Dak Ggochi Korean Food

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Ingredient

– 2 tablespoons mirin – 1 tablespoon reduced-sodium tamari – 1 tablespoon toasted sesame oil – 1 large clove garlic, grated – 1 pound boneless, skinless chicken thighs, trimmed and cut crosswise into 24 strips (3/4 inch wide)

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– 12 large shiitake mushrooms, stemmed and halved – 24 3-inch-long pieces scallion (from 2-3 bunches), white & light green parts only – 2 tablespoons canola oil – ¼ teaspoon kosher salt – 6 tablespoons Ssamjang (see Tips)

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DIRECTIONS

       STEP 1

In a large bowl, combine mirin, tamari, sesame oil, and garlic. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour, but up to 1 day, stirring periodically.  

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       STEP 2 

1. Preheat grill to medium. 

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      STEP 3 

In a medium bowl, combine mushrooms, scallions, canola oil, and salt. Thread scallions, chicken, and mushrooms alternately onto 8 skewers, leaving a little space between each component to ensure uniform cooking.  

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      STEP 4 

Grease the rack of the grill. There should be a total of five to six minutes spent grilling the skewers  

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During which time the vegetables and chicken should be browned and cooked thoroughly. Be sure to serve with ssamjang.    

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In a large bowl, combine mirin, tamari, sesame oil, and garlic. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour, but up to 1 day, stirring periodically.   

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