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Korean Dakkochi | Spicy Chicken Skewers
(0)
30 min
Quick
Knuspr-Küche
Saftiges Hähnchenfleisch und knackige Frühlingszwiebeln am Spieß, glasiert mit einer aromatisch-würzigen Gochujang-Sauce. Dieser beliebte K-Food Streetfood-Klassiker bringt echtes Seoul-Nachtmarkt-Feeling direkt in deine Küche.
Ingredients
Preparation method
Preparation
If you are using wooden skewers, soak them in cold water for about 15 to 20 minutes so they do not burn during frying or grilling.
Cut the chicken breast fillet into bite-sized pieces, about 2 to 3 cm in size. Wash the spring onions thoroughly and cut into pieces of about the same length (approx. 3 cm).
Thread the chicken meat and spring onion pieces alternately onto the prepared wooden skewers so that each skewer is well filled.
Chef's tip
For an extra smoky flavor, you can also cook the skewers directly on the charcoal grill in summer.
A bowl of steaming jasmine rice or pickled radish (Danmuji) goes perfectly with it.
30 min
Under an hour
