Friday, July 9, 2021

Chicken on a Stick

Yesterday I harvested the scallions from our veggie garden, and while a little on the thin side they were nice and crisp.

Scallions have a lighter, sweeter taste than most onions, so you can eat them raw in salads or other dishes.

I used most of ours to make dak-kochi, which is one of the most popular street foods in Korea. After assembling the chicken and scallions on skewers I broiled them in the oven for about 15 minutes. Sue from My Korean Kitchen has a nice recipe for a grilled version with two kinds of sauces that I've also made in the past. If you don't want to make your own sauce you can use a bottled marinade like P.F. Chang's Teriyaki. A great light dinner for summer.

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