Korea's flagship street-food skewer: chicken chunks (often with scallion or rice cake) grilled on carts and brushed heavily with a choice of glazes, from sweet soy to fiery gochujang. Vendors re-grill after each saucing so the coating chars into a sticky lacquer.
Also known as: dakkochi, dak kochi, dak-kkochi, Korean chicken skewers, Korean street chicken skewers, dakggochi
Ingredients
- 600 g chicken thigh, in 3 cm chunks
- 8 spring onion whites, in 4 cm batons (or 150 g rice cakes, soaked)
- 3 tbsp gochujang
- 2 tbsp honey or rice syrup
- 1 tbsp soy sauce
- 1 tbsp mirin or cheongju
- 2 garlic cloves, minced
- 1 tsp sesame oil
- 1 tbsp neutral oil, for brushing
How to make it
- 1
Alternate chicken and spring-onion batons on sturdy skewers and brush with the neutral oil.
- 2
Grill or griddle over medium-high heat about 10 minutes, turning, until the chicken is cooked through but only lightly coloured.
- 3
Bubble the gochujang, honey, soy, mirin, garlic and sesame oil in a small pan 2 minutes, until the glaze ribbons off the spoon.
- 4
Paint the skewers and return them to the heat in 30-second passes, glazing two or three times, until sticky, lacquered and scorched at the tips.
Pro tip: Cook first, glaze last: gochujang and honey blacken in under a minute over direct heat — that is why Seoul carts keep a gentle 'finishing' zone.
