Spicy and Sweet Dakbal (Chicken Feet) Stew
Easy Homemade Korean Spicy Chicken Feet Stew (Hanshinpocha Style)
For all the Dakbal lovers out there! I used to always buy this dish, but one day I saw celebrity Im Chang Jung making it on TV and thought, ‘I should try making this at home!’ A 1kg pack of chicken feet can be bought for about 8,000 won and makes about 2.5 servings. If you want to enjoy delicious dakbal affordably, it’s time to start making it yourself! It’s not difficult at all! Just put everything in and boil!
Main Ingredients
- 1kg fresh chicken feet (cleaned and prepped)
- 1 can of pear juice drink (like ‘Gara-mandeun Bae’, approx. 340ml)
Cooking Instructions
Step 1
First, let’s make the sauce, the heart of this delicious Dakbal stew! In a bowl, combine 3 Tbsp gochujang, 5 Tbsp gochugaru, 3 Tbsp sugar, 5 Tbsp soy sauce, 3 Tbsp corn syrup, 2 Tbsp oyster sauce, 1 Tbsp minced garlic, 1 Tbsp chicken powder stock, and 1/2 tsp black pepper. Mix well until there are no lumps. Stir until everything is evenly incorporated.
Step 2
Place the cleaned chicken feet (1kg) into a deep pot. Pour all the prepared sauce over them. Then, add the 1-can (approx. 340ml) pear juice drink. Gently mix everything together with your hands to ensure the sauce coats the chicken feet evenly – this step makes it even more delicious! Now, bring it to a boil over high heat.
Step 3
Once the stew starts boiling, reduce the heat to medium-low and let the chicken feet cook. If the liquid seems to be reducing too much during cooking, add a little water. Taste and adjust the seasoning as needed by adding more sugar, soy sauce, or gochugaru to match your preference. Feel free to add more spice or sweetness!
