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Ingredients requirements Dak Bulgogi (Korean Style Spicy Chicken) Kabobs:
- Need 12-15 bamboo skewers soaked in water for at least an hour
- Provide 2-2.5 pounds boneless, skinless chicken thighs cut into roughly 1.5-inch cubes (to the extent that you can cut chicken thigh meat into cubes, which is to say not really)
- You need 2 Tablespoons - minced garlic (about 3 cloves)
- Take 1 teaspoon for minced fresh ginger root (or you could use about 1/4 teaspoon dry ginger powder)
- Take 1 of green onion, finely chopped
- Require 1/8 cup - sugar
- Take 1/8 cup - gochujang (Korean red chili paste) You can substitute with sriracha - not quite the same, but you'll get a tasty result
- Prepare 1/8 cup - low sodium soy sauce
- Prepare 1 teaspoon of kosher salt
- Require 1.5 Tablespoons - neutral oil (like vegetable, canola, grapeseed)
- Take 1 of large onion, cut into 1" pieces for skewering and tossed with 2 teaspoonfuls of oil
Dak Bulgogi (Korean Style Spicy Chicken) Kabobs steps:
- In a large mixing bowl, mix together all the ingredients except the onion, making sure to incorporate all of them thoroughly.
- Cover the bowl and set in the fridge to marinate (about 1 hour ideally, and not more than 2). Remember to take the meat out of the fridge about 30 minutes before you're ready to grill. - - If you're using a charcoal grill, start your coals about 20 to 25 minutes before you want to grill. You want a gentle, medium low heat over which to cook these kebabs. - - If gas, just pre-heat your grill to medium low 5 to 7 minutes before cooking.
- Skewer your kabobs so they look like this. - - 6 single layers of onion with 5 roughly 1"layers of chicken skewered between them. As you've probably discovered by now, it's a little challenging to get 1" cubes of meat from chicken thighs, but you generally want a 1" thickness of meat between veg, so you might have to add odd pieces of chicken to the bigger ones to achieve this thickness. - - I used only onions mostly because I think it tastes simple and delicious this way.
- Over a medium low grill, cook the kebabs about 15 minutes, covered, turning them every 5 minutes.
- Enjoy!
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