Korean Dakbal (Spicy Chicken Feet)
Tender chicken feet braised in a fiery gochujang-soy glaze with garlic and ginger. A bold Korean street food that's sticky, spicy, and deeply savory—serve with rice and pickled radish.
- Total time
- 55 min
- Servings
- 4
- Calories
- 380
- Protein
- 32g
Ingredients
- 2 lbs chicken feet, cleaned and halved
- 4 tbsp gochujang (Korean red chili paste)
- 3 tbsp soy sauce
- 6 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 cup water
Instructions
- 1
Bring a large pot of water to boil. Add chicken feet and blanch 5 minutes. Drain and rinse under cold water.
- 2
In a bowl, whisk together gochujang, soy sauce, garlic, ginger, brown sugar, and vinegar until smooth.
- 3
Heat sesame oil in a large heavy pot or Dutch oven over medium-high heat until shimmering, ~1 minute.
- 4
Add blanched chicken feet and stir-fry 3 minutes until edges just begin to brown.
- 5
Pour gochujang mixture and water into the pot. Bring to a boil, then reduce heat to medium-low.
- 6
Cover and simmer 35–40 minutes, stirring occasionally, until chicken is very tender and sauce thickens.
- 7
Uncover and simmer 2–3 more minutes if sauce is too thin. Taste and adjust salt if needed.
- 8
Transfer dakbal to a platter. Serve hot with steamed rice, pickled radish, and extra gochujang on the side.
Tools you’ll need
- large pot
- Dutch oven or heavy braising pot
- mixing bowl
- whisk
- wooden spoon or spatula
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