Korean Braised Chicken Feet
Dakbal-jjim is chicken feet braised in a bold sauce of gochujang, gochugaru, soy sauce, and sugar. The skin and cartilage of the feet release gelatin as they cook, creating a chewy, sticky texture that is the hallmark of this dish. Gochujang and chili flakes layer their heat in different registers while sugar adds a caramel-like sweetness to balance the spice. Cooking wine takes the edge off any gaminess, and as the sauce reduces it coats each foot in a thick, glossy red glaze that makes this a popular accompaniment to drinks.
Adjust Servings
Instructions
- 1
Trim chicken feet, blanch for 5 minutes, and rinse clean.
- 2
Boil chicken feet in water for 20 minutes first.
- 3
Mix gochujang, soy sauce, chili flakes, garlic, sugar, and cooking wine.
- 4
Add the sauce and braise over medium heat for 20 minutes.
- 5
Turn off heat once sauce thickens and rest for 5 minutes.
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Nutrition (per serving)
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