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Korean Chicken Skewers (Dak Ggochi)

  • 35 m
  • 1 h 35 m
Judy Joo
“Skewers are a popular Korean street food. The easy marinade in this healthy chicken recipe adds flavor, fast, to chicken thigh pieces. Serve as a platter for a party or as main dish with brown rice.”

Ingredients

    • 2 tablespoons mirin
    • 1 tablespoon reduced-sodium tamari
    • 1 tablespoon toasted sesame oil
    • 1 large clove garlic, grated
    • 1 pound boneless, skinless chicken thighs, trimmed and cut crosswise into 24 strips ( ¾ inch wide)
    • 12 large shiitake mushrooms, stemmed and halved
    • 24 3-inch-long pieces scallion (from 2-3 bunches), white & light green parts only
    • 2 tablespoons canola oil
    • ¼ teaspoon kosher salt
    • 6 tablespoons Ssamjang (see Tips)

Directions

  • 1 Combine mirin, tamari, sesame oil and garlic in a large bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator, stirring occasionally, for at least 1 hour and up to 1 day.
  • 2 Preheat grill to medium.
  • 3 Toss mushrooms and scallions with canola oil and salt in a medium bowl. Thread scallions, chicken and mushrooms alternately onto each of 8 skewers, allowing a little space between each ingredient for even cooking.
  • 4 Oil the grill rack. Grill the skewers, turning once, until the vegetables and chicken are charred and cooked through, 5 to 6 minutes total. Serve with Ssamjang.
  • Tips: Look for prepared Ssamjang—a thick spicy paste typically served with Korean lettuce wraps—at Korean markets or online. To make your own: Combine ½ cup doenjang, ¼ cup mirin, 3 Tbsp. gochujang, 2 Tbsp. sesame seeds, 2 tsp. toasted sesame oil and 1 clove grated garlic in a small bowl. Makes: 1 cup
  • The bright red, fiery chile paste gochujang is the quintessential Korean condiment.
  • To make ahead: Marinate chicken (Step 1) for up to 1 day.
  • Equipment: Eight 12-inch metal or bamboo skewers
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