How to make Dakkochi

Written by rob macintosh Google
  • Share
  • Tweet
  • Share
  • Pin
  • Email
How to make Dakkochi
Sizzle. (Getty Thinkstock)

One of the joys of travelling to foreign countries is the street food – the food that people eat daily and on the move and the kind that speaks far more about the people than anything you'll find in a high-end restaurant. Korea is no different and any native or traveller here will be familiar with the grilled chicken skewers – or “dakkochi” - that you see everywhere. If you're hankering after some of this very Korean fayre, give one of these two recipes a go – both are good, but you may find the second easier depending on what ingredients you have available.

Other People Are Reading

Recipe 1 ingredients

500 grams (18 oz) chicken breast or thigh, de-boned and cubed 3 cloves of garlic, minced Thumb-sized piece of ginger, finely grated Half an onion, finely chopped Half a pear (Asian pear if you can get it) finely chopped 65ml (¼ cup) soy sauce 1 tablespoon oil (sesame if possible) 1 tablespoon brown sugar 2 spring onions, chopped Freshly ground black pepper

Recipe 1 method

Mix all the ingredients in a bowl and put in the fridge to marinate for at least an hour, but overnight if possible.

Take the chicken pieces out and put them on your chosen skewers. Wood is traditional, but these should be soaked in water before putting the chicken on so they don't burn. You could also use metal.

Sieve the solids from the remaining sauce and then reduce the liquid in a pan until it is thicker.

Grill the chicken skewers either under the grill, on a griddle pan or over hot coals, basting with the thickened sauce as you go.

Check the chicken is cooked and serve immediately.

Recipe 2 ingredients

400g (14 oz) chicken breast or thigh, de-boned and diced Good splash of milk or cooking wine Pepper 3 spring onions, chopped into large pieces Crushed peanuts 2 tablespoons of chilli paste 3 tablespoons of ketchup 2 tablespoons of honey 2 teaspoons of soy sauce 1 teaspoon of minced garlic

How to make Dakkochi
Leg or breast? (Jupiterimages/liquidlibrary/Getty Images)

Recipe 2 method

Add the chicken, milk (or cooking wine) and a good grind of pepper to a bowl and mix thoroughly. Leave this sitting in the fridge for at least half an hour to tenderise the meat.

Meanwhile, mix the chilli paste, ketchup, honey, soy sauce and garlic in a bowl. This will be your spicy sauce.

Cut the spring onions into pieces about 2.5cm (1 inch) long and, along with the marinated chicken, skewer them to either metal or wooden skewers. If you are using wooden skewers you should soak them in water before adding the chicken and onion.

Cook the skewers, either by putting them under the grill, on a griddle pan or on a barbecue. After they have been lightly browned, brush on the sauce, turn, and brush on more sauce. Continue doing this until the skewers are well coated and the chicken is cooked.

As an optional garnish, you can roll the freshly cooked skewers in the crushed peanuts to serve.

Don't Miss

  • All types
  • Articles
  • Slideshows
  • Videos
  • Most relevant
  • Most popular
  • Most recent

No articles available

No slideshows available

No videos available

By using the site, you consent to the use of cookies. For more information, please see our Cookie policy.