Kim Dae-seok's Gukmul Dakbal

• 1kg boneless chicken feet
• 200g bean sprouts
• 5 cheongyang chili peppers
• 1/2 onion
• 1/2 apple
• 4 tbsp red chili powder
• 1 tbsp sugar
• 2 tbsp minced garlic
• 5 tbsp soy sauce
• 1 tbsp oyster sauce
• 3 tbsp starch syrup
• 2 tbsp gochujang
• 1/4 tbsp MSG (Miwon)
• 3 tbsp mirin
• a pinch of black pepper
• 1 tbsp sesame oil
• a pinch of sesame seeds
• 1 cup soju for blanching
• 1 tbsp sea salt for blanching
• 2 tbsp flour for washing

Recipe 🍳

Cooking tips 💡

• Do not rinse the blanched chicken feet in cold water; let them cool completely at room temperature to maintain a chewy texture when stir-frying.
• Using the bean sprout cooking liquid as a base instead of discarding it significantly enhances the umami of the soup.
• Stir-frying the chicken feet over high heat before adding the sauce is essential to completely remove any gamey odor.

Recommended for 🙋

• ⭐Those who want to enjoy restaurant-style spicy and chewy soup chicken feet at home.
• ⭐Those curious about a cooking method that thoroughly removes the unique odor of chicken feet.
• ⭐Those looking for a rich appetizer to relieve stress.