Korean Spicy Chicken Feet (Dakbal) Hot Pot

A fiery and flavorful Korean hot pot featuring tender chicken feet simmered in a spicy gochujang-based broth with vegetables and chewy rice cakes. Perfect for a cold evening or a gathering of spice lovers!

Prep Time

20 minutes

Total Time

60 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.94/serving

Season:

🍂 Autumn•❄️ Winter

Meal Type:

Dessert•Soup

Cuisine:

British

Main Ingredient:

Chicken•Rice

Mood:

Spicy

Ingredients

Servings

1lbChicken Feet(Cleaned and optionally blanched (see instructions))

£1.50

3tbspGochujang (Korean Chili Paste)(Adjust to your spice preference)

£0.40

2tbspGochugaru (Korean Chili Flakes)(Adjust to your spice preference)

£0.30

2tbspSoy Sauce(Korean soy sauce preferred)

£0.05

4clovesGarlic(Minced)

£0.15

1tspGinger(Grated)

£0.10

1tbspSesame Oil

£0.20

1tbspSugar

£0.01

2tbspRice Wine (Mirin or Soju)(Optional)

£0.25

6cupsChicken Broth(Or vegetable broth)

£0.60

0.5Onion(Sliced)

£0.15

0.3Cabbage(Roughly chopped)

£0.30

1Carrots(Sliced)

£0.05

2Green Onions(Chopped)

£0.20

1cupTteokbokki (Korean Rice Cakes)(Sliced or cylindrical)

£1.50

1packageEnoki Mushrooms(Optional)

£1.00

0.5blockFirm Tofu(Optional, cubed)

£1.00

Total Cost

£7.76

£1.94 per serving

Instructions

1.
**Prepare the Chicken Feet (Optional):** Blanch the chicken feet in boiling water for 5-7 minutes to remove impurities. Rinse thoroughly under cold water and trim the nails if desired. This step is optional but recommended for a cleaner taste and texture.
2.
**Make the Sauce:** In a mixing bowl, combine the gochujang, gochugaru, soy sauce, garlic, ginger, sesame oil, sugar, and rice wine (if using). Mix well.
3.
**Assemble the Hot Pot:** In a large pot or hot pot, arrange the chicken feet, onion, cabbage, carrots, tofu (if using), and rice cakes.
4.
**Pour in Broth and Sauce:** Pour the chicken broth over the ingredients in the pot. Add the gochujang sauce mixture.
5.
**Simmer:** Bring the hot pot to a boil, then reduce the heat to a simmer. Cover and cook for 30-40 minutes, or until the chicken feet are tender and the sauce has thickened slightly.
6.
**Add Finishing Touches:** Stir in the green onions and enoki mushrooms (if using) during the last 5 minutes of cooking.
7.
**Serve:** Serve hot, allowing diners to spoon out the ingredients and broth into individual bowls. Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

40g

15% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

15 g

17% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For extra flavor, add a few dried anchovies or kelp to the broth while simmering.

Adjust the amount of gochujang and gochugaru to control the spice level.

Serve with a side of steamed rice or kimchi.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large Pot or Hot Pot

Knife

Cutting Board

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Korean Spicy Chicken Feet (Dakbal) Hot Pot

Ingredients

Instructions