Korean chicken skewers in honey-soy marinade dak kkochi Recipe
Dak kkochi are Korean street-style chicken skewers that you can buy late at night from food stalls. Small pieces of meat are marinated in soy sauce with honey, garlic, and ginger, then grilled or pan-fried until lightly caramelized and juicy. At home you can make them on a grill pan or a regular pan, and the result will still be very close to what you’d get on the streets of Seoul.
These skewers bring the flavor of Korean street food into your kitchen with a simple honey-soy marinade that caramelizes beautifully in a pan or on the grill. They are quick to prepare, easy to portion for a crowd, and combine sweet, salty, and spicy notes in a way that appeals to many tastes.
Chef's tips
Cut the chicken pieces to a similar size so they cook evenly and don’t dry out. Don’t overcrowd the pan – fry the skewers in batches if necessary to get light charring instead of steaming. If you like a more intense flavor, set aside a small amount of marinade before adding the raw chicken and brush it onto the skewers during the last minutes of cooking.
How to serve
Serve the skewers over steamed rice with kimchi and a fresh cucumber salad. For a casual gathering, arrange them on a platter with small bowls of dipping sauces such as extra gochujang with honey, soy sauce with sesame oil, or a simple garlic yogurt sauce.
Ingredients
- chicken breast or boneless thighs, cut into cubes - 600 g
- red bell pepper cut into larger squares - 1 piece
- onion cut into larger pieces - 1 piece
- soy sauce for the marinade - 4 tablespoon
- honey - 2 tablespoon
- gochujang paste for a mild heat - 1 tablespoon
- garlic finely chopped - 4 clove
- ginger grated - 2 cm
- vegetable oil for the marinade and frying - 2 tablespoon
- rice vinegar - 1 tablespoon
- white sesame seeds for sprinkling - 1 tablespoon
- chives chopped - 2 tablespoon
- skewers wooden, soaked in water - 12 piece
Preparation
- Soak the wooden skewers in cold water for at least 15 minutes so they don’t burn during frying or grilling.
- Cut the chicken into bite-sized cubes. Cut the bell pepper and onion into pieces of a similar size.
- In a bowl, mix the soy sauce, honey, gochujang paste, garlic, ginger, vegetable oil, and rice vinegar until you get a smooth marinade.
- Add the chicken pieces to the marinade and mix thoroughly so each piece is coated with the sauce. Cover and set aside for at least 20 minutes, preferably 1–2 hours in the fridge.
- Thread the chicken, bell pepper, and onion pieces onto the skewers, alternating them and pressing them together lightly without packing too tightly.
- Heat a grill pan or regular pan with a thin layer of oil over medium-high heat. Place the skewers in the pan and fry for 10–12 minutes, turning frequently, until the meat is cooked through and the marinade is lightly caramelized. If using a grill, cook the skewers, turning every few minutes.
- Transfer the finished skewers to a plate and sprinkle with sesame seeds and chives. Serve immediately.
Storage
Upieczone szaszłyki możesz przechowywać w lodówce i podgrzać na patelni lub w piekarniku. Do mrożenia najlepiej zdjąć mięso i warzywa z patyczków, zamrozić w porcjach i później podgrzewać na patelni.
