Korean Kebabs Recipes

KOREAN CHILLI, SESAME & HONEY CHICKEN

Steps:

• Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
• Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
• Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.

KOREAN KEBABS

Steps:

• Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, red chile powder, salt, and pepper. Add pork to marinade; turn to coat.
• Marinate pork in the refrigerator for 2 to 4 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
• Thread pork, onion, mushrooms, red bell pepper, and zucchini onto skewers. Transfer to the baking sheet. Pour marinade on top.
• Bake in the preheated oven until pork is tender and browned, about 30 minutes.

KOREAN BEEF KABOBS (ASIAN)

Steps:

• Cut tenderloin or sirloin beef up into big chunks (2" x 2" cubes). Score 1/4' deep all sides with a sharp knife (several slices per side). Using a two prong fork, pierce the meet repeatedly on all sides (3 or 4 times per side). This will allow the juices to work their way deep into the meat.
• Chop the scallions (just the white part) and mince the garlic.
• Add all the ingrediences together and pour over the meat in a non-reactive container. I use a large zip lock bag.
• Marinate the meet for at least 12 hrs (24 is best).
• Place the meat on skewers with your choice of veggies in between. I like onions, bell peppers, and mushrooms.
• Grill over hot coals turning occasionally and brushing often with remaining marinade. Cook to desired doneness.

KOREAN CHICKEN SKEWERS (DAKKOCHI)

Steps:

• Combine all ingredients in a medium bowl. Mix them well. Set it aside until needed.
• -Combine the soy sauce, honey, ginger and garlic in a sauce pan and boil it over medium low heat until it starts lightly bubbling. In the mean time, combine the water and cornstarch in a small bowl and whisk it well.-When the sauce in the sauce pan starts bubbling, pour over the cornstarch mixture. Whisk them well until the sauce is well blended and thickens. (Do not over-thicken as it will be difficult to spread over the chicken later. The sauce should be still slightly runny.)-Remove from the heat and set it aside until needed.
• Immerse the skewers in some water (if using wooden skewers) for about 30 mins.
• Place the chopped chicken pieces into a mixing bowl. Add the rice wine, some salt and pepper. Mix them well. Set it aside while other ingredients are being prepared (about 5 mins).
• Remove your bamboo skewers from the water (from step 1) and gently wipe them with kitchen paper. Put through chicken and green onion pieces onto a skewer in alternating order. Make sure all the meat and green onions are tightly packed. It should give you 12 skewers based on mid length skewers (25cm / 9.8 inch).
• -Spray some cooking oil over your choice of cooking element (e.g. grill / skillet / sheet pan). Place the chicken skewers on a grill / skillet or under broiler and cook them over medium high heat. About 3 mins later turn the skewers around and start brushing your choice of sauce onto the chicken and green onions.-In about 2 mins, reduce the heat to medium and turn the skewer over again and brush the sauce. Reduce the heat to low.-From here onward, continue to turn the skewers and brush the sauce on the skewers until the chicken is fully cooked and charred to your taste. Serve immediately.