📝 About This Recipe
Transport your taste buds to the bustling night markets of Myeongdong with these iconic Korean grilled chicken skewers. Dakkochi features tender, juicy chicken thighs interlaced with charred scallions, all lacquered in a seductive sweet-and-spicy gochujang glaze. It is the ultimate balance of smoky char, umami depth, and a hint of heat that makes it an irresistible snack for any occasion.
🥗 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 the chicken)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper (freshly ground)
- 10-12 pieces Bamboo skewers (soaked in water for 30 minutes)
The Spicy Umami Glaze
- 3 tablespoons Gochujang (Korean chili paste) (adjust for spice preference)
- 2 tablespoons Soy sauce (regular or low-sodium)
- 3 tablespoons Honey or Rice syrup (for that signature glossy shine)
- 1 tablespoon Brown sugar (packed)
- 3 cloves Garlic (finely minced)
- 1 teaspoon Ginger (freshly grated)
- 1 tablespoon Toasted sesame oil
- 2 tablespoons Water (to thin the sauce)
For Garnish
- 1 teaspoon Toasted sesame seeds
- 1 tablespoon Finely sliced scallion greens
👨🍳 Instructions
-
1
Begin by soaking your bamboo skewers in cold water for at least 30 minutes to prevent them from burning on the grill.
-
2
In a medium bowl, toss the cubed chicken thighs with the rice wine, salt, and black pepper. Let this sit for 15 minutes to tenderize and remove any gamey scents.
-
3
Prepare the glaze: In a small saucepan over medium heat, combine the gochujang, soy sauce, honey, brown sugar, minced garlic, grated ginger, sesame oil, and water.
-
4
Whisk the sauce constantly and bring to a gentle simmer. Cook for 3-5 minutes until the sugar is fully dissolved and the sauce has thickened slightly to a syrupy consistency. Set aside half of the sauce in a separate small bowl for final serving.
-
5
Thread the skewers: Alternate between one piece of chicken and one piece of scallion. Aim for about 4 pieces of chicken and 3 pieces of scallion per skewer.
-
6
Lightly brush your grill pan or outdoor grill with a neutral oil and preheat over medium-high heat until it begins to shimmer.
-
7
Place the skewers on the grill. Cook for about 3-4 minutes on the first side without moving them, allowing a nice charred crust to form.
-
8
Flip the skewers and cook for another 3 minutes. At this point, the chicken should be nearly cooked through.
-
9
Using a pastry brush, generously coat the top of the skewers with the glaze from the first bowl.
-
10
Flip the skewers again and cook for 30-60 seconds to caramelize the sauce—watch closely as the sugar in the sauce can burn quickly!
-
11
Glaze the other side, flip once more, and cook for a final 30-60 seconds until the chicken is fully cooked (internal temp of 165°F/74°C) and the glaze is bubbly and charred in spots.
-
12
Remove from heat and transfer to a serving platter. Brush with the reserved 'clean' sauce for extra flavor and a beautiful shine.
-
13
Garnish immediately with toasted sesame seeds and sliced scallion greens while the glaze is still tacky.
💡 Chef's Tips
Always use chicken thighs instead of breasts; the higher fat content ensures the meat stays juicy under high heat. If using an outdoor grill, create a 'cool zone' so you can move the skewers if the glaze starts to flare up. Don't crowd the skewers on the pan, or the chicken will steam rather than sear; cook in batches if necessary. For an extra authentic touch, you can add a squeeze of fresh lemon juice to the glaze for a bright acidity. If you prefer a non-spicy version, replace the gochujang with more soy sauce and a teaspoon of oyster sauce.
🍽️ Serving Suggestions
Serve with a side of chilled pickled daikon radish (Danmuji) 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 and drizzle with any remaining glaze for a complete meal. Accompany with a simple cabbage slaw dressed in a toasted sesame and rice vinegar vinaigrette. Offer a small dish of extra spicy gochujang or kewpie mayo on the side for dipping.