AI-generated image
Dakkochi
닭꼬치: chicken thigh and spring onion skewers grilled and brushed with a sweet-spicy gochujang glaze
Dakkochi carts line the evening streets of Myeong-dong and the backstreets of Jongno, where chicken skewers sizzle on flat grills under a cloud of sweet, smoky steam. Juicy pieces of thigh alternate with thick spring onion, and the vendor slaps on a sticky glaze of gochujang, chilli and rice syrup at the end, or a mild soy version for children. They are eaten standing, as a late snack. Chef's tip: brush on the glaze only in the last few minutes; it is sugary and burns long before the chicken is cooked.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the skewers
- 1 ⅓ lb boneless chicken thighsskinless, cut into 3 cm pieces
- 4 thick spring onions or slim leekswhite parts, cut into 3 cm lengths
- 1 tbsp soy sauce
- 2 garlic clovesgrated
- 1 tsp fresh gingergrated
- ¼ tsp black pepper
- 8 bamboo skewerssoaked in water
- 1 tbsp vegetable oil
For the glaze
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 2 tbsp rice syrup or golden syrup
- 1 tbsp tomato ketchup
- 1 garlic clovegrated
- 2 tbsp water
To serve
- 1 tsp toasted sesame seeds (optional)
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Toss 1 ⅓ lb boneless chicken thighs with 1 tbsp soy sauce, 2 garlic cloves, 1 tsp fresh ginger and ¼ tsp black pepper. Cover and marinate in the fridge for 15 minutes.
15 minStep 2: Thread the chicken onto 8 bamboo skewers, alternating with 4 thick spring onions or slim leeks.
5 minStep 3: Simmer 2 tbsp gochujang, 1 tsp gochugaru (Korean chilli flakes), 1 tbsp soy sauce, 2 tbsp rice syrup or golden syrup, 1 tbsp tomato ketchup, 1 garlic clove and 2 tbsp water in a small pan for 2 minutes, until glossy.
2 minStep 4: Heat a griddle pan or barbecue to medium, brush with 1 tbsp vegetable oil and cook the skewers for 10–12 minutes, turning often, until charred in places and the thickest piece reaches 165°F, with clear juices.
12 minStep 5: Brush with the glaze and cook for 1–2 minutes more each side, until sticky. Common mistake: glazing from the start; the sugar blackens while the inside is still raw.
3 minStep 6: Sprinkle with 1 tsp toasted sesame seeds if using and serve hot.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 32 g
- Carbs
- 16 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dakkochi take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of thick spring onions or slim leeks?
- 1 onion per leek.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tteokbokki
Tteokbokki (떡볶이) is Korea's best-loved street snack: chewy cylinders of rice cake simmered in a thick, glossy, sweet and spicy red sauce. It became a classic in Seoul, where it is sold from street stalls and snack bars in every neighbourhood. Street versions use anchovy stock and fish cakes; this vegan version uses a quick kelp and shiitake stock with cabbage and spring onions, and has all the same punch. Eat it hot, while the rice cakes are soft and stretchy. Chef's tip: keep stirring and scrape the bottom; the rice cakes release starch that thickens the sauce but also catches. The sauce is right when it clings to the spoon in a glossy coat.
Tteokgalbi
Tteokgalbi is rib meat chopped finely, pressed back into neat slabs and grilled, so it's soft enough to eat without struggling with a bone. Two places in South Jeolla claim it: Damyang, the bamboo county, where all-beef patties come with rice steamed in bamboo tubes, and Gwangju's Songjeong district, whose restaurant street near the railway station mixes beef with pork. This home version uses minced beef and pork, seasoned with soy, garlic and pear, then brushed with a soy and honey glaze as it cooks. Serve with rice, lettuce and a few banchan; leftovers are good cold in a lunchbox. Chef's tip: slap the mince against the bowl for a few minutes; it turns sticky and the patties hold together on the grill without any breadcrumbs.
Chicken kdra with almonds
Kdra takes its name from the tall copper pot it was cooked in, and in Fez it is a festive dish for weddings and family gatherings rather than an everyday tagine. The sauce is the point: kilos of onion melted down with smen, saffron, white pepper and cinnamon until it turns pale gold and creamy, with no tomato or paprika at all. Soft chickpeas and almonds simmered until tender go into it, and the whole thing is scooped up with bread. Expect a mellow, perfumed, buttery richness rather than heat. Chef's tip: soak and simmer the blanched almonds with the chicken; they lose their crunch and become creamy like the chickpeas, which is how Fassi cooks like them.
Moroccan