👨‍🍳 Instruktioner

1. 1

   Clean the chicken feet thoroughly. Trim off the tough outer skin and the nail tips. Blanch the chicken feet in boiling water for about 5 minutes, then drain and rinse under cold water.

   💡 Proffstips: Blanching helps to remove impurities and any gamey smell.
2. 2

   In a large pot or Dutch oven, combine the minced garlic, ginger, gochujang, gochugaru, soy sauce, mirin, sugar, sesame oil, and black pepper. Mix well to create the sauce.

   💡 Proffstips: Adjust the amount of gochujang and gochugaru to control the spiciness.
3. 3

   Add the blanched chicken feet to the pot with the sauce. Pour in the water and stir to ensure the chicken feet are evenly coated.

   💡 Proffstips: Ensure all chicken feet are submerged in the sauce for even cooking.
4. 4

   Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken feet are tender and chewy.

   💡 Proffstips: Stir occasionally to prevent sticking and ensure even braising.
5. 5

   Once tender, remove the lid and increase the heat to medium-high. Cook for another 5-10 minutes, stirring constantly, until the sauce has thickened and coats the chicken feet nicely.

   💡 Proffstips: This step caramelizes the sauce and gives it a glossy finish.
6. 6

   Garnish with chopped scallions and toasted sesame seeds before serving.

   💡 Proffstips: Serve hot with a side of rice or as a snack with drinks.