Loading recipe...
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
Level
Medium
Yields
4 servings
Cost
£1.94
Ingredients
Servings
4
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
The Method
- 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!
Buy ingredients on Loop
My Notes
Loading...
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.
You might also like...
Spicy Ranch Chex Mix
1 hour 10 minutes
Chicken and Vegetable Stir-Fry
35 minutes
Spicy Korean Fried Tofu Bites
35 minutes
Spicy Korean Rice Cakes (Tteokbokki)
35 minutes
Nasi Goreng Tek-Tek (Indonesian Fried Rice)
35 minutes
Chicken and Chorizo Risotto
45 minutes
Jalapeño Cheddar Sourdough Bread
24-30 hours (including fermentation)
Healthy Chicken and Mushroom Soup
60 minutes
Spanish Paella with Chorizo and Chicken
65 minutes
Creamy & Spicy Chicken Tikka Masala (Medium Heat)
65 minutes
Classic Chicken Consommé
3 hours 45 minutes
Heartwarming Vegetable Soup
60 minutes