Dakkochi Food

KOREAN CHICKEN SKEWERS (DAKKOCHI)

Steps:

• Combine all ingredients in a medium bowl. Mix them well. Set it aside until needed.
• -Combine the soy sauce, honey, ginger and garlic in a sauce pan and boil it over medium low heat until it starts lightly bubbling. In the mean time, combine the water and cornstarch in a small bowl and whisk it well.-When the sauce in the sauce pan starts bubbling, pour over the cornstarch mixture. Whisk them well until the sauce is well blended and thickens. (Do not over-thicken as it will be difficult to spread over the chicken later. The sauce should be still slightly runny.)-Remove from the heat and set it aside until needed.
• Immerse the skewers in some water (if using wooden skewers) for about 30 mins.
• Place the chopped chicken pieces into a mixing bowl. Add the rice wine, some salt and pepper. Mix them well. Set it aside while other ingredients are being prepared (about 5 mins).
• Remove your bamboo skewers from the water (from step 1) and gently wipe them with kitchen paper. Put through chicken and green onion pieces onto a skewer in alternating order. Make sure all the meat and green onions are tightly packed. It should give you 12 skewers based on mid length skewers (25cm / 9.8 inch).
• -Spray some cooking oil over your choice of cooking element (e.g. grill / skillet / sheet pan). Place the chicken skewers on a grill / skillet or under broiler and cook them over medium high heat. About 3 mins later turn the skewers around and start brushing your choice of sauce onto the chicken and green onions.-In about 2 mins, reduce the heat to medium and turn the skewer over again and brush the sauce. Reduce the heat to low.-From here onward, continue to turn the skewers and brush the sauce on the skewers until the chicken is fully cooked and charred to your taste. Serve immediately.

KOREAN CHICKEN SKEWERS - DAKKOCHI

Steps:

• Immerse the skewers in water and let soak for 30 minutes.
• To make the spicy gochujang sauce, combine 1/4 cup ketchup, 2 Tbsp gochujang, 2 Tbsp honey, 2 Tbsp dark brown sugar, 1 Tbsp soy sauce, 2 tsp sesame oil and 1/2 tsp minced garlic in a medium bowl. Mix them well. Set it aside until needed.
• To make the sweet soy sauce, combine 3 Tbsp soy sauce, 2 Tbsp honey, 1 tsp minced ginger, 1 tsp minced garlic in a sauce pan and boil it over medium low heat until it starts lightly bubbling. In the meantime, combine the water and cornstarch in a small bowl and whisk it well.
• When the sauce in the sauce pan starts bubbling, pour over the cornstarch mixture. Whisk them well until the sauce is well blended and thickens. (Do not over-thicken as it will be difficult to spread over the chicken later. The sauce should be still slightly runny.).
• Remove from the heat and set it aside until needed.
• Place the chopped chicken pieces into a mixing bowl. Add the rice wine, some salt and pepper. Mix them well. Set it aside while other ingredients are being prepared (about 5 mins).
• Remove bamboo skewers from the water (from step 1) and gently pat them with kitchen paper. Put chicken and green onion pieces onto a skewer in alternating order. Make sure all the meat and green onions are tightly packed onto the skewer.
• Preheat grill or indoor grill pan. Spray some cooking oil over the grill grates . Place the chicken skewers on the grill/grill pan and cook over medium high heat. Turn the skewers after 3 minutes and start brushing your choice of either sauce onto the chicken and green onions. After 2 minutes, reduce heat to medium and turn the skewers over again and brush on the sauce of your choice. Then reduce heat to low. Continue turning the skewers and brushing sauce on them every two minutes until the chicken is fully cooked and nicely charred.
• Serve immediately.

DAKKOCHI

Steps:

• Grate the garlic, ginger, onion, and pear. Place in large bowl or freezer bag. Mix in the soy sauce, sesame oil, brown sugar, green onion, and ground black pepper.
• Cut the chicken into 1 inch pieces and combine with the marinade. Marinate in the refrigerator for at least an hour.
• If using wooden skewers, soak in water for at least 30 minutes to prevent them from burning.
• Skewer the chicken and set aside.
• Strain the marinade through a fine mesh sieve into a small saucepan. Simmer on medium heat until slightly thickened, 5-10 minutes.
• Grill the chicken until cooked through, about 5 minutes per side. Baste occasionally while cooking with the thickened marinade.
• If using a counter top grill, cooking time is about 4-5 minutes total on medium high heat.