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Dak Bulgogi (Korean Style Spicy Chicken) Kabobs is one of the most favored of recent trending foods in the world. It's easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Dak Bulgogi (Korean Style Spicy Chicken) Kabobs is something that I've loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have dak bulgogi (korean style spicy chicken) kabobs using 11 ingredients and 5 steps. Here is how you can achieve that.
Ingredients needed to cook Dak Bulgogi (Korean Style Spicy Chicken) Kabobs:
- 12-15 bamboo skewers soaked in water for at least an hour
- 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)
- 2 Tablespoons minced garlic (about 3 cloves)
- 1 teaspoon minced fresh ginger root (or you could use about 1/4 teaspoon dry ginger powder)
- 1 green onion, finely chopped
- 1/8 cup sugar
- 1/8 cup gochujang (Korean red chili paste) You can substitute with sriracha - not quite the same, but you'll get a tasty result
- 1/8 cup low sodium soy sauce
- 1 teaspoon kosher salt
- 1.5 Tablespoons neutral oil (like vegetable, canola, grapeseed)
- 1 large onion, cut into 1" pieces for skewering and tossed with 2 teaspoonfuls of oil
Steps to make Dak Bulgogi (Korean Style Spicy Chicken) Kabobs:
- 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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