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Dakkochi (Korean Grilled Chicken Skewers)

[heart_this] · Jun 24, 2010 · 45 Comments

Dakkochi Korean Skewered Chicken)

When I was making bulgogi , a Korean bbq beef, and in particular the chicken bulgogi , I could not help but think that the marinade would also work well on some grilled skewered chicken. The bulgogi marinade reminded me of a more complex teriyaki sauce that is sweet at heart but also packs a ton of flavour. With yakitori , a Japanese teriyaki grilled skewered chicken, being one of my favorite ways to grill up some meat on a stick, I itching to try the Korean bulgogi version. A quick search of the web led me to dakkochi, a Korean skewered chicken street food and I was set to go.
I went with my pretty standard bulgogi marinade recipe and even though I often like to add some heat in the form of gochujang, a Korean fermented chili paste, I decided to omit it for the chicken skewer version in favour of a sweeter profile. Normally when making bulgogi I cook all of that tasty marinade up with the meat so that I do not loose any of the flavour but since that was not possible for the skewered version I decided to strain the solids from the marinade, simmer it down to a sauce and use it to baste or glaze the chicken as it cooked. The bulgogi skewered chicken turned out great! The chicken was nice and tender and juicy and just dripping with flavour! You cannot go wrong with grilled skewered meat and this skewered chicken is no exception! I could not resist adding some element of heat to the meal so I served the chicken along with some ssamjang, a Korean fermented chili and bean paste condiment, and some bean sprout kimchi all wrapped up in lettuce leaves for one tasty meal.

Dakkochi (Korean Skewered Chicken)

Dakkochi (Korean Skewered Chicken)

Prep Time: 1 hour Cook Time: 15 minutes Total Time: 1 hour 15 minutes Servings: 4
ingredients
  • 1 pound chicken breast (cut into bite sized pieces)
  • 3 cloves garlic (grated)
  • 1 inch ginger (grated)
  • 1/2 small onion (grated)
  • 1/2 Asian pear (grated)
  • 1/4 cup soy sauce
  • 1/2 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 green onions (chopped)
  • 1/4 teaspoon pepper
directions
  1. Mix everything in a freezer bag and marinate for at least an hour.
  2. Skewer the chicken on wet skewers and set aside.
  3. Strain the solids from the marinade and simmer the marinade until it thickens and becomes saucy, about 5-10 minutes.
  4. Grill the chicken until cooked, about 5 minutes per side basting it with the marinade as you go.
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Appetizer, Chicken, Food, Grill, Korean, Low-carb, Main Course, One-Pan, One-Pot, Recipe

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Reader Interactions

Comments

  1. Julie says

    June 24, 2010 at 1:44 am

    This sounds easy and delicious! Great picture too, Kevin!

    Reply
  2. Susan @ SGCC says

    June 24, 2010 at 2:08 am

    Love this! It looks and sounds like a perfect summertime dish!

    Reply
  3. Memória says

    June 24, 2010 at 2:34 am

    Oh, I should be making more Korean dishes since I'm learning the language. I'm bookmarking this recipe. The dish looks fantastic!

    Reply
  4. Anonymous says

    June 24, 2010 at 3:13 am

    As always, awesome.
    You should try cooking "dakddongjib" (chicken giblets) some time.

    Reply
  5. Rosa's Yummy Yums says

    June 24, 2010 at 5:42 am

    That looks incredibly scrumptious!

    Cheers,

    Rosa

    Reply
  6. MmmCheese says

    June 24, 2010 at 5:45 am

    Looks a lot like yakitori – so delicious looking! I love anything on a stick 🙂

    Reply
  7. ♥peachkins♥ says

    June 24, 2010 at 7:20 am

    First time I've seen this Korean Chicken dish. I love it! I'm always on the lookout for new chicken recipes..

    blowing peachkisses
    The Peach Kitchen
    peach and things

    Reply
  8. Cherine says

    June 24, 2010 at 8:19 am

    Those look so flavorful and delicious!

    Reply
  9. Chiara "Kika" Assi says

    June 24, 2010 at 9:44 am

    Ever since I moved to Italy I haven't made chicken. Not even once. I'm not sure why. Your recipe makes me want to run to the store and buy some chicken, though, it looks really delicious!

    Reply
  10. Paula says

    June 24, 2010 at 9:45 am

    that looks absolutely delicious Kevin!

    Reply
  11. Joanne says

    June 24, 2010 at 10:22 am

    Great idea to reduce the marinade for glazing! This sounds like one tasty meal.

    Reply
  12. Pam says

    June 24, 2010 at 11:04 am

    Love the sound of this!

    Reply
  13. Fitness Foodie says

    June 24, 2010 at 12:07 pm

    Love a simple marinade that packs a lot of punch. I am going to try this on chicken as well.

    Reply
  14. Dawn says

    June 24, 2010 at 2:14 pm

    This looks so simple and delicious. I'm going to put it on my list to try for next week!

    Reply
  15. robin @ penny pinching provisions says

    June 24, 2010 at 3:16 pm

    YUM!

    Reply
  16. Nicole says

    June 24, 2010 at 3:52 pm

    this looks delic! thanks for sharing!

    Reply
  17. Cakebrain says

    June 24, 2010 at 4:37 pm

    looks like a perfect dish for bbq season!

    Reply
  18. alison says

    June 24, 2010 at 5:05 pm

    sounds delicious, sweet and savoury at the same time. I am quite new to Korean food, but i am really liking it.

    Reply
  19. Diana's Cocina says

    June 24, 2010 at 5:20 pm

    Wow, I'm still drooloing over the shrimp dish. Great job.

