A quick and easy way to enjoy Korean cuisine.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
boneless, skinless chicken thigh or breast
white button mushrooms
scallions or 2 leeks, white portion only
ground white pepper
mul yeot (Korean malt syrup)
freshly ground black pepper
large nashi (Asian) pear
green portion of leeks/onions
water (or beef stock)
Peel the garlic and rinse in cold water.
Peel and core the pear, then cut into small pieces.
Place garlic and pear into a blender or food processor with just enough water to liquify.
Remove most of the upper green portion of the leeks/scallions (leave about 1/2 inch of green, use remaining white portion in the chicken prep). Fine chop the leek/onion green.
Place all ingredients into a mixing bowl and mix well.
Let stand for fifteen minutes.
Cut chicken into roughly 1 inch by one inch cubes.
Crush the garlic.
Grate the ginger.
Cut leek/onion whites into roughly 1 inch sections.
Place chicken, leeks/onions, mushrooms, and seasoning ingredients together in a large mixing bowl and mix well. Let stand for about 5 minutes.
Place the seasoned chicken and vegetables on skewers in the following order; chicken, onion/leek, then mushroom. Finish the skewer with a piece of chicken.
Place skewers in the marinade and let stand five minutes.
Heat vegetable oil in a non-stick pan over high heat.
Place skewers in the pan in a single layer and cook until browned (two to three minutes). Turn and cook another two to three minutes. (Reserve marinade.)
Repeat until all skewers are done.
Grill or Broil:
Heat grill or broiler to high and cook skewers in a single layer, two to three minutes per side.
Heat marinade to boiling in a small pot.
Reduce heat and simmer two to three minutes.
Use as a dipping sauce for skewers.
Serve with steamed white rice and ban chan.