Step-by-Step Guide to Prepare Favorite Dak Bulgogi (Korean Style Spicy Chicken) Kabobs

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Super Quick Homemade Dak Bulgogi (Korean Style Spicy Chicken) Kabobs. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Dak Bulgogi (Korean Style Spicy Chicken) Kabobs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dak Bulgogi (Korean Style Spicy Chicken) Kabobs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Dak Bulgogi (Korean Style Spicy Chicken) Kabobs is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can have Dak Bulgogi (Korean Style Spicy Chicken) Kabobs using 11 ingredients and 5 steps. Here is how you cook it.

Dak bulgogi (DAHK BOOLgohgi), dak meaning chicken and bulgogi meaning bbq or grilled meat, is usually spicy-hot whereas the beef kind isn't. But the base of the marinade is fairly similar. I like to use thigh meat because the texture, flavor and fat content holds up better to the marinade than breast meat. This recipe is specifically for kabobs, but you could certainly use whole pieces of boneless thigh meat or even the entire thigh if you like, and cooking times will of course increase accordingly. Generally speaking, I'm not a big fan of overnight marinating. There are very few proteins that won't get a cured texture under the saltiness of most marinades if left to sit in them too long, though fattier cuts do hold up better. The marinating point of diminishing returns is even earlier on meat that's cut kebab-size (1" to 1.5" cubes). Ideally, I would let this marinate for an hour or two at most. It won't be awful if you go longer, but the meat will begin to feel, well, hammy.

Ingredients and spices that need to be Take to make Dak Bulgogi (Korean Style Spicy Chicken) Kabobs:

1. 12-15 bamboo skewers soaked in water for at least an hour
2. 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. 2 Tablespoons minced garlic (about 3 cloves)
4. 1 teaspoon minced fresh ginger root (or you could use about 1/4 teaspoon dry ginger powder)
5. 1 green onion, finely chopped
6. 1/8 cup sugar
7. 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. 1/8 cup low sodium soy sauce
9. 1 teaspoon kosher salt
10. 1.5 Tablespoons neutral oil (like vegetable, canola, grapeseed)
11. 1 large onion, cut into 1" pieces for skewering and tossed with 2 teaspoonfuls of oil

Steps to make 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!

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So that's going to wrap this up for this special food Recipe of Award-winning Dak Bulgogi (Korean Style Spicy Chicken) Kabobs. Thank you very much for reading. I am confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!