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Dakkochi
Chicken and spring onion skewers
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)
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What you'll need
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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.
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