Kkochi
 Mun-kkochi (giant octopus skewers), sora-kkochi (horned turban skewers), and jju-kkochi (webfoot octopus skewers) | |
| Type | Skewers |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
Kkochi (Korean: 꼬치) is a category of Korean food cooked on skewers. The word kkochi means "skewer" in Korean.
Varieties
[edit]| Name | Image | Description |
|---|---|---|
| Dak-kkochi | 
|
Chicken skewers, usually consisting of chunks of chicken meat and pieces of daepa (large scallion) skewered alternately. It is a popular street food in Korea. Similar foods in other cuisines include jujeh kabab, shish taouk, and yakitori. |
| Eomuk-kkochi | 
|
Fishcake skewers, made by threading different types of eomuk (fishcakes) on skewers and cooking them in broth flavored with Korean radish and dasima (kelp).[1] It is a popular winter street food in Korea.[1] |
| Sundae-kkochi | 
|
Sundae, the Korean blood sausage, are sometimes skewered and sold on street, from pojangmacha (street stalls) or bunsikjip (snack bars). The dish is often brushed with gochujang-based sweet and spicy sauce. |
| Tteok-kkochi | 
|
Rice cake skewers, consisting of skewered and fried tteok (rice cakes) brushed with spicy gochujang-based sauce.[2] It is a popular bunsikjip (snack bar) item. |
See also
[edit]References
[edit]- ^ a b Korea Tourism Organization (12 December 2017). "Warm up this winter with tasty Korean treats". Stars and Stripes. Retrieved 2 March 2018.
- ^ Vis, Karin-Marijke (14 June 2016). "6 Traditional Vegetarian Snacks in South Korea". Paste. Retrieved 2 March 2018.
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