    Reply
  20. Sherylyn says

    June 24, 2010 at 6:08 pm

    I've been lurking for a few weeks, love your food and your pics are inpiringly gorgeous. Yesterday's spicy orange shrimp and today's chicken recipe really appeal, I have copied the recipes and will certainly be making both. I have a recipe for a spicy orange quinoa salad that uses almost identical flavourings, made me think that the shrimp would be FAB on top of a quinoa pilaf, oh yum!!!

    Reply
  21. Cheryl says

    June 24, 2010 at 6:36 pm

    Now that looks delicious!

    Reply
  22. zoom yummy says

    June 24, 2010 at 7:16 pm

    Oh, yummy, yummy… this looks just scrumptious! Lovely photos as well! I can see some real love for food here, on your blog. It's gorgeous! 🙂 Petra

    Reply
  23. Nina Timm says

    June 24, 2010 at 8:44 pm

    Perfectly charred! Summer on a skewer!!

    Reply
  24. Jess @ Bakericious says

    June 25, 2010 at 12:09 am

    looks so delicious!

    Reply
  25. Anonymous says

    June 25, 2010 at 12:13 am

    This sounds so good! I love all the flavors that go into the chicken.

    Reply
  26. Healthy and Homemade says

    June 25, 2010 at 6:06 am

    Gorgeous presentation, wishing I could dive into the computer screen right now!

    Reply
  27. Anonymous says

    June 25, 2010 at 7:54 pm

    Mmm, I want some!

    Reply
  28. Greg says

    June 25, 2010 at 8:21 pm

    Excellent timing. I was just searching for this and here yours popped up. I will make this tonight and I'll add the gochujang. 🙂

    Reply
  29. PreeOccupied says

    June 26, 2010 at 10:23 pm

    The Korean Skewered Chicken looks so mouthwateringly delicious.

    Reply
  30. Sippity Sup says

    June 28, 2010 at 1:05 am

    another winner. I am starting a week of skewered food tomorrow. I wonder if I can squeeze this one in! GREG

    Reply
  31. SMITH BITES says

    June 29, 2010 at 11:36 am

    What a great dish Kevin! I am so intrigued by ethnic foods – LOVE them but have always thought they would be too complicated to take on at home – this looks easy and yet packed with flavor – you've inspired me to give it a go!

    Reply
  32. megan says

    July 8, 2010 at 10:21 pm

    Marinade is made, almost ready to go… looks and smells de-lish!! Can't wait to try!! Anyone have any suggestions for a potato side?!

    Reply
  33. Christine says

    July 9, 2010 at 9:59 pm

    I just made this yesterday and the chicken was so tender! Will definitely make this yummy dish regularly.

    Reply
  34. Anonymous says

    July 27, 2010 at 6:54 pm

    Made this fantastic dish last night. Served the chicken with brown rice with a bit of chopped cilantro and a simple salad with ginger vinaigrette. It was delicious and a huge hit with the family!

    Reply
  35. Mrsblocko says

    August 19, 2010 at 1:38 pm

    Thank you for sharing this recipe. I wrote about it on my blog here: http://tomatoesforapples.blogspot.com/2010/08/korean-skewered-chicken.html

    This recipe is a keeper and gets 2 thumbs up from a picky almost 5 year old.

    Reply
  36. Anonymous says

    December 8, 2010 at 3:49 pm

    Great pictures and recipe! I did a blog about skewer meals and linked one of your pictures to this recipe! here's the entry – http://reluctantwwfoodie.wordpress.com/2010/12/08/skewer-your-meat-scallywags/

    thanks again!

    Reply
  37. Anonymous says

    June 16, 2012 at 1:52 am

    one of the reasons why i love this recipe is that its simple. everyone can make it!

    Reply
  38. Tara says

    November 9, 2012 at 8:51 pm

    I made this last night and the skewers were wonderful! Next time I will double the recipe. My husband and I ate all the skewers in one sitting 🙂

    Reply
  39. Scott Borel says

    May 27, 2013 at 12:56 pm

    This really does look and sound amazing! When you say put everything in the bag, does that include the chicken? Do you use that same marinade to simmer and pour back over the chicken?

    Reply
  40. kevin says

    May 27, 2013 at 1:32 pm

    Scott Borel: The chicken goes into the bag with the marinade. I use the same marinade to baste/glaze the chicken with; after boiling for 5-10 minutes it will be safe but you can make extra marinade and reserve it for basting if you prefer to not reuse the marinade from the chicken.

    Reply
  41. Sue says

    July 28, 2020 at 5:16 am

    Korean cuisine is more complex in taste and texture in various ways than Japanese. So happy to see this in your website!

    Reply
  42. April Bowen says

    March 8, 2022 at 6:37 am

    Hello looks yummy, but wondered if it could work be just as good over rice? Not on a screwer? Making lots. Put on a stick long hard.
    Thankyou April

    Reply
    • kevin says

      March 14, 2022 at 9:52 am

      You can skip the skewers! You can pan fry it or broil or grill it! It goes really well over rice!

      Reply
  43. Ginni says

    August 29, 2022 at 8:46 pm

    “Oh, yummy, yummy… this looks just scrumptious!”
    “This sounds easy and delicious!”
    Alas, 41 “reviews” and it appears perhaps as many as 4 people actually made the dish. Yes, Kevin is an extremely talented food artist, but it is of NO VALUE that you find the the dish “looks delicious”.
    Make the d*** dish and then comment–please!

    Reply

Trackbacks

  1. Dakkochi (Korean Chicken Skewers) - Tara's Multicultural Table says:
    September 4, 2019 at 7:27 pm

    […] Adapted from Closet Cooking […]

    Reply

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