📝 About This Recipe
Transport your kitchen to the bustling night markets of Myeongdong with these iconic Dakkochi skewers. Tender, juicy chicken thighs are threaded with charred scallions and glazed in a signature 'yangnyeom' sauce that perfectly balances sticky sweetness with a gentle spicy kick. These skewers are celebrated for their smoky 'bul-mat' (fire taste) and the addictive contrast between the crispy chicken skin and the silky, vibrant glaze.
🥗 Ingredients
The Skewers
- 1.5 lbs Boneless Skin-on Chicken Thighs (cut into 1-inch bite-sized cubes)
- 2 bunches Large Scallions (cut into 1.5-inch lengths)
- 2 tablespoons Rice Wine (Mirin) (for marinating)
- 1 teaspoon Fresh Ginger (grated)
- 1/2 teaspoon Salt and Black Pepper (to taste)
Sweet and Spicy Glaze
- 2 tablespoons Gochujang (Korean Chili Paste)
- 2 tablespoons Soy Sauce (standard or dark soy sauce)
- 3 tablespoons Rice Syrup or Honey (for a glossy finish)
- 1 tablespoon Ketchup (adds tang and body)
- 1 tablespoon Brown Sugar
- 3 cloves Garlic (minced)
- 1 tablespoon Toasted Sesame Oil
- 2 tablespoons Water (to thin the sauce)
Garnish
- 1 teaspoon Toasted Sesame Seeds
- 2 tablespoons Peanuts (crushed)
👨🍳 Instructions
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1
Soak bamboo skewers in water for at least 30 minutes to prevent them from burning during the grilling process.
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2
In a medium bowl, toss the cubed chicken thighs with mirin, grated ginger, salt, and black pepper. Let it marinate for 15-20 minutes to tenderize and remove any gamey scent.
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3
Prepare the glaze: In a small saucepan, combine gochujang, soy sauce, rice syrup, ketchup, brown sugar, minced garlic, sesame oil, and water.
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4
Place the saucepan over medium heat and bring to a gentle simmer. Cook for 3-5 minutes, stirring constantly, until the sauce thickens slightly and becomes glossy. Remove from heat and set aside.
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5
Thread the chicken and scallion pieces onto the soaked skewers, alternating between one piece of chicken and one piece of scallion. Aim for 4-5 pieces of chicken per skewer.
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6
Lightly oil your grill pan or outdoor grill and preheat to medium-high heat. You want it hot enough to sear the meat immediately.
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7
Place the skewers on the grill. Cook for 4-5 minutes on the first side without moving them, allowing a nice charred crust to form.
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8
Flip the skewers and cook for another 4 minutes. Ensure the chicken is cooked through (internal temperature of 165°F/74°C).
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9
Using a pastry brush, generously coat both sides of the skewers with the prepared glaze while they are still on the grill.
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10
Grill for an additional 30-60 seconds per side. Watch closely, as the sugar in the sauce can burn quickly; you want the sauce to bubble and caramelize onto the meat.
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11
Remove the skewers from the heat and apply one final thin layer of fresh glaze for maximum flavor and shine.
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12
Transfer to a serving platter and sprinkle immediately with toasted sesame seeds and crushed peanuts for texture.
💡 Chef's Tips
Always use chicken thighs rather than breasts; the higher fat content keeps the meat juicy under high heat. If you don't have rice syrup, honey or corn syrup are excellent substitutes for achieving that signature street food shine. Don't crowd the grill; leave space between skewers so the chicken sears rather than steams. For a smokier flavor indoors, you can use a blowtorch to lightly char the sauce after brushing it on. If using an oven, use the broiler setting and place the skewers on a wire rack over a baking sheet.
🍽️ Serving Suggestions
Serve with a side of pickled yellow radish (danmuji) to cleanse the palate between bites. Pair with a cold Korean lager or a chilled glass of Soju for the ultimate 'Anju' (drinking snack) experience. Serve over a bed of steamed white rice to soak up any extra spicy glaze. Add a drizzle of Japanese-style mayonnaise over the top for a creamy, rich variation. A side of refreshing cucumber salad (oi muchim) provides a crisp contrast to the charred meat.