Spicy Korean Chicken Feet (Maeun Dakbal)
Addictive sweet-and-spicy Korean braised chicken feet. Parboiled with ginger, pepper and rice wine to remove any gaminess, then simmered in a rich, fiery sauce until the liquid reduces — the ultimate drinking snack.
Ingredients
Main
- Chicken feet1kg
- Onion1
- Green onionA little
For Parboiling
- GingerA little
- Black pepperA little
- Rice wine1/2 cup
Spicy Sauce
- Gochujang (Korean chili paste)1 tbsp
- Korean chili flakes (gochugaru)5 tbsp
- Soup soy sauce4 tbsp
- Corn syrup2 tbsp
- Plum extract syrup2 tbsp
- Rice wine2 tbsp
- Sugar1 tbsp
- Minced garlic1 tbsp
- Black pepperA little
- Sesame oil1 tbsp
Directions
- 1
Put the chicken feet in a pot and pour in enough water to cover them completely.
- 2
Add ginger, pepper and half a cup of rice wine, then bring to a rolling boil.
- 3
In a bowl, mix 1 tbsp gochujang, 5 tbsp chili flakes, 4 tbsp soup soy sauce, 2 tbsp corn syrup, 2 tbsp plum syrup, 2 tbsp rice wine, 1 tbsp sugar, a little pepper and 1 tbsp minced garlic into a sauce.
- 4
Drain the parboiled chicken feet and rinse them clean under running water.
- 5
Return the rinsed chicken feet to the pot and pour in just enough water to barely cover them.
- 6
Add all of the prepared sauce and simmer over medium heat for 1 hour.
- 7
Finely chop the green onion.
- 8
Cut 1 onion into chunky pieces.
- 9
After about 30 minutes of simmering, add all the chopped green onion and onion.
- 10
After 1 hour, once the liquid has reduced and thickened, stir in 1 tbsp sesame oil to finish.
Tips
Parboiling the feet once with ginger, pepper and rice wine, then rinsing them, keeps away the gamey smell.