Spicy Smoky Dakbal Gui (Grilled Chicken Feet)
Parboiled chicken feet tossed in a spicy fruit seasoning and grilled in a pan and over a wire rack for a smoky, chewy bar snack.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This chicken feet dish uses flour and salt to clean the feet thoroughly and eliminate odors, followed by parboiling with aromatics. Coated in a special sweet-and-spicy marinade blended with apple and Cheongyang chili peppers, then grilled over a wire rack or in the oven until nicely charred, it makes a wonderfully crunchy, chewy snack to enjoy with drinks.
- Servings
- about 3–4 servings
- Difficulty
- Hard
- Spiciness
- Very spicy
Ingredients
Ingredients
- Chicken feet40, 1 kg
For parboiling
- Bay leaves3
- Onion1/2
- Soju1/2 cup
- Garlic5 cloves
- Water5 cups
Seasoning
- Regular soy sauce (jin-ganjang)3 tbsp
- Gochujang (Korean red chili paste)3 tbsp
- Gochugaru (Korean chili flakes)3 tbsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))3 tbsp
- Minced garlic2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1 tbsp
- Ginger juice (or ginger powder 1 tsp)1 tbsp
- Ground black pepper1/2 tsp
- Cheongyang chili pepper (hot green chili)3
- Onion1/3
- Apple1/3
- If you don't like very spicy food, you can omit the Cheongyang chili peppers.
- For long-term storage, keep portions in the freezer, then thaw and grill when ready to eat.
Steps
1. These chicken feet are from medium-sized chickens.
If using uncleaned chicken feet, thoroughly peel off any yellow skin and trim away blemishes on the pads with scissors...
2. Also trim off all the claws.
3. To eliminate any gamey smell and dirty impurities from the chicken feet,
first add about 1/3 cup of flour, scrub vigorously, rinse in clean water,
then add a handful of salt, scrub once more, rinse thoroughly in clean water, and drain in a colander.
4. Add the bay leaves, onion, garlic, and soju to 5 cups of water and bring to a rolling boil.
5. Add the chicken feet and boil for about 5 minutes...
6. Rinse in cold water and drain well in a colander.
7. These are the ingredients for the seasoning; blend the apple, onion, and Cheongyang chili peppers together.
If you don't like very spicy food, you can omit the Cheongyang chili peppers.
8. Add all the seasoning ingredients together and mix well.
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9. Pour the seasoning over the chicken feet and mix thoroughly to coat evenly.
10. Divide into single-serving portions in plastic bags and let them marinate in the refrigerator.
Marinating for about a day lets the seasoning soak in well for the best flavor; if you plan to eat them in the evening, it is good to clean and season them in the morning.
For long-term storage, keep portions in the freezer, then thaw and grill when ready to eat.
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11. Drizzle a little oil in a heated pan and stir-fry, turning them over, just until the seasoning is cooked through.
Since they are already parboiled, you don't need to stir-fry them for long.
12. Chicken feet taste much better with a bit of charred flavor.
Char them lightly on both sides over a wire rack.
If doing both the pan and the wire rack feels too troublesome, use an oven.
In the oven, bake at 220 °C or higher for 10–15 minutes until the exterior is slightly charred.
Ppunwife's tips
- Marinating for about a day lets the seasoning soak in well for the best flavor; if you plan to eat them in the evening, it is good to clean and season them in the morning.
- Since they are already parboiled, you don't need to stir-fry them for long.
- Chicken feet taste much better with a bit of charred flavor.
FAQ
How can I adjust the heat if I cannot eat spicy food well?
You can reduce the spiciness by omitting the Cheongyang chili peppers when preparing the seasoning.
What should I do if pan-frying and then grilling over a wire rack is too cumbersome?
You can conveniently use an oven instead; roast at 220 °C or higher for 10–15 minutes until the surface is lightly charred.
How should I store and serve leftover chicken feet?
Divide the seasoned chicken feet into 1 portion at a time, store them in the freezer, and then thaw and grill them when you want to eat.
Is it okay to grill them right after seasoning?
Rather than grilling right away, letting them marinate in the refrigerator for half a day to a full day allows the flavors to penetrate deeply, making them taste much better.
