Korean Chicken Skewer

Ingredients

– 2 tablespoons mirin – 1 tablespoon reduced-sodium tamari – 1 tablespoon toasted sesame oil – 1 large clove garlic, grated – 1 pound boneless, skinless chicken thighs, trimmed and cut crosswise into 24 strips (3/4 inch wide)

– 12 large shiitake mushrooms, stemmed and halved – 24 3-inch-long pieces scallion (from 2-3 bunches), white & light green parts only – 2 tablespoons canola oil – ¼ teaspoon kosher salt – 6 tablespoons Ssamjang (see Tips)

STEPS 

STEP 1

In a large bowl, combine mirin, tamari, sesame oil, and garlic. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour, but up to 1 day, stirring periodically. 

STEP 2

Preheat grill to medium.

STEP 3

In a medium bowl, combine mushrooms, scallions, canola oil, and salt. Thread scallions, chicken, and mushrooms alternately onto 8 skewers, leaving a little space between each component to ensure uniform cooking. 

STEP 4

Oil the grill rack. Grill the skewers, flipping once, until the veggies and chicken are browned and cooked through, about 5 to 6 minutes total. Serve with ssamjang. 

KOREAN CREAM CHEESE GARLIC BREAD

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