spicy bar snack · late-night food
Boneless Chicken Feet Soup
Ingredients
Sauce
Steps
Rinse the boneless chicken feet under running water to remove any gamey smell, then blanch in boiling water and drain.
~8 min
Why: Blanching washes out the gamey smell and impurities, giving a cleaner-tasting broth.
Simmer water with green onion, onion, garlic, and ginger in a pot to make a broth.
~10 min
Once the broth is infused, remove the solids and add the blanched chicken feet.
~2 min
Add gochujang, chili flakes, soy sauce, and sugar, and simmer over medium heat for 15 minutes.
~15 min
Add the minced Korean hot green chili peppers and simmer 10 more minutes until the sauce thickens.
~10 min
Watch out: Reducing the sauce too much makes it salty and prone to burning — check periodically and add water as needed.
Stir in the rice syrup for extra shine and sweetness.
~2 min
Check the sauce consistency and add water if needed to adjust.
~2 min
Finish the seasoning with black pepper.
~1 min
Serve hot, straight from the pot.
~1 min
Tips
- —
Don't skip the blanching step — it's what gives a clean broth without any gamey smell.
- —
For less heat, skip the hot green chili peppers and adjust only the chili flakes.
- —
Cooking instant noodles or rice in the leftover sauce makes a great finishing dish.
Storage
Keeps 2-3 days refrigerated; add a splash of water when reheating.