Dak kkochi are the skewers sold from carts outside Korean subway stations, turned over charcoal and painted with a red glaze that goes sticky at the edges. Thigh meat, chunks of spring onion, and not much else.
A ridged grill pan gets you close enough at home, and the whole thing cooks in ten minutes because the chicken is cut small. Serve with lettuce leaves and cucumber so people can wrap them, which is how they are usually eaten anyway.
