Dakkochi (Korean Chicken Skewers) are a common street food in South Korea. The chicken is marinated and basted in a sweet soy glaze. I used an indoor countertop grill and the chicken still came out tender and succulent (this is the word Chad used to describe the skewers). Serve these with rice and gochujang (Korean hot pepper paste). Gochujangis used in many Korean dishes and as a condiment. It is made by aging red pepper, glutinous rice, fermented soybeans, and salt in a clay pot in the sun.
The Asian pear is native to Japan, Korea, and China. Other common names include Japanese/Korean/Chinese pear, apple pear, sand pear, and nashi pear. Compared to western pears, Asian pears are more crisp and juicy. They bruise easily, so be careful with storage (in a cool, dry place). Pick ripe pears by their strong, sweet smell. Avoid those that are bruised and soft. In Asian cooking, they are often ground and used in sauces/marinades as a sweetener. They are high in vitamin C and fiber.
Asian pear information from Produce Oasis