Ttukdak Hyung's Yeontong Kkochi
Boiled chicken hearts threaded onto skewers, brushed with a special sauce made from teriyaki sauce, oyster sauce, and cheongju, then grilled until golden brown — a nostalgic street snack.
Ingredients needed 2 servings
Recipe
Cooking tips
- Thoroughly wash the blood inside the hearts and blanch them with soju to completely eliminate the gamey odor.
- For a charred, direct-heat flavor, pan-grill the skewers well; for a cleaner, easier method, use an air fryer.
- If you prefer a spicy kick, top with gochugaru (Korean chili flakes) or chopped cheongyang chili peppers, or swap mayonnaise for a spicy sauce.
Recommended for
- Those who miss the sweet and savory skewer snacks from street stalls.
- Those looking for a light home bar menu to pair with beer or soju.
- Those who want to make fun and delicious skewer snacks for kids.
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