Korean-Style Chicken Feet

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
  • To garnish:
  • Green onion
  • Sesame seeds
  • Sesame oil


  1. 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.
  2. Bring water to boil in a steamer and add cleaned chicken feet. Steam for about 1 hour. Add more water into steamer as needed.
  3. Meanwhile, make sauce by combine all ingredients for sauce in a mixing bowl; set aside.
  4. When chicken feet are done cooking, toss in sauce. Let cool completely, and marinate in the refrigerator for 2 hours to overnight.
  5. 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.
  6. Transfer to a serving plate, garnish with green onion, sesame seeds and sesame oil. Enjoy!