Stranger Foods

Photograph of Dak-kkochi with beansprout salad.

South KoreanDak-kkochi with beansprout salad

Serves 4 | Prep 15 mins | Cook 25 mins

Dak-kkochi are sweet and spicy Korean chicken skewers that are really simple to make. These sticky, grilled kebabs are an increasingly popular street food in Korea and are typically served with either a mild soy, or a spicy gochujang (Korean red pepper paste) marinade. Here we've got the spicy option, using chunks of spring onion to alternate with the chicken, which caramelises and crisps up under the grill, served with a refreshing beansprout salad on the side.

Source: The Spicery

Ingredients

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x0.5

500 g chicken thighs, diced
1 bunch spring onions, ½ thinly sliced, ½ trimmed and cut into 3 cm lengths
2 cloves garlic, finely grated or crushed
250 g fresh beansprouts, boiled in salted water for 1 minute then drained, or 410 g tin of beansprouts, drained
35 ml soy sauce
2 tbsp sesame oil
2 tbsp honey or sugar
1 tbsp gochujang
1 tsp vinegar (rice or white wine vinegar is best)
1 tbsp vegetable oil
Sticky rice or sushi rice, to serve

Dak-kkochi blend

3 tbsp chilli flakes
1 clove garlic, finely chopped
1 tsp sesame seeds

Instructions

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Preheat the grill or light the BBQ now.
To make the beansprout salad, mix the beansprouts with the garlic, thinly sliced spring onions, vinegar, sesame oil, 1 tsp soy sauce, 2 tsp Dak-kkochi blend and ¼ tsp salt. Leave to one side.
Mix the remaining 2 tbsp soy sauce with the gochujang, honey, 1 tbsp vegetable oil, the remaining Dak-kkochi blend and ¼ tsp salt to a thick paste. Stir in the chicken to fully coat.
Cook the rice now.
Thread the marinated chicken onto 4 skewers, alternating with the 3 cm lengths of spring onion, then grill in a foil lined tray (or directly on the grill if using a BBQ) on a high heat for , turning and brushing frequently with any excess marinade, or until cooked through and charred around the edges.
Serve the dak-kkochi with the sticky rice and beansprout salad on the side.

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