Dak Ggochi – Korean Chicken Skewers

The first time I tried Dak Ggochi (Korean Chicken Skewers), I was walking through a bustling night market, drawn in by the smoky aroma of grilled chicken and the sound of sizzling skewers. Vendors skillfully brushed a glossy, red sauce over the skewers as they cooked, creating a perfect balance of sweet, spicy, and savory flavors. With just one bite, I understood why this street food was so popular—it was tender, juicy, and packed with bold flavors that made it impossible to eat just one.

Dak Ggochi is a staple of Korean street food, loved for its simplicity and addictive taste. The chicken is marinated in a rich gochujang-based sauce, then grilled until slightly charred and caramelized. Whether enjoyed as a quick snack or part of a meal, these skewers are a must-try for anyone who loves Korean flavors. The best part? You can easily make them at home with just a few ingredients!

What's Dak Ggochi

Dak Ggochi (닭꼬치) translates to “chicken skewers” in Korean, with "dak" meaning chicken and "ggochi" referring to food threaded onto skewers. It’s a beloved street food found at night markets, food stalls, and festivals across Korea. The appeal of Dak Ggochi lies in its bold flavors, tender texture, and the satisfying combination of sweet, spicy, and savory in every bite.

Unlike deep-fried snacks, Dak Ggochi is grilled, giving it a smoky aroma and a deliciously caramelized glaze. The sauce, typically made with gochujang (Korean red pepper paste), soy sauce, garlic, and honey, coats the chicken beautifully, creating a sticky, flavorful coating. Some variations include green onions, sesame seeds, or a final drizzle of sesame oil for extra depth of flavor.

This dish is popular among people of all ages and can be customized to suit different spice levels. Whether mild or extra spicy, Dak Ggochi delivers a rich taste that keeps you coming back for more. It’s perfect as a snack, party food, or even as part of a meal with rice and side dishes. The best part? You can easily recreate this authentic Korean street food at home with simple ingredients and a grill or stovetop pan!

What You Need to Make Dak Ggochi?

Making Dak Ggochi at home is easier than you might think, and with the right ingredients, you can enjoy this delicious Korean street food anytime. Here’s a list of what you’ll need:

Ingredients for the Chicken

• Boneless, Skinless Chicken Thighs (or breasts if you prefer leaner meat)
  • Chicken thighs are the best choice for Dak Ggochi because they’re more tender and juicy than chicken breasts. You can also use chicken breasts if you prefer, but thighs will give a more flavorful result.
• Wooden Skewers
  • You’ll need skewers to thread the chicken onto. Be sure to soak them in water for about 30 minutes before using to prevent them from burning while grilling.

For the Sauce

• Gochujang (Korean Red Pepper Paste)

  • The star ingredient of the sauce. Gochujang provides the perfect balance of heat and sweetness that gives Dak Ggochi its signature flavor.

• Soy Sauce

  • Adds saltiness and depth to the sauce, balancing the heat from the gochujang.

• Garlic

  • Minced garlic brings an aromatic richness to the sauce, complementing the spice and savory notes.

• Honey or Sugar

  • This adds a touch of sweetness, helping to balance the spice from the gochujang and creating that beautiful caramelized glaze on the chicken.

• Sesame Oil

  • Sesame oil gives the sauce a nutty, aromatic flavor that enhances the overall taste of the dish.

• Sesame Seeds (optional)

  • For a little crunch and added flavor, sesame seeds are sprinkled on top of the skewers after grilling.

• Green Onions (optional)

• Finely chopped green onions can be used to garnish the skewers and add a fresh, vibrant flavor.

Step-by-Step Cooking for Dak Ggochi

1. Prepare the Chicken

• Cut the Chicken:
  Start by cutting your boneless, skinless chicken thighs into bite-sized pieces. About 1 to 1.5-inch cubes work best for easy skewering and grilling.

• Soak the Skewers:
  If you're using wooden skewers, soak them in water for 30 minutes. This will prevent them from burning on the grill or stovetop.

