Korean Dak Bal (Spicy Chicken Feet)
Tender, spicy braised chicken feet in a gochujang-based sauce with vegetables. This Korean comfort dish is rich, savory, and deeply flavorful—perfect with rice.
- Total time
- 55 min
- Servings
- 4
- Calories
- 380
- Protein
- 32g
Ingredients
- 2 lbs chicken feet, blanched and cleaned
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 medium onion, cut into 1-inch chunks
- 1 medium potato, cut into 1-inch cubes
- 2 cups water
- 1 tbsp sesame oil
Instructions
- 1
Blanch chicken feet in boiling water for 3 minutes, then drain and rinse under cold water until clean.
- 2
Pat chicken feet dry with paper towels. Trim any excess skin if desired.
- 3
Heat 1 tbsp oil in a heavy 5-quart pot over medium-high heat until shimmering, ~90 seconds.
- 4
Working in batches, sear chicken feet without stirring for 2 minutes per side until lightly browned.
- 5
Add garlic and ginger; stir constantly for 60 seconds until fragrant.
- 6
Stir in gochujang and soy sauce until combined. Add onion, potato, and water.
- 7
Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes until chicken is very tender.
- 8
Drizzle with sesame oil. Taste and adjust soy sauce or gochujang to your preference.
- 9
Serve hot in bowls with steamed rice and the braising liquid spooned over.
Tools you’ll need
- 5-quart heavy-bottomed pot with lid
- cutting board and knife
- measuring spoons and cups
- wooden spoon
- slotted spoon or tongs
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