- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 10 minutes plus 15 mins marinating
- Effort: easy
For the marinade
- 2 tsp toasted white sesame seeds
- 1 tbsp mirin
- 1 tbsp sesame oil
- 1 tsp caster sugar
- 1 tbsp soy sauce
- ½ tsp finely chopped ginger
- ½ tsp finely chopped garlic
For the skewers
- 4 thin bamboo or wooden skewers, soaked in water for 1 hour
- 1 large carrot, sliced into 0.75cm x 7cm batons
- 2 skinless chicken thighs, cut into 0.75cm x 7cm strips
- 3 spring onions, cut into 7cm strips
- 4 Korean rice cakes, cut into 7cm strips and sliced in half lengthwise (see Cook's note)
- 1 tsp vegetable oil
- 1 tsp black sesame seeds
- pinches threads Korean chillies, (optional)
- handfuls baby gem lettuce
Tips and Suggestions
Korean rice cakes, or dduk, can be found in Korean stores or online. Look for the long skinny ones often labelled dokbokki. Unless very fresh they can be hard and difficult to skewer without breaking. If this happens, cut the cakes and microwave for 5-8 seconds until just softened, but not melted.
1. For the marinade: mix all of the marinade ingredients together in a large bowl and set aside.
2. For the skewers: boil the carrots in a pan of boiling salted water for 1-2 minutes, until just tender. Drain and set aside.
3. Add the chicken, carrots, spring onions and rice cakes to the marinade and toss gently to coat. Set aside to marinate for 15 minutes.
4. To assemble the skewers, thread the skewers through one end of the strips of vegetables, chicken and rice cakes (not through the middle), alternating the ingredients until they're all used up.
5. Preheat a griddle pan or frying pan over a high heat and pour in the vegetable oil. Cook the skewers for 3-4 minutes on each side, or until the chicken is cooked through.
6. To serve, arrange the lettuce leaves on serving plates, season with salt and sprinkle with black sesame seeds and chilli threads. Arrange the skewers on top and serve.
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