2. Make the Marinade/Sauce

• Mix the Ingredients:
  In a bowl, combine the following ingredients for the marinade:
  • 3 tablespoons gochujang (Korean red pepper paste)
  • 2 tablespoons soy sauce
  • 2 cloves garlic (minced)
  • 1 tablespoon honey or sugar
  • 1 tablespoon sesame oil
    Stir everything together until you get a smooth, well-blended sauce. Taste the sauce and adjust the sweetness or spice level by adding more honey or gochujang, depending on your preference.

3. Marinate the Chicken

• Coat the Chicken:
  Place the chicken pieces in a bowl or resealable bag and pour the sauce over it. Use your hands (or a spoon) to coat the chicken evenly with the marinade. Let it marinate in the fridge for at least 30 minutes, but for even more flavor, you can marinate it for a few hours or overnight.

4. Skewer the Chicken

• Thread the Chicken onto Skewers:
  Take the soaked skewers and carefully thread the marinated chicken pieces onto them. Be sure to pack the chicken snugly, but leave a little space between each piece for even cooking.

5. Grill the Chicken

• Grill on Medium Heat:
  Preheat your grill, grill pan, or stovetop griddle to medium heat.
  • If grilling, oil the grill lightly to prevent sticking.
  • If using a grill pan, heat it on medium-high and brush with a little oil.
    Place the skewers on the grill or in the pan, turning occasionally for even cooking. Grill the chicken for about 8–10 minutes, or until the chicken is cooked through and has a slightly crispy, caramelized exterior.
  • While grilling, periodically brush the chicken with more of the marinade to create a glossy glaze and enhance the flavor.

6. Garnish and Serve

• Finish and Garnish:
  Once the chicken is grilled to perfection, remove the skewers from the heat and let them rest for a minute.
  • If you like, sprinkle sesame seeds and chopped green onions over the skewers for a burst of freshness and crunch.
  • You can also serve them with a side of steamed rice or kimchi for an authentic Korean meal.

7. Enjoy!

• Serve and Enjoy:
  Your homemade Dak Ggochi is now ready to be devoured! These skewers are perfect for a snack, appetizer, or a main course at any time of the day. The smoky, spicy-sweet chicken is sure to be a crowd-pleaser!

Tips for the Best Dak Ggochi

• Use Chicken Thighs for Juiciness: Chicken thighs are more flavorful and tender than chicken breasts. They stay juicy even after grilling, giving you that perfect, moist texture. If you prefer a leaner option, chicken breasts will work, but they might not be as juicy.
• Don’t Skip the Marinade: Let the chicken marinate for at least 30 minutes, but for even better flavor, marinate it for a few hours or overnight. The longer the chicken sits in the sauce, the more flavorful it will be.
• Grill on Medium Heat: Grilling on too high of heat can cause the chicken to burn on the outside while remaining raw on the inside. Medium heat ensures even cooking and gives the chicken a crispy, golden exterior.
• Baste for Extra Flavor: As you grill, brush the chicken with the remaining marinade to enhance the glaze and add more depth of flavor. Just be sure to reserve some marinade for serving.
• Watch the Chicken Carefully: Grill the chicken for about 8–10 minutes, but keep an eye on it. The pieces can cook quickly, and you don’t want them to dry out. When the internal temperature reaches 165°F (75°C), the chicken is ready.

How to Serve Dak Ggochi

Serve as an Appetizer or Snack: These skewers make a perfect appetizer for any meal or as a tasty snack. Pair them with a cold drink for a quick and satisfying bite.

Pair with Rice: For a more filling meal, serve Dak Ggochi with a side of steamed rice. The sweetness and spice from the chicken pair wonderfully with the neutral flavor of the rice.

Add Side Dishes (Banchan): Traditional Korean meals often come with a variety of side dishes known as banchan. Serve your Dak Ggochi with some kimchi, pickled radishes, or steamed vegetables for a complete meal.

Garnish with Fresh Herbs: Garnish your skewers with sesame seeds, chopped green onions, or a drizzle of sesame oil for extra flavor and a touch of color.

Wrap in Lettuce Leaves: For a more interactive and fun way to eat, wrap the grilled chicken in fresh lettuce leaves along with a little rice and a dollop of gochujang (optional). This is a common way to enjoy Korean grilled meats.