more substantial meal. Include a side of creamy Korean corn cheese to balance out the heat.