Who knew this crunchy Korean bar food was also great for your skin?
1 pound chicken feet
2 tablespoons kosher salt
1/4 cup soju
For the sauce:
1 tablespoon gochujang
2 tablespoons cheongyang gochugaru (extra-spicy gochugaru) or regular gochugaru
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon mirin
3 garlic cloves, chopped
1/2 teaspoon grated ginger
3 Thai chili, chopped
1/4 teaspoon black pepper
Cut nails off chicken feet with a sharp pair of kitchen scissors. Massage chicken feet with kosher salt for about 1 minute. Pour 1/4 cup of soju and enough cold water to cover chicken feet, and let it sit for about 20 minutes. Rinse under cold water and drain.
Bring water to boil in a steamer and add cleaned chicken feet. Steam for about 1 hour. Add more water into steamer as needed.
Meanwhile, make sauce by combine all ingredients for sauce in a mixing bowl; set aside.
When chicken feet are done cooking, toss in sauce. Let cool completely, and marinate in the refrigerator for 2 hours to overnight.
Place chicken feet on a baking sheet lined with aluminum foil, and heat your broiler to high. Broil chicken feet on middle rack until crispy, about 3-4 minutes each side.
Transfer to a serving plate, garnish with green onion, sesame seeds and sesame oil. Enjoy!
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