Korean spicy chicken leg
Introduction to the Dish Dakbal, which translates to chicken feet in Korean, is a beloved dish known for its spicy, savory, and slightly sweet flavors. This dish is gaining popularity for its unique texture and rich collagen content. Typically coated in a fiery sauce made with gochujang (Korean red chili paste) and various spices, dakbal offers a delightful combination of tenderness and chewiness that’s become a favorite among spicy food enthusiasts.
Ingredients List
- 500g of chicken feet, nails trimmed and cleaned
- 1/2 onion, sliced
- 4 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 2 tablespoons of gochujang
- 1 tablespoon of gochugaru (Korean red chili flakes)
- 2 tablespoons of honey or sugar
- 1 tablespoon of sesame oil
- 1 teaspoon of grated ginger
- Green onions and sesame seeds for garnish
Required Cooking Tools
- Pot for boiling
- Frying pan or wok
- Knife and cutting board
Step-by-Step Cooking Instructions
- Boil the Chicken Feet: In a pot, boil the chicken feet for about 30 minutes to soften them. Drain and set aside.
- Prepare the Sauce: In a frying pan, combine soy sauce, gochujang, gochugaru, honey, sesame oil, garlic, and ginger. Cook over medium heat until the mixture becomes a thick sauce.
- Cook the Chicken Feet: Add the boiled chicken feet and onion slices to the sauce. Stir well to coat the feet evenly. Cook for an additional 10-15 minutes.
- Garnish and Serve: Garnish with chopped green onions and sesame seeds before serving.
Cooking Tips and Variations
- You can adjust the level of spiciness by varying the amount of gochujang and gochugaru.
- For a less spicy version, you can substitute some of the chili paste and flakes with soy sauce or a mild sweetener.
- Some prefer to add vegetables like carrots or bell peppers for added flavor and texture.
Nutritional Information Chicken feet are a good source of collagen, which is beneficial for skin health. However, they are also high in cholesterol, so moderation is key.
Cultural Background and History Dakbal has become a popular dish in Korean bars and restaurants, often enjoyed as an evening snack with soju or beer. It’s a dish that reflects the Korean love for spicy and bold flavors.
Serving Suggestions Dakbal is best enjoyed hot and fresh, often accompanied by a cold beer or soju. It’s a great dish for sharing and is commonly enjoyed as a late-night snack or a sociable appetizer.
Dakbal is a unique aspect of Korean cuisine, offering a spicy and savory experience for those who love adventurous eating and bold flavors. It’s a must-try for anyone exploring the diverse and rich culinary landscape of Korea.
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