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.
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.
- 500 g chicken drumsticks
- 1 tablespoon minced garlic
- salt and freshly ground black pepper, to taste
- 2 tablespoons milk
For marinade and basting sauce
- 1 tablespoon tomato ketchup
- 3 tablespoon water
- 3 tablespoon chilli flakes (red pepper flakes), or to taste
- 2 tablespoon <a href="https://aussietaste.com.au/asian-cuisine/east-asian-cuisine/korean-cuisine/korean-chilli-pepper-paste/" target="_blank">gochujang </a>, or to taste
- 2 tablespoon soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon sesame seeds
- 1 tablespoon parsley or finely chopped spring onions
- De-bone and remove the skin of the chicken and chop it into bite-size pieces or the size you want for your skewers.
- Marinade the chicken in the salt, pepper, garlic and milk for at least 1 hour.
- To make the spicy marinade mix all of the marinade ingredients together in a bowl.
- When ready to cook, thread the chicken onto the skewers. <em>(The quantity you make is optional and depends on the size of your skewers)</em>.
- Preheat an oven to 180°C and then add the skewers.
- Coat each skewer in the marinade just before putting into the oven.
- Continue to brush marinade onto the skewers in 5 minute intervals as they cook in the oven.
- Bake, rotating the skewers occasionally, for about 20 minutes or until cooked .
- Remove and garnish before serving.