Food and Wanders

Korean Chicken Barbecue Recipe or Dakkochi

Korean Chicken Barbecue Recipe or Dakkochi

Korean Chicken barbecue on a skewer or Dakkochi is more flavorful than our own Filipino Chicken barbecue. Why? Is it because of the added heat to it or maybe the cooking wine? I could already tell the difference when the smoke started to come out of my grill. Don’t get me wrong I crave for my Filipino Chicken barbecue even during the winter season but you have to try this so you  know what I am talking about.

This could be served as an appetizer or an entree. It really doesn’t matter. While barbecuing it can be appetizer with your favorite cider or wine when you’re feeling a little fancy, and have friends over for parties. Drinking and grilling, sounds like fun huh?

I eat mine with my favorite rice.  Yes Filipinos and their rice obsession! Red sweet rice oh heavens yes! Reminds me back in the good old days.

Grill marks it is! I started the barbecue by myself and when the smoke started going around, my dog and my boys came and joined me! Now that says a little something. Now turn on your grill and lets start  preparing. Summer is around the corner and you don’t want to fire up your kitchen when the weather is hot. This is the version of Seonkyoung Longest only I used 3 pounds of chicken instead of just a pound. However I adjusted the portion of the marinade, especially how spicy it is. I can only tolerate from mild to medium level of spicy foods. In my opinion when the food is too hot, the real flavor is wasted.

Korean Chicken Barbecue Recipe or Dakkochi
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Average: 0/5

Prep Time: 30 minutes

Cook Time: 12 minutes

Category: Appetizer

Cuisine: Korean

Yield: 19

Calories per serving: 161.17 kcal

7.48 g

Saturated fat per serving: 2.03 g

Carbs per serving: 5.85 g

Protein per serving: 16.07 g

Fiber per serving: 0.48 g

Sugar per serving: 4.02 g

Sodium per serving: 601.08 mg

0.08 g

45.84 mg

Korean Chicken Barbecue Recipe or Dakkochi

Ingredients

  • 3 pounds of chicken breast or chicken thigh cut in 1 inch pieces or smaller
  • 12 green onions cut in the same size as the chicken
  • 19 skewers or more ( I used 11.75inch)
    Marinade
  • 1 tsp salt
  • 1 tsp black pepper
  • ⅓ cup rice cooking wine
  • 1 thumb size piece of grated ginger
  • 6 cloves of grated garlic
    For the sauce - mix all together and set aside
  • ¾ cup soy sauce
  • ½ cup brown sugar
  • 1 TBSP Korean red pepper flakes ( you can add more)
  • 1 TBSP sesame oil

Instructions

  1. Place the chicken in a large mixing bowl. Add the 5 marinade ingredients. Mix and cover with plastic wrap, marinate for 30 minutes.
  2. Assemble the chicken and green onions. Start with the white part of the green onions and then the chicken. Mine takes about 4 to 5 pieces of chicken on the skewer. I am using a 11.75 inch skewer. You can use any size you wish.
  3. Brush the grill with some oil to prevent the chicken from sticking. Grill on one side for 2 to 5 minutes and flip it over to brush the sauce. Keep brushing the sauce on both sides until meat is fully cooked. About 10 to 12 minutes total.
  4. Serve immediately with your favorite drinks! Cheers!
Nutrition label for Korean Chicken Barbecue Recipe or Dakkochi
https://spoonandbleuz.com/2017/05/07/korean-chicken-barbecue-recipe-dakkochi/

 

 

 



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