Shagdog
Quintessential Chatty Farker
So, there’s an Asian Chicken Appetizer throwdown going on right now. You can check it out here –
http://www.bbq-brethren.com/forum/showthread.php?t=195371
Seemed like a perfect opportunity to make some Dakkochi! Dakkochi is a Korean street food (Skewered chicken cooked over charcoal.) The marinade and sauce are simple, and they’ve got incredible flavor.
The Players – Ginger, Garlic, sesame oil, green onion, sake, soy, pear, and Gochujang. If you aren’t familiar with gochujang, you should get that way. It is phenomenal. It is a fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Awesome flavor. Most Asian grocers should carry it.
Here is the recipe for the marinade –
1 tablespoon gochujang
½ cup sake
3 cloves garlic (grated)
1 inch ginger (grated)
1/2 small onion (grated)
1/2 Asian or Bartlett pear (grated)
1/4 cup soy sauce
1/2 tablespoon sesame oil
1 tablespoon brown sugar
1 bunch green onions (chopped)
Prepped the marinade
I used thighs for this, which is traditionally how its made (with dark meat) I trimmed them up into skewer sized pieces, cleaning up fat etc..
I put that in a ziplock to get happy for a little while and mixed up some sauce. The sauce recipe was as follows
1 tablespoon tomato ketchup
3 tablespoon Sake
1 tablespoon chilli flakes
1 tablespoon gochujang
2 tablespoon soy sauce
2 tablespoon brown sugar
1 tablespoon sesame seeds
1 tablespoon parsley
You can add more chili flakes and or gochujang if you want it hotter. As it is, my kids complained that it was too hot, but I thought it was just right.
Got the chicken out of their bath and skewered. I patted them as dry as I could with a paper towel, but honestly, as hot a fire as I make, the liquid evaporates pretty quick anyways..
On the grill they go!
The flip and brush
And the final product
Oh man was it good! Thanks for looking!
http://www.bbq-brethren.com/forum/showthread.php?t=195371
Seemed like a perfect opportunity to make some Dakkochi! Dakkochi is a Korean street food (Skewered chicken cooked over charcoal.) The marinade and sauce are simple, and they’ve got incredible flavor.
The Players – Ginger, Garlic, sesame oil, green onion, sake, soy, pear, and Gochujang. If you aren’t familiar with gochujang, you should get that way. It is phenomenal. It is a fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Awesome flavor. Most Asian grocers should carry it.
Here is the recipe for the marinade –
1 tablespoon gochujang
½ cup sake
3 cloves garlic (grated)
1 inch ginger (grated)
1/2 small onion (grated)
1/2 Asian or Bartlett pear (grated)
1/4 cup soy sauce
1/2 tablespoon sesame oil
1 tablespoon brown sugar
1 bunch green onions (chopped)
Prepped the marinade
I used thighs for this, which is traditionally how its made (with dark meat) I trimmed them up into skewer sized pieces, cleaning up fat etc..
I put that in a ziplock to get happy for a little while and mixed up some sauce. The sauce recipe was as follows
1 tablespoon tomato ketchup
3 tablespoon Sake
1 tablespoon chilli flakes
1 tablespoon gochujang
2 tablespoon soy sauce
2 tablespoon brown sugar
1 tablespoon sesame seeds
1 tablespoon parsley
You can add more chili flakes and or gochujang if you want it hotter. As it is, my kids complained that it was too hot, but I thought it was just right.
Got the chicken out of their bath and skewered. I patted them as dry as I could with a paper towel, but honestly, as hot a fire as I make, the liquid evaporates pretty quick anyways..
On the grill they go!
The flip and brush
And the final product
Oh man was it good! Thanks for looking!
See the bash thread... However I am sending you some gifts with Chris. BTW, if you want homemade pepperoni on your pizza, bring a knife.
