proportions for the first one
I can help with this (@Cristina). Let me know if you need the chicken part of the recipe as well…
Buldak Bal (Fire Chicken Feet) - sauce
2 Tbsp. gochujang (spiciest available)
1/4 c. finely ground gochugaru
3 Tbsp. Korean rice or corn syrup
1 Tbsp. sugar
1/2 cup soy sauce
6 garlic cloves, minced (will need 8 total; see rest of ingredient list below)
1/2 Tbsp. black pepper
1/2 inch ginger, grated
2 Tbsp. oil
2 garlic cloves, minced
1 Chungyang red chile, or 1 serrano, thinly sliced, divided
1/2 cup chicken stock
- Combine first 8 sauce ingredients in a bowl; set aside.
- Heat oil in saucepan on medium-high heat. Cook 2 minced garlic cloves until fragrant, then add gochujang mixture, most of the Chungyang chile, and the chicken stock; cook until mixture coats the back of a spoon.
- Pour sauce into a bowl large enough to toss fried chicken. Use the small amount of Chungyang chile you reserved as garnish for finished dish, along with finely sliced scallions and sesame seeds.
Makes enough sauce for 1 lb. chicken feet (which is 4 servings).
From Hong and Rodbard, Koreatown.
