Spicy and Sweet Braised Chicken Feet (Gukmul Dakbal)
Mouthwatering Spicy and Sweet Braised Chicken Feet Recipe
Experience the sensational harmony of spicy and sweet sauce coating tender chicken feet! This recipe allows you to easily make delicious braised chicken feet at home. It’s perfect as a late-night snack with drinks or even as a side dish for your meal!
Main Ingredients- 1kg Chicken Feet
Pre-boiling Chicken Feet- 2 Tbsp Soybean Paste (Doenjang)
- 7-8 Bay Leaves
- 1 Tbsp Whole Peppercorns
- 1 Tbsp Minced Garlic
- 1 cup Soju (or other Korean rice wine)
Spicy and Sweet Sauce- 1 cup Store-bought Pork Galbi Sauce
- 2 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 2 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Cooking Wine (Mirin or similar)
- 1 Tbsp Minced Garlic
- 1 Tbsp Perilla Oil (or Sesame Oil)
- Pinch of Black Pepper
- 2 Tbsp Soybean Paste (Doenjang)
- 7-8 Bay Leaves
- 1 Tbsp Whole Peppercorns
- 1 Tbsp Minced Garlic
- 1 cup Soju (or other Korean rice wine)
Spicy and Sweet Sauce- 1 cup Store-bought Pork Galbi Sauce
- 2 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 2 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Cooking Wine (Mirin or similar)
- 1 Tbsp Minced Garlic
- 1 Tbsp Perilla Oil (or Sesame Oil)
- Pinch of Black Pepper
Cooking Instructions
Step 1
Let’s start with the star of our dish: 1kg of fresh chicken feet.
Step 2
Rinse the chicken feet thoroughly under running water 2-3 times to remove any impurities. After rinsing, place them into a pressure cooker. Using a pressure cooker will make the chicken feet more tender and easier to separate from the bone later.
Step 3
In the pressure cooker, add 2 Tbsp of soybean paste, 1 Tbsp of minced garlic, 1 Tbsp of whole peppercorns, and 7-8 bay leaves. Pour in 1 cup of soju and enough water to just cover the chicken feet. The water should be enough to submerge them slightly.
Step 4
Close the lid of the pressure cooker. Bring to high heat. Once the whistle blows (indicating pressure build-up), reduce the heat to medium-low and cook for about 15-20 minutes. This step helps remove any gamey odors from the chicken feet and tenderizes them, allowing the sauce to penetrate better later.
Step 5
While the chicken feet are boiling, let’s prepare the delicious sauce! In a bowl, combine 1 cup of store-bought pork galbi sauce, 2 Tbsp soy sauce, 1 Tbsp fish sauce, 2 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp cooking wine, 1 Tbsp minced garlic, 1 Tbsp perilla oil, and a pinch of black pepper. Mix everything well. The pork galbi sauce provides sweetness and umami, so you likely won’t need to add extra sugar.
Step 6
Once the chicken feet are cooked in the pressure cooker, carefully release the steam and open the lid. Boiling on high heat for 10 minutes and then medium heat for another 5 minutes will result in moist and tender chicken feet. (Adjust pressure cooker cooking time based on your specific model.)
Step 7
Remove the cooked chicken feet from the pressure cooker. Strain the remaining liquid through a sieve to separate the clear broth. This broth will add depth of flavor to the final dish.
Step 8
Place the boiled chicken feet into a large bowl. Pour all the prepared spicy and sweet sauce over them.
Step 9
Using your hands or a spatula, gently mix the chicken feet with the sauce until evenly coated. Letting them marinate for about 5 minutes will allow the flavors to meld beautifully.
Step 10
Get a wide pan or a wok ready, suitable for stir-frying.
Step 11
Pour the strained chicken feet broth into the wok. The amount of broth should not be enough to fully submerge the chicken feet, but rather just enough to create a flavorful sauce that will reduce.
Step 12
Add the marinated chicken feet to the wok. Stir everything together to ensure the sauce disperses evenly into the broth. Bring the heat to high and start boiling.
Step 13
Once it comes to a rolling boil, reduce the heat to medium and let it simmer for about 10 minutes. Continue cooking until the sauce thickens and coats the chicken feet nicely, leaving a small amount of rich broth. Be careful not to over-reduce, as it can make the chicken feet dry.
Step 14
Taste the dish and adjust the seasoning if needed. You can add a tiny bit of MSG (like Dasida) for an extra boost of umami, or add a little sugar if you prefer it sweeter. Remember that the pork galbi sauce already contains sweetness, so adjust to your preference.
Step 15
Finally, drizzle 1 Tbsp of sesame oil and sprinkle some toasted sesame seeds on top. Your delicious braised chicken feet are ready! Enjoy them while they are hot for the best flavor.
