Shagdog
Quintessential Chatty Farker
- Joined
- Jul 1, 2013
- Location
- Grayslak...
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!