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Korean Chicken Skewers with BBQ sauce- Dakkochi Gui with Ssamjang Recipe

Ingredients for people

    For the meat
  • Chicken thigh(s) : 12 whole
  • Oyster mushroom(s) : 300 g
  • Spring onion(s) : 3 bunch

  • For the sauce
  • Doenjang- Korean soyabean paste : 60 g
  • Gochujang - Korean chili paste : 20 g
  • Mirin : 60 ml
  • Gochugaru : 30 g
  • Sesame oil : 30 ml
  • Caster sugar : 0.5 tbsp
  • Garlic clove(s) : 2 whole
  • Spring onion(s) : 2 whole
  • 1For the sauce

    Peel and finely cut the garlic.
    Trim and finely chop two of the spring onions.

    Mix the bean paste, chili paste, pepper powder thoroughly with the sesame oil, sugar garlic and spring onion.

  • 2For the meat

    Soak some bamboo skewers in cold water

    Skin and de-bone the chicken thigh, cut into 5-6 cm strips.
    Cut the 3 bunches of Spring onions into 6-7 cm sticks.

    Cut the mushrooms into similar sizes to the chicken.

    Thread the meats, onion and mushrooms on to the skewers.

  • 3To Cook

    Preheat an overhead grill or a char-grill pan to high heat.

    Brush the marinade onto the skewers and place on/in the grill.
    After 2-3 minutes brush again with the marinade and continue to cook until the chicken juices run clear.

Chef's tip

«This marinade goes well with the taste of barbecued meats, the skewers can bee prepared the day before, for extra flavour marinate them in the sauce overnight.»

Ssamjang is a thick spicy sweet sauce, perfect for barbecued meats either as a marinade or a dip!

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  • Preparation  10mins
  • Cooking time  10mins
  • Rest time  0h