Rarely anyone would think of eating chicken feet, after all, it’s bony, thin and pretty much a meat-less body part but in Korea, food don’t go to waste. The dakbal is most commonly served in pojangmacha (street stalls), and it goes so well with alcohol. A word of warning is a must, it is extremely spicy.
It is also worthy to note that the chicken feet for this Korean dish is bathed in soju, that clear, strong alcohol that burns a path in your throat. Typically grilled, the chicken feet coated with a spicy sauce made from gochujang, gochugaru, soy sauce, mirim, oyster sauce, sugar, garlic, ginger and black pepper.
*photo source: https://blog.naver.com/zzang5788/221279736921
Another delicious Korean dish: https://thisiskoreatours.com/the-snow-white-kongguksu/