Dak Kkochi (Grilled Chicken and Spring Onion Skewers)
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Ingredients
- 600 g boneless chicken thighs, diced
- 8 spring onions
- 2 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tbsp caster sugar
- 2 garlic cloves
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 301 kcal
- Protein
- 29.4 g
- Carbohydrate
- 9.2 g
- of which sugars
- 5.9 g
- Fat
- 16.1 g
- of which saturates
- 4.1 g
- Fibre
- 1.3 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the gochujang, soy sauce, sugar, garlic and sesame oil into a glaze.
- 2
Cut the spring onions into short lengths and thread onto skewers alternating with the chicken.
- 3
Brush the skewers with half the glaze.
- 4
Heat a griddle pan or grill to high and cook the skewers for 10-12 minutes, turning occasionally and brushing with the remaining glaze, until the chicken is cooked through with no pink remaining.
- 5
Scatter with toasted sesame seeds and serve hot.
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