Recipes - Korean

Dakkochi Gui (Korean Chicken Skewers)
Dakkochi Gui (Chicken Skewers) Recipe


Dakkochi Gui, or chicken skewers, are a popular Korean street food. The grilled Chicken skewers are a tender, juicy treat bursting with sweet and slightly spicy flavours! Try this Korean recipe.
Cooking Time: < 15mins
Serves:3 to 4
Total time: < 15mins
Course: Side
Cook Method: Grill/BBQ
Cuisine: Korean









Ingredients:

10 pieces oyster mushroom or shimeji mushroom
100g chicken thigh fillet
4 stalks spring onions (cut 6-7cm in stick shape)
10 bamboo skewers

Sauce

½ tbsp sugar
1 pkt Obap Korean Spicy BBQ Marinade




Steps:
  1. Mix ½ tbsp of sugar with 100g of Obap Korean BBQ Marinade sauce thoroughly and set aside.
  2. Cut the mushrooms in half and cut the chicken (Daokkochi) in slice about 6-7cm of 10 pieces.
  3. Cut the spring onions into strips that are approximately the same in length and thickness as chicken.
  4. Thread pieces in order of mushrooms, chicken, spring onions and mushroom through the each skewer. Repeat until all the ingredients are used up.
  5. Brush the skewered ingredients with the sauce and cook on the hot pan with 1 tbsp cooking oil using non-stick skillet and sizzling for 2-3 mins on each side until the chicken and mushrooms are cooked. Serve hot.

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Dakkochi Gui (Korean Chicken Skewers)

Dakkochi Gui (Korean Chicken Skewers)

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Dakkochi Gui, or chicken skewers, are a popular Korean street food. The grilled Chicken skewers are a tender, juicy treat bursting with sweet and slightly spicy flavours! Try this Korean recipe.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: < 15mins
Course: Side
Cook Method: Grill/BBQ
Cuisine: Korean
Ingredients

10 pieces oyster mushroom or shimeji mushroom
100g chicken thigh fillet
4 stalks spring onions (cut 6-7cm in stick shape)
10 bamboo skewers

Sauce

½ tbsp sugar
1 pkt Obap Korean Spicy BBQ Marinade

Instructions
  1. Mix ½ tbsp of sugar with 100g of Obap Korean BBQ Marinade sauce thoroughly and set aside.
  2. Cut the mushrooms in half and cut the chicken (Daokkochi) in slice about 6-7cm of 10 pieces.
  3. Cut the spring onions into strips that are approximately the same in length and thickness as chicken.
  4. Thread pieces in order of mushrooms, chicken, spring onions and mushroom through the each skewer. Repeat until all the ingredients are used up.
  5. Brush the skewered ingredients with the sauce and cook on the hot pan with 1 tbsp cooking oil using non-stick skillet and sizzling for 2-3 mins on each side until the chicken and mushrooms are cooked. Serve hot.

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