Sweet & Chewy! Sweet Pumpkin and Dakbal Stir-fry Recipe
Sweet Pumpkin Dakbal Stir-fry: A Fantastic Fusion of Spicy and Sweet
Create a special dish everyone can enjoy by adding soft sweet pumpkin to spicy stir-fried dakbal! The harmony between chewy dakbal and sweet pumpkin creates a fantastic flavor that stimulates your appetite. We present the ‘Sweet Pumpkin Dakbal Stir-fry’ recipe, perfect as a side dish for rice or as a snack with drinks.
Main Ingredients
- 1 pack prepped chicken feet (dakbal)
- 2 Tbsp flour (for washing dakbal)
- 2 black tea bags (to remove odor)
- 1/4 onion
- 10 perilla leaves (kkaennip)
- 1 chili pepper (preferably Korean Cheongyang)
- 1/4 sweet pumpkin
Spicy & Sweet Sauce
- 2.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp oligo syrup or corn syrup
- 2.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp oligo syrup or corn syrup
Cooking Instructions
Step 1
Rinse the chicken feet thoroughly under cold running water. Add 2 tablespoons of flour to the rinsed chicken feet and gently knead them. This process helps remove any gamey odor and impurities. Afterward, rinse again under cold water and drain well.
Step 2
Pour plenty of water into a pot and bring it to a boil over high heat. Once boiling, add 2 black tea bags and let them steep for about 3 minutes. The tannins in the black tea will effectively help remove any unpleasant smell from the chicken feet.
Step 3
Once the black tea water is infused, add the prepped chicken feet and boil for 5 minutes. Be careful not to overcook them, as they can become too soft if boiled for too long.
Step 4
After boiling, quickly rinse the chicken feet under cold water to cool them down and drain them completely. If the shape of the chicken feet is unappealing, you can cut them into bite-sized pieces with scissors. If you don’t mind the shape, you can leave them as they are.
Step 5
In a bowl, combine the chicken feet with 2.5 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of minced garlic, and 2 tablespoons of oligo syrup (or corn syrup). Mix well with your hands until evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to let the flavors meld. Especially during hot summer months, refrigeration is crucial for freshness. Using an airtight container will prevent the chicken feet from drying out.
Step 6
Peel the sweet pumpkin, remove the seeds, and cut it into approximately 1.5cm cubes. Place the cubed sweet pumpkin in a microwave-safe container, cover with plastic wrap or a microwave-safe lid, and microwave for about 3 minutes. Lightly cooking it this way will prevent it from breaking apart when stir-fried later, ensuring a tender texture.
Step 7
Thinly slice the onion. Thinly slice the perilla leaves as well. Remove the stems from the chili pepper and slice it diagonally. If you prefer less spice, adjust the amount of chili pepper.
Step 8
Heat 1 tablespoon of cooking oil in a pan over low heat. Add the marinated chicken feet and stir-fry. Since they have already been boiled, cook them gently over low heat, as if just lightly searing them, to prevent burning.
Step 9
Once the chicken feet are slightly cooked, add the sliced onion, perilla leaves, and diagonally sliced chili pepper. Stir-fry until the vegetables soften.
Step 10
Finally, add the sweet pumpkin that was lightly cooked in the microwave. Gently mix everything together with a spatula, being careful not to break the sweet pumpkin pieces, and stir-fry for another 1-2 minutes. Once all ingredients are well combined, remove from heat and enjoy your delicious dish!
