Spicy and Sweet Braised Chicken Feet with Galbi Cheonwang Sauce
Easy Braised Chicken Feet Using Leftover Galbi Cheonwang Sauce
Have some Galbi Cheonwang sauce left over? Don’t let it go to waste! This recipe shows you how to turn it into delicious, chewy, and perfectly spicy-sweet braised chicken feet. It’s a simple yet impressive dish that’s perfect for a satisfying meal.
Main Ingredients- 1kg Chicken Feet
- 1/2 Onion
For Parboiling Chicken Feet- 3 Tbsp Doenjang (Soybean Paste)
- Water (enough to cover chicken feet)
- 10 whole Garlic Cloves
- 7-8 Bay Leaves
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Sugar
Spicy and Sweet Braising Sauce- 5 Tbsp Galbi Cheonwang Sauce
- 1 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Fish Sauce (or Anchovy Sauce)
- 2 Tbsp Soy Sauce
- 4 Tbsp Cooking Syrup (or Oligosaccharide)
- 2 Tbsp Perilla Oil
- 4 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Minced Garlic
- 1 tsp Dashida (MSG Seasoning or Chicken Stock)
- A pinch of Black Pepper
- 3 Tbsp Doenjang (Soybean Paste)
- Water (enough to cover chicken feet)
- 10 whole Garlic Cloves
- 7-8 Bay Leaves
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Sugar
Spicy and Sweet Braising Sauce- 5 Tbsp Galbi Cheonwang Sauce
- 1 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Fish Sauce (or Anchovy Sauce)
- 2 Tbsp Soy Sauce
- 4 Tbsp Cooking Syrup (or Oligosaccharide)
- 2 Tbsp Perilla Oil
- 4 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Minced Garlic
- 1 tsp Dashida (MSG Seasoning or Chicken Stock)
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, clean the 1kg of chicken feet thoroughly. Place them in a pressure cooker. Add 10 whole garlic cloves, 7-8 bay leaves, and for odor removal, add 3 tablespoons of doenjang, 2 tablespoons of mirin, and 2 tablespoons of sugar. Mix everything well.
Step 2
Close the pressure cooker lid and bring it to a boil over high heat. Once it starts steaming, cook for 10 minutes on high heat, then reduce to medium heat for 5 minutes, and finally to low heat for 5 minutes. This process will tenderize the chicken feet.
Step 3
While the chicken feet are parboiling, let’s prepare the delicious braising sauce. Using a store-bought Galbi Cheonwang sauce adds a deep, rich flavor that works wonderfully here. This sauce will elevate the taste of your chicken feet significantly.
Step 4
In a bowl, combine 5 tablespoons of Galbi Cheonwang sauce, 1 tablespoon of gochujang, 2 tablespoons of mirin, 2 tablespoons of fish sauce, 2 tablespoons of soy sauce, 4 tablespoons of cooking syrup, 2 tablespoons of perilla oil, 4 tablespoons of gochugaru, 2 tablespoons of minced garlic, 1 teaspoon of Dashida, and a pinch of black pepper. Mix well until there are no lumps to create a flavorful braising sauce.
Step 5
The chicken feet parboiled in the pressure cooker may appear a bit messy with doenjang and other ingredients on them.
Step 6
Rinse the parboiled chicken feet under cold running water to remove any impurities and remaining doenjang. This step ensures a cleaner taste.
Step 7
Transfer the cleaned chicken feet to a wok or a wide pot. Pour in all the prepared braising sauce. Add enough water to cover the chicken feet and mix everything together.
Step 8
Bring the mixture to a boil over high heat, then reduce to medium heat. Let it simmer gently and cook thoroughly. Simmering slowly allows the sauce to fully penetrate the chicken feet and develop its flavor.
Step 9
Continue to cook until the sauce has reduced to a thick, glossy consistency. Taste the dish and adjust the seasoning with salt or sugar as needed to suit your preference. This step ensures the perfect balance of flavors.
Step 10
After simmering for about 20 minutes, your delicious braised chicken feet are ready! The chewy texture of the chicken feet combined with the savory and slightly spicy sauce makes this dish perfect as a side dish or a hearty snack with drinks.
