«

»

Dak-kkochi – Korean Chicken Skewers

Dak-kkochi (닭꼬치, chicken skewer) is a type of Korean chicken kebab, usually served on a stick. The meat is first cooked and cut into narrow slices. Then, it is basted with a spicy BBQ-flavoured sauce. Mayonnaise and mustard may also be placed on the Dak-kkochi. This is frequently seen as street food.

Early Dak-kkochi

In the early 1990s, Korean chefs would use a chicken’s heart and paste it with spice; however, Koreans now use chicken breast or legs.

 

 

Dak-kkochi - Korean Chicken Skewers
Author:
Cuisine: Korean
Recipe type: Street Food
Ingredients
  • 500 g chicken drumsticks
  • 1 tablespoon minced garlic
  • salt and black pepper, to taste
  • 2 tablespoons milk
For marinade and basting sauce
  • 1 tablespoon tomato ketchup
  • 3 tablespoon water
  • 3 tablespoon chilli flakes, or to taste
  • 2 tablespoon gochujang , or to taste
  • 2 tablespoon soy sauce
  • 2 tablespoon brown sugar
  • 1 tablespoon sesame seeds
  • 1 tablespoon parsley or finely chopped spring onions
Instructions
  1. De-bone and remove the skin of the chicken and chop it into bite-size pieces or the size you want for your skewers.
  2. Marinade the chicken in the salt, pepper, garlic and milk for at least 1 hour.
  3. To make the spicy marinade mix all of the marinade ingredients together in a bowl.
  4. When ready to cook, thread the chicken onto the skewers. (The quantity you make is optional and depends on the size of your skewers).
  5. Preheat an oven to 180°C and then add the skewers.
  6. Coat each skewer in the marinade just before putting into the oven.
  7. Continue to brush marinade onto the skewers in 5 minute intervals as they cook in the oven.
  8. Bake, rotating the skewers occasionally, for about 20 minutes or until cooked .
  9. Remove and garnish before serving.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.