Spicy Korean Chicken Skewers (Dak-kkochi)

Steps

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1. 1
   Prepare the spicy sauce by mixing gochujang, rice syrup, Korean red chili powder, apple vinegar, cooking oil, and water together. The sauce should have a balanced sweet, spicy, and tangy flavor with a glossy, thin consistency.
   ▶ ≈0:51
2. 2
   Clean the chicken breast thoroughly, removing any excess connective tissue and sinews. Pat the meat dry to remove surface moisture.
   ▶ ≈1:55
3. 3
   Season the chicken with soy sauce, black pepper, minced garlic, and sliced scallions. Mix gently to evenly coat the meat with seasonings, being careful not to add too much salt since the red chili sauce will be applied later.
   ▶ ≈3:17
4. 4
   Soak the rice cakes for 30 minutes or overnight if time permits. Using 10-inch wooden skewers, alternate threading chicken pieces and rice cake pieces, with scallion segments interspersed. Microwave the cakes for about 30 seconds to soften them slightly.
   ▶ ≈4:11
5. 5
   Preheat the outdoor grill. Place the skewered chicken and rice cakes on the grill without a cover and cook for about 5 minutes.
   ▶ ≈6:07
6. 6
   Flip the skewers and continue grilling for another 5 minutes until the chicken is approximately 98% cooked through.
   ▶ ≈6:20
7. 7
   Brush the prepared red chili sauce generously onto the chicken and rice cakes, coating them evenly to achieve a glossy red finish.
   ▶ ≈6:51
8. 8
   Wait 1 minute, then flip the skewers again and coat the other side with the remaining red chili sauce. Continue grilling until the chicken is fully cooked and the surfaces are charred and caramelized.
   ▶ ≈7:16
9. 9
   Transfer the cooked skewers to a serving plate and let cool slightly before enjoying. The chicken should be juicy, the rice cakes chewy with a slightly crispy exterior.
   ▶ ≈8:07