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
Cuisine: Korean
Recipe type: Street Food
  • 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
  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.



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