Recipes

Dakkochi

A beloved staple of South Korean street food culture, these skewers feature bite-sized pieces of chicken grilled to perfection and finished with scallions and a sticky glaze featuring gochujang delivering a perfect harmony of heat and umami.

Dakkochi
By Stephanie Banyas
Serves: 4 to 6
Ingredients
Directions
  • ¼ cup gochujang, Korean red pepper paste
  • ¼ cup reduced sodium soy sauce
  • 2 tablespoons seasoned rice wine vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon freshly grated ginger
  • 5 cloves garlic, minced
  • 2 pounds boneless skinless chicken breasts or chicken thighs, cut into 1-inch chunks
  • 1 ½ tablespoons canola oil
  • 1 green onion, thinly sliced, for garnish
  • ½ teaspoon toasted sesame seeds, for garnish
  • Sticky rice
  • Lettuce leaves
  1. Combine the gochujang, soy sauce, vinegar, brown sugar, sesame oil, ginger and garlic. Reserve 2 tablespoons and set aside.
  2. In a gallon size Ziploc bag or large bowl, combine gochujang mixture and chicken, mixing well to make sure each piece is covered; marinate for at least 2 hours and up to 12 turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.Thread chicken onto skewers
  3. Prepare the Gaucho grill for direct cooking over a medium-hot fire, about 500 degrees. 
  4. Grill the skewer, turning occasionally, until the chicken is completely cooked through and slightly charred, reaching an internal temperature of 165 degrees F, about 8 minutes for breasts and 10 minutes for thighs. 
  5. Remove the skewers to a platter and brush with the reserved glaze, loosely tent with foil and let rest for 5 minutes. Serve immediately, garnished with green onion and sesame seeds.

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