Spicy Korean Chicken Feet Stew (Gukmul Dakbal)
Irresistible Spicy & Soupy Chicken Feet Recipe
Craving some delicious Korean chicken feet? This recipe for ‘Gukmul Dakbal’ (soupy chicken feet) delivers a wonderfully spicy and savory flavor that’s perfect as a hearty side dish or a delightful appetizer with drinks. This recipe uses 1kg of chicken feet, perfect for sharing with family and friends.
Main Ingredients- 1kg Chicken Feet
For Initial Boiling- 1 Tbsp Doenjang (Fermented Soybean Paste)
- 7-8 Bay Leaves
- 1 Tbsp Whole Peppercorns
- 1 Cup Soju (or Rice Wine)
- 1 Tbsp Minced Garlic
Spicy Sauce- 100ml Pre-made Pork Rib Sauce (or similar sweet & savory Korean BBQ sauce)
- 5 Tbsp Gochugaru (Korean Red Pepper Flakes, adjust to spice preference)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Sesame Oil
- 1 Tbsp Soy Sauce
- A pinch of Black Pepper
- 1 Cup Water
- 1 Tbsp Doenjang (Fermented Soybean Paste)
- 7-8 Bay Leaves
- 1 Tbsp Whole Peppercorns
- 1 Cup Soju (or Rice Wine)
- 1 Tbsp Minced Garlic
Spicy Sauce- 100ml Pre-made Pork Rib Sauce (or similar sweet & savory Korean BBQ sauce)
- 5 Tbsp Gochugaru (Korean Red Pepper Flakes, adjust to spice preference)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Sesame Oil
- 1 Tbsp Soy Sauce
- A pinch of Black Pepper
- 1 Cup Water
Cooking Instructions
Step 1
First, place the cleaned chicken feet (1kg) into a pressure cooker. To effectively remove any gamey odor, add 1 tablespoon of doenjang, 1 tablespoon of minced garlic, 7-8 bay leaves, 1 tablespoon of whole peppercorns, and 1 cup of soju. Close the lid and let it pre-boil for approximately 20 minutes.
Step 2
Bring the pressure cooker to a boil over high heat. Once it starts to whistle, reduce the heat to medium and continue to cook for another 10 minutes. After turning off the heat, let it steam for 5 minutes. Wait until the steam pressure has completely released before opening the lid. The chicken feet should be tender and well-cooked.
Step 3
Carefully remove the pre-boiled chicken feet from the pressure cooker using a sieve. Don’t discard the liquid left in the pot; strain it through a fine-mesh sieve and set it aside. This broth will add depth of flavor to your final dish.
Step 4
Rinse the pre-boiled chicken feet under cold running water to wash away any impurities. Drain them well, then transfer them to a wide wok or pot, ready for the next step of seasoning.
Step 5
Now it’s time to season the chicken feet. In the wok, combine the chicken feet with 100ml of pre-made pork rib sauce (or a similar sweet and savory Korean BBQ sauce), 5 tablespoons of gochugaru (add more if you like it extra spicy!), 1 tablespoon of minced garlic, 1 tablespoon of fish sauce for umami, 1 tablespoon of sesame oil for richness, 1 tablespoon of soy sauce, and a pinch of black pepper. Gently mix everything with your hands, massaging the marinade into the chicken feet until evenly coated.
Step 6
Pour the reserved chicken broth (that you strained earlier) over the seasoned chicken feet. This broth will help keep the chicken feet moist and allow the flavors to penetrate beautifully.
Step 7
Add 1 cup of water to the pot. This will help create the perfect soupy consistency for your ‘Gukmul Dakbal’.
Step 8
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer gently for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
Step 9
Finally, to ensure a tender and flavorful result, continue to simmer for about another 10 minutes, or until the sauce has reduced to a delicious, soupy consistency. You want some liquid left for that signature ‘Gukmul Dakbal’ experience. Avoid over-reducing, as it can make the chicken feet dry. Turn off the heat and serve your delicious, piping hot chicken feet stew!
