Dak Bulgogi (Korean Style Spicy Chicken) Kabobs
Dak Bulgogi (Korean Style Spicy Chicken) Kabobs

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, dak bulgogi (korean style spicy chicken) kabobs. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Dak Bulgogi (Korean Style Spicy Chicken) Kabobs is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Dak Bulgogi (Korean Style Spicy Chicken) Kabobs is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook dak bulgogi (korean style spicy chicken) kabobs using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Dak Bulgogi (Korean Style Spicy Chicken) Kabobs:
  1. Prepare 12-15 bamboo skewers soaked in water for at least an hour
  2. Take 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)
  3. Make ready 2 Tablespoons minced garlic (about 3 cloves)
  4. Prepare 1 teaspoon minced fresh ginger root (or you could use about 1/4 teaspoon dry ginger powder)
  5. Take 1 green onion, finely chopped
  6. Make ready 1/8 cup sugar
  7. 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
  8. Get 1/8 cup low sodium soy sauce
  9. Make ready 1 teaspoon kosher salt
  10. Take 1.5 Tablespoons neutral oil (like vegetable, canola, grapeseed)
  11. Get 1 large onion, cut into 1" pieces for skewering and tossed with 2 teaspoonfuls of oil
Instructions to make Dak Bulgogi (Korean Style Spicy Chicken) Kabobs:
  1. In a large mixing bowl, mix together all the ingredients except the onion, making sure to incorporate all of them thoroughly.
  2. 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.
  3. 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.
  4. Over a medium low grill, cook the kebabs about 15 minutes, covered, turning them every 5 minutes.
  5. Enjoy!

So that’s going to wrap it up with this exceptional food dak bulgogi (korean style spicy chicken) kabobs recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!