Korean Skewer GrillKkochi Gui

Kkochi gui — Korean skewers — show up at pojangmacha, the canvas-tent street stalls that appear in Korean neighborhoods and become meeting points in the evenings. The skewers are simple: meat and vegetables alternated on a stick, brushed with a soy-honey marinade, grilled over heat until the edges caramelize. The appeal is partly the format — food on a stick that you can eat standing up — and partly the straightforward, crowd-friendly flavors.

I made kkochi gui for an outdoor gathering in my building's courtyard in Seoul one summer. A neighbor from Scotland, Duncan, had been asking about traditional Korean grilling and I'd suggested we try something accessible rather than the more technical cuts. Kkochi gui works for a group because there's almost no wrong way to eat it and the prep is mostly just cutting and threading.

The skewer soaking tip is something that matters in practice. Wooden skewers that go directly onto a hot grill will start burning at the exposed ends within a minute or two. Soaking them in water for ten minutes before threading means the wood takes longer to char. Metal skewers are even better and eliminate the issue entirely.

The marinade — soy sauce, honey, sesame oil — is the same basic combination used in a lot of Korean grilling applications. Honey caramelizes quickly over high heat and creates a glaze on the outside of the meat. Baste with the leftover marinade during cooking to build up layers.

For color and flavor contrast, use at least two different vegetables on the skewer. Bell pepper and onion are the standard; mushrooms are a good addition if available.