Korean Dak-kkochi, Chicken Skewers

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Andong Hahoe Village

📍 Where this dish comes from: Andong · Andong Hahoe Village
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Korean Dak-kkochi, plated and ready to serve

Dak-kkochi are juicy chicken and scallion skewers grilled over charcoal and brushed with a sweet soy or spicy glaze. They are one of the most popular street foods in Korea, sold from carts at markets and festivals. Make them on the grill or under the broiler.

Per serving: 327 calories · 2.9 g net carbs · 46 g protein · 13 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Dak-kkochi

Korean Dak-kkochi, plated and ready to serve

Korean Dak-kkochi, Chicken Skewers

Dak-kkochi are juicy chicken and scallion skewers grilled over charcoal and brushed with a sweet soy or spicy glaze. They are one of the most popular street foods in Korea, sold from carts at markets and festivals. Make them on the grill or under the broiler.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Course: Main Course
Cuisine: Korean
Servings: 4 servings
Calories: 327kcal

Ingredients

  • 2 pounds boneless chicken thighs cut into 1 1/2-inch pieces
  • 6 thick scallions white and light green parts, cut into 1 1/2-inch pieces
  • Marinade: 2 tablespoons soy sauce, 3 cloves garlic minced, 1 teaspoon grated ginger, 1 tablespoon sesame oil, 1/4 teaspoon pepper
  • Glaze: 2 tablespoons soy sauce, 2 tablespoons allulose, 1 tablespoon sugar-free ketchup, 1 teaspoon gochugaru (optional)
  • 12 skewers (soak wooden ones in water for 30 minutes)

Instructions

  • Toss the chicken with the marinade ingredients and refrigerate for at least 30 minutes.
  • Thread the chicken onto skewers, alternating with scallion pieces.
  • Simmer the glaze ingredients in a small saucepan for 2 minutes, until slightly thick.
  • Grill over medium-high heat or under a hot broiler for 4 to 5 minutes per side, until the chicken is charred at the edges and cooked through (165°F/74°C).
  • Brush generously with the glaze during the last 2 minutes, turning to caramelize all sides. Serve hot.

Notes

Glaze only at the end; allulose browns quickly and can burn if it goes on too early. Thigh meat stays juicier than breast on the grill.
Chef's Tip: Squeeze the pieces tightly together on the skewer so the chicken stays moist in the center while the edges char.
Keto Swap: Street vendors use a syrupy glaze made with corn syrup and ketchup. Allulose and sugar-free ketchup give the same sticky shine.
Success Tip: Make half the skewers without gochugaru for children, and serve with a crunchy cabbage salad.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 327kcal | Protein: 46g | Fat: 13g | Fiber: 0.9g
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Cooking Korean Dak-kkochi in the kitchen

About This Dish

Kkochi means skewer, and dak-kkochi is one of the classic foods sold at Korean traditional markets and festivals. Vendors grill them over charcoal and dip them in pots of sauce right in front of customers, often asking whether you want them mild or spicy. The scallion pieces between the chicken are traditional and are called pa. Myeongdong, Seoul’s shopping district, is known for its evening street food stalls, where dak-kkochi is a top seller. Skewered meats like this have a long history in Korea, going back to grilled dishes called sanjeok served at feasts.

Pairs Well With

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 5: Chicken (Andong Hahoe Village). See all Korean recipes

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