Dak-kkochi are sweet and spicy Korean chicken skewers - they're an increasingly popular street food in Korea, but also really simple to make at home! The sticky, grilled kebabs are typically served with either a mild soy or spicy gochujang (Korean red pepper paste) marinade. Here we’ve got the spicy option (of course!), using chunks of spring onion to alternate with the chicken which caramelises and crisps up under the grill, and we're serving them with sticky rice cubes and a tangy kimchi slaw. 

• Kimchi Slaw Blend: Korean chilli, red bell pepper, coriander, garlic, chives
• Dak Kkochi Blend: garlic, black pepper, white SESAME, Korean chilli, red bell pepper
• Sesame Seeds: white SESAME, black SESAME
  
  May contain CELERY and MUSTARD. Allergens are listed in CAPITALS

• 500g diced chicken (thighs are best)
• 1 medium Chinese leaf cabbage or small Savoy cabbage
• 2 bunches of spring onions
• 1 tbsp tomato puree or gochujang
• 2 tbsp soy sauce (any type)
• 3 tbsp vinegar (rice, white wine or cider vinegar is best)
• 50g sugar
• 300g Japanese sushi rice or use risotto or paella rice

• Loaf tin
• Skewers x 4
• Large lidded pan
• Cling film
• Kitchen foil