STEP 1/13
Wash well-maintained chicken feet clean.
STEP 2/13
Add ginger