Spicy and Rich Broth Dakbal (Chicken Feet)
Spicy and Rich Broth Dakbal (Chicken Feet)
Recommended as a great pub-style dish! How to make delicious Broth Dakbal
I love Broth Dakbal so much that I made it even tastier than what you find at a pocha (Korean street food stall)! While tastes may vary, trust me and give this recipe a try! It’s truly delicious.
Main Ingredients for Broth Dakbal- 1kg chicken feet (with bones, store-bought)
- 1 large leek (cut into large pieces)
Ingredients for Removing Chicken Feet Odor and Broth- 5-6 whole garlic cloves
- 2-3 bay leaves
- 1/2 tsp whole peppercorns
- 5 Tbsp Mirin (or Cheongju/Sake)
- 1 cup Soju (for boiling the chicken feet)
- Water (for boiling the chicken feet)
- 5-6 whole garlic cloves
- 2-3 bay leaves
- 1/2 tsp whole peppercorns
- 5 Tbsp Mirin (or Cheongju/Sake)
- 1 cup Soju (for boiling the chicken feet)
- Water (for boiling the chicken feet)
Cooking Instructions
Step 1
Rinse the chicken feet thoroughly under running cold water to remove any impurities. To eliminate any gamey odor, place the chicken feet in a pot along with the odor-removing ingredients (whole garlic, bay leaves, whole peppercorns, 5 Tbsp mirin, and 1 cup soju). Add enough water to cover the chicken feet. Bring to a boil over high heat, then simmer for about 1 minute. Turn off the heat, drain the chicken feet, and rinse them again under cold running water.
Step 2
Return the cleaned chicken feet to the pot. Add enough cold water to cover the chicken feet. For extra odor removal, you can add another shot of soju (about 100ml) – Cheongju or mirin can also be used. Bring to a simmer over medium heat. While the chicken feet are simmering, prepare to make the seasoning sauce.
Step 3
In a separate bowl, combine all the seasoning ingredients for the Broth Dakbal: minced garlic, regular gochugaru, spicy gochugaru, gochujang, chicken stock, fish sauce, soy sauce, sugar, oligosaccharide, black pepper, and MSG (if using). Mix well with a spoon to create a delicious seasoning paste.
Step 4
As the chicken feet begin to boil, foam may appear on the surface. This foam can contribute to the chicken feet’s odor, so use a ladle to carefully skim it off. This step is crucial for a clean-tasting broth.
Step 5
After boiling for odor removal, drain the chicken feet. Pour the prepared seasoning paste into the pot. Add the chicken feet and toss to coat them well with the seasoning. Cover the pot and let it simmer over low heat for at least 1 hour, allowing the seasoning to deeply penetrate the chicken feet. The longer you simmer, the deeper the flavor will become.
Step 6
While the chicken feet are simmering, prepare the leek that has been cut into large pieces. Set it aside. You can also add other ingredients like onions, perilla leaves, or tteokbokki rice cakes for extra flavor and texture.
Step 7
After simmering the chicken feet for about 1 hour, add the prepared leeks to the pot and continue to simmer for at least another 30 minutes. Simmering for a total of 1 hour and 30 minutes or more will allow the collagen from the chicken feet to dissolve, resulting in a richer and more delicious broth. If you’re short on time, aim for at least 1 hour of simmering.
Step 8
Finally, check the consistency of the broth. After simmering for about 50 minutes or more, you’ll notice the broth becoming thicker and more viscous due to the dissolved collagen from the chicken feet. Taste the dakbal and adjust the seasoning if needed by adding a little more soy sauce or fish sauce. Serve hot for the best experience!
