
Don’t be surprised to find out that these three-pronged spears are indeed, just as you might expect, chicken feet.
Dakbal, a fiery Korean dish made with chicken feet, is a real treat for chile lovers, offering a tongue-numbing spice while challenging diners to chew through its delicate bones.
The most common methods for cooking chicken feet involve grilling or broiling, adding a hint of smoky flavor, while other methods include braising and stir-frying. Each of these techniques has its own distinct way of achieving a common goal: ensuring that the dish‘s sinewy, chewy textures are infused with a spicy kick, thanks to generous lashings of red pepper paste.
Chopsticks are unnecessary for seasoned diners who don a plastic glove before grabbing a chicken foot and popping it into their mouths, navigating the bones with a bit of tongue finesse.
For first-timers, deboned versions are available, allowing one to focus purely on the dish’s spicy, savory flavors in a more hands-off experience.
(Dakbal, spicy chicken feet, Korean-style chicken feet, braised chicken feet)