Korean Grilled Chicken Recipe | Dawat | Abida Baloch | Korean Food

Method:
Soak 6 to 8 bamboo skewers in water at least 30 minutes to an hour. Combine all ingredients of dakkochi sauce in a medium bowl. Mix them well. Set it aside until needed. Combine all the ingredients of sweet sauce in a sauce pan and boil it over medium low heat until it starts lightly bubbling. In the mean time, combine the water and corn flour in a small bowl and whisk it well set aside. It should be runny.

Combine all the ingredients of chicken and Put through chicken and green onion pieces onto a skewer in alternating order. Make sure all the meat and green onions are tightly packed. Place the chicken skewers on a grill cook them over medium low heat and start brushing your choice of sauce onto the chicken and green onions, turn the skewer over again and brush the sauce. Continue to turn the skewers and brush the sauce on the skewers until the chicken is fully cooked, Serve immediately.

Method:
Preheat the oven at 180 c. Heat oil in medium skillet over medium heat. Add the onion and sauté until soft and translucent. Add the garlic and continue to sauté about 1 minute more. Add the eggplant and continue to cook for about an additional 10-15 minutes, flipping occasionally, or until the eggplant is soft. Allow to cool. Place the eggplant mixture into a large mixing bowl, and stir in all remaining ingredients and then shape the mixture into 1-inch balls and bake or fry them. Mix all the ingredients of sauce and cook them in a pan until become thickened. Now mix with Noodles and serve with balls and garnish with basil leaves.