Korean Gochujang Chicken Skewers (Dak-kkochi), Five Skewers

Soak five to six wooden skewers in cold water for 30 minutes and cut chicken into 4–5 cm pieces. Do not wash raw chicken.

Toss chicken with 1 tbsp soy sauce, 1/4 tsp pepper, four minced garlic cloves and a scallion; cover and refrigerate 30 minutes.

Mix 1/3 cup each gochujang and syrup, 2 tbsp each chili flakes, vinegar and oil, and 1/4 cup water.

Thread four to five pieces of chicken on each of five skewers, optionally alternating large scallions. Grill rice cake separately due to different cooking time.

Pan-grill over medium-high heat for roughly five minutes per side. Check that the thickest chicken reaches 74°C, cooking longer if required.

After cooking chicken through, glaze with a clean brush and cook 1–2 minutes on each side; lower heat if sauce scorches.

Serve five skewers hot, removing sharp sticks for children. Never place cooked chicken on a raw-meat plate.

Refrigerate leftovers within two hours, use within three to four days or freeze, and reheat to 74°C.