Korean Chicken Feet, Dakbal!

By Seonkyoung Longest · 60 min

Ingredients

Instructions

1. Snip the nails off each chicken foot with kitchen scissors.
2. In a large bowl, combine the nail-less feet, coarse sea salt and soju. Massage them for about 1 minute, then let them sit in the same liquid for 10 to 20 minutes.
3. Drain and rinse the feet in cold water at least 3 times.
4. Bring water to a boil in a steamer pot or wok. Line the steamer with a steamer liner and place the clean feet on top. Cover and steam for 1 hour, or until the feet are very tender and fall off the bone.
5. Meanwhile, blend all the sauce ingredients with a hand blender. Set aside.
6. While the feet are still hot, remove them from the steamer and toss them in the sauce so they absorb the flavor. Use plastic gloves or a spoon.
7. Cover and refrigerate until completely cool, at least 2 hours and up to overnight.
8. Grill, broil or pan-fry over medium-high heat for 4 to 5 minutes per side until heated through and charred around the edges. For the stovetop, use a little oil.
9. Move to a serving plate and finish with sesame oil, sesame seeds and chopped green onion. Serve right away.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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