Dak Moksal Gui (Grilled Chicken Neck Meat) with Shishito Peppers
A dak moksal gui dish where chicken neck meat is soaked in milk to remove gamey odors, marinated in savory tuna extract sauce, and pan-seared until nicely browned with vegetables.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This specialty cut of chicken neck meat is soaked in milk to eliminate any off-flavors, then marinated in a savory seasoning. As the moisture cooks off in the pan, garlic and chili peppers are tossed in over high heat to crisp-fry, making it wonderful as a drinking snack or a dinner side dish.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Chicken neck meat400 g
- Shishito peppers (kkwari-gochu)10
- Garlic15 cloves
- Cheongyang chili pepper (hot green chili)3
- Milk
Seasoning
- Tuna extract sauce (chamchi-aek)1 tbsp
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Mirin (cooking rice wine)1 tbsp
- Sugar1 tbsp
- Ground black peppera little
- Salta little (for finishing while cooking)
- Onion, mushrooms, or bell peppers are also great.
- Pouring enough milk to submerge the meat and soaking it for 30 minutes helps remove the chicken odor.
- Marinate for 1 to 2 hours so the flavors soak in well.
Steps
Prepare ingredients
Here is 400g of chicken neck meat.
Here are the supporting ingredients to go with the grilled neck meat: garlic, shishito peppers (kkwari-gochu), and Cheongyang chili pepper (hot green chili).
Onion, mushrooms, or bell peppers are also great.
Trim the chicken neck meat
Chicken neck meat does not have much fat attached, but if anything bothers you, trim it off with kitchen shears.
Pouring enough milk to submerge the meat and soaking it for 30 minutes helps remove the chicken odor.
Rinse it several times in water so no milk residue remains, then drain the water.
Season
Place the chicken neck meat in a bowl to season and marinate it.
Add 1 tbsp tuna extract sauce (chamchi-aek), 1 tbsp minced garlic, 1 tsp minced ginger, 1 tbsp mirin (cooking rice wine), 1 tbsp sugar, and a little ground black pepper, then mix well and marinate for 1 to 2 hours so the seasonings soak in thoroughly.
Slice vegetables
These will be added at the very end when grilling the chicken, so slice the garlic not too thinly and diagonally slice the Cheongyang chili pepper.
Cut the shishito peppers into 2 to 3 bite-sized pieces.
Stir-fry
Place the meat into an ungreased pan and stir-fry it.
As it cooks, quite a bit of fat and juices will release from the chicken. Tilt the pan to pour it off, or wipe it away with paper towels.
Once it is stir-fried until well-cooked and dry with no liquid left...
Pan-sear over high heat
Add the garlic and Cheongyang chili pepper and cook over high heat so the aromas of the garlic and pepper infuse, then add the shishito peppers at the end and stir-fry as if searing, tossing until golden brown. Since the seasoning might be a bit mild, adjust with salt at the end.
Finish
It is delicious just stir-fried like this, but
lightly searing it with a kitchen torch at the end adds a smoky char and makes it much more delicious.
This seasoning is also great for stir-frying thinly sliced pork belly or chicken gizzards...
It would also be delicious if you use a little curry powder instead of tuna extract sauce, or marinate it with dakgalbi seasoning.
Today I stir-fried it neatly like this. It is wonderful served on a tabletop grill to enjoy slowly as a snack with drinks.
It is also truly delicious wrapped in leafy greens with ssamjang (seasoned soybean paste) as a side dish for rice.
I will be back with another recipe grilled with spicy chicken feet seasoning.
Ppunwife's tips
- As it cooks, quite a bit of fat and juices will release from the chicken. Tilt the pan to pour it off, or wipe it away with paper towels.
- Lightly searing it with a kitchen torch at the end adds a smoky char and makes it much more delicious.
- It would also be delicious to add a little curry powder instead of tuna extract sauce, or stir-fry it with dakgalbi seasoning.
FAQ
How do you remove the gamey smell from chicken neck meat?
Submerging the meat in milk to soak for 30 minutes, followed by a clean rinse in water, helps reduce any unwanted odors.
What should I do if a lot of meat juices and fat come out while pan-frying?
Tilt the pan to pour off the liquid and rendered fat, or wipe it away with paper towels, then continue stir-frying until completely dry.
Can I add vegetables other than shishito peppers and garlic?
Depending on your preference, adding onion, mushrooms, or bell peppers works wonderfully as well.
Is there a way to add a deeper smoky flavor?
After cooking, lightly searing the surface with a kitchen torch at the end adds a rich, smoky charred flavor.
