📝 About This Recipe
Transport your kitchen to the bustling night markets of Myeongdong with these iconic Korean chicken skewers. This recipe features tender chicken thighs and charred scallions basted in a luscious, sweet-and-savory gochujang glaze that caramelizes beautifully over an open flame. It is the ultimate balance of smoky, spicy, and umami flavors that makes Korean street food globally beloved.
🥗 Ingredients
The Skewers
- 1.5 lbs Boneless, skinless chicken thighs (cut into 1-inch bite-sized cubes)
- 8-10 stalks Large scallions (cut into 1-inch lengths, white and light green parts only)
- 2 tablespoons Rice wine or Mirin (for marinating chicken)
- 1/2 teaspoon Salt and black pepper (to taste)
- 1/4 teaspoon Ginger powder
The Signature Glaze
- 3 tablespoons Soy sauce
- 2 tablespoons Gochujang (Korean red chili paste) (adjust for heat preference)
- 3 tablespoons Honey or Rice syrup (provides the classic glossy shine)
- 1 tablespoon Brown sugar (for deep caramelization)
- 3 cloves Garlic (finely minced)
- 1 teaspoon Fresh ginger (grated)
- 1 tablespoon Toasted sesame oil
- 2 tablespoons Water (to thin the sauce slightly)
Garnish
- 1 teaspoon Toasted sesame seeds
- 1 stalk Fresh scallion (thinly sliced on a bias)
👨🍳 Instructions
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1
If using wooden or bamboo skewers, soak them in cold water for at least 30 minutes to prevent them from burning on the grill.
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2
In a medium bowl, toss the cubed chicken thighs with the rice wine, salt, black pepper, and ginger powder. Let it marinate for 15-20 minutes while you prepare the sauce.
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3
In a small saucepan over medium heat, combine the soy sauce, gochujang, honey, brown sugar, minced garlic, grated ginger, sesame oil, and water.
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4
Bring the sauce to a gentle simmer, whisking constantly until the sugar has dissolved and the sauce has thickened slightly (about 3-5 minutes). Remove from heat and set aside.
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5
Thread the marinated chicken and the 1-inch scallion pieces onto the skewers, alternating between them. Typically, 4-5 pieces of chicken per skewer works best.
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6
Preheat your grill, grill pan, or broiler to medium-high heat. Lightly oil the grates to prevent sticking.
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7
Place the skewers on the grill. Cook for about 3-4 minutes on the first side without touching them, allowing a nice char to form.
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8
Flip the skewers and cook for another 3 minutes. At this stage, the chicken should be mostly cooked through.
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9
Using a pastry brush, generously coat the top of the skewers with the prepared glaze.
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10
Flip the skewers again and brush the other side. Grill for an additional 1-2 minutes per side, watching closely as the sugar in the glaze can burn quickly.
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11
Continue flipping and brushing one more time until the chicken is fully cooked (internal temperature of 165°F) and the sauce is bubbly and slightly charred.
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12
Remove the skewers from the heat and give them one final light brush of the remaining fresh sauce for extra shine.
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13
Transfer to a serving platter and garnish immediately with toasted sesame seeds and sliced scallions.
💡 Chef's Tips
Soaking skewers is non-negotiable for bamboo; it prevents the wood from splintering and catching fire. Don't over-crowd the skewers; leaving a tiny bit of space between the chicken and scallions ensures the heat circulates for even cooking. Always use chicken thighs rather than breasts; the higher fat content keeps the meat juicy under the high heat of the grill. If you prefer a non-spicy version, omit the gochujang and double the soy sauce and honey for a 'Ganjang' (soy) style glaze. To get that authentic street food look, use a kitchen torch at the very end to add extra charred spots to the glaze.
🍽️ Serving Suggestions
Serve with a side of Danmuji (Korean yellow pickled radish) to cleanse the palate between bites. Pair with a cold Korean lager or a glass of chilled Soju for the ultimate 'Anju' (drinking snack) experience. Serve over a bed of steamed white rice with extra sauce drizzled on top for a full meal. Accompany with a simple cabbage slaw dressed in a sesame-soy vinaigrette. A side of Kimchi is essential to provide a fermented tang that cuts through the sweet glaze.