Modu Recipes

Ttukdak Hyung's Chicken Feet Jjim

Chicken feet boiled without any off-flavors using doenjang and ginger, then mixed with onions, green onions, and chili peppers in a spicy sauce and set to firm up into chicken feet jjim.

🙋 Recommended for

  • ⭐ Those who enjoy the chewy texture of chicken feet paired with a spicy, savory sauce in a ready-to-eat format
  • ⭐ Anyone seeking an unusual yet impressive dish perfect as a drinking snack or late-night treat
  • ⭐ Home cooks who want to prepare and season chicken feet themselves for a fresher, more authentic taste

Ingredients needed 🛒2 servings

  • water
  • doenjang : 2 tablespoons
  • boneless chicken feet : 1kg
  • water : 2L
  • minced ginger : 20g
  • doenjang : 1 tablespoon
  • pepper : 0.5 tablespoon
  • onion
  • green onion
  • green chili pepper
  • gochugaru : 8 tablespoons
  • soy sauce : 8 tablespoons
  • mirin : 2 tablespoons
  • corn syrup : 2 tablespoons
  • gochujang : 2 tablespoons
  • sugar : 2 tablespoons
  • minced garlic : 1 tablespoon
  • maltodextrin : 0.5 tablespoon

Recipe 🍳

  1. Boil boneless chicken feet and 2 tablespoons of doenjang in boiling water for 5 minutes, then remove and rinse thoroughly.
  2. Place the rinsed chicken feet, 2L of water, 20g of minced ginger, 1 tablespoon of doenjang, and 0.5 tablespoon of pepper into a clean pot and simmer until the liquid reduces by half.
  3. Add sliced onion, green onion, and green chili pepper to the well-cooked chicken feet, then mix in 8 tablespoons of gochugaru, 8 tablespoons of soy sauce, 2 tablespoons of mirin, 2 tablespoons of corn syrup, 2 tablespoons of gochujang, 2 tablespoons of sugar, 1 tablespoon of minced garlic, and 0.5 tablespoon of maltodextrin.
  4. Pour the broth used to boil the chicken feet over the seasoned chicken feet and chill in the refrigerator for at least 6 hours to set.
  1. Blanch boneless chicken feet in boiling water with doenjang to remove impurities, then rinse well. Simmer the cleaned chicken feet with water, minced ginger, doenjang, and pepper until the liquid reduces significantly.
  2. Once cooked, add sliced onion, green onion, and green chili pepper, then toss with a spicy sauce made from gochugaru, soy sauce, mirin, corn syrup, gochujang, sugar, minced garlic, and maltodextrin.
  3. Pour the reserved chicken foot broth over the seasoned mixture and chill in the refrigerator for at least 6 hours to achieve a chewy, spicy chicken feet jjim.

Cooking tips 💡

  • Rinse the chicken feet after removing them from the pot.

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