Ingredients
- 20 chicken feet
- 4 Tbs sea salt
- 1 cup soju or vodka - see note
- Sauce: 3 cloves garlic crushed
- 3 Tbs ginger crushed
- 3 Tbs gochujang paste
- 3 Tbs gochugaru chilli flakes
- 1 Tbs Honey
- 1 packet LKK Teriyaki ready sauce
- Garnish: sesame seeds, chopped green onion
Method
- To do the day before required: Take some kitchen scissors and remove toenails from each foot and discard. Using two bowls, place 10 feet in each bowl.
- To each bowl add 1/2 cup soju and 2 tablespoon of salt. Massage salt and soju into the feet. Give a good rub. This is part of the cleaning process. Leave sit in fridge for 30 mins.
- Rinse each all feet thoroughly under cold running water. Feet should look a lovely white colour. Any feet that look bruised or discoloured, please discard.
- Using a bamboo double steamer, place a single layer of chicken in each steamer base. Place on top of a suitable size saucepan of boiling water. Steam for 1 hour.
- While the chicken is steaming mix together all of the sauce ingredients and place in large mixing bowl. When chicken is finished steaming, transfer to bowl with marinade. Ensure you coat them thoroughly. Transfer to a large zip lock bag and let marinade overnight in the fridge.
- To cook and serve: heat a griddle pan and cook feet for approx. 4 to 5 minutes each side over medium-high heat. Once they are reheated completely and have some char to your liking, transfer to serving dish.
- Garnish with spring onions and sesame seeds and serve immediately. To be enjoyed with an ice cold glass of Soju!
- Note: Soju can be purchased at major liquor stores or from Korean Grocery.
Product used in recipe
- Lee Kum Kee - Ready Sauce For Teriyaki Beef Gluten Free