Korean Braised Chicken Feet
Trim the nails and callused skin from 1 kg chicken feet, blanch them in rapidly boiling water for 5 minutes, then rub and rinse them under cold water to reduce odor. Cook them in 500 ml water on medium for 20 minutes, add the gochujang seasoning, and stir often for the first 5 minutes so the paste does not catch on the bottom. Reduce uncovered for another 15 minutes until the sauce is thick and clings, then rest covered for 5 minutes.
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Long cooking turns the skin and cartilage of chicken feet chewy and sticky, and that texture is the whole reason to eat them.
Read more
Once the red sauce coats them in a glossy layer, they go out with rice or a cold beer. Adjust the heat with the amount of chili flakes.
Ingredients
Instructions
- 1
Trim 1 kg chicken feet carefully, cutting away the nails and any hard callused skin.
Blanch them in rapidly boiling water for 5 minutes, then rub and rinse under cold water to reduce odor before braising.
- 2
Put the rinsed chicken feet and 500 ml water in a pot and bring to a boil over medium-high heat.
Once boiling, lower to medium and cook for 20 minutes so the skin and cartilage begin softening through.
- 3
In a bowl, first loosen 2 tbsp gochujang with 2 tbsp soy sauce and 1.5 tbsp red pepper flakes.
Add 1 tbsp minced garlic, 1 tbsp sugar, and 2 tbsp cooking wine, mixing until no thick lumps remain.
- 4
Add the seasoning to the boiled chicken feet and turn them evenly over medium heat.
During the first 5 minutes, stir often so the thick paste does not catch on the bottom and the feet turn evenly red.
- 5
Keep the pot uncovered and reduce over medium heat for another 15 minutes.
If the sauce tightens too quickly, lower the heat and spoon the sauce back over the chicken feet so every surface stays coated.
- 6
Turn off the heat when the sauce is thick, glossy, and clinging to the chicken feet.
Cover and rest for 5 minutes, then taste; adjust the heat with more red pepper flakes only if a stronger finish is needed.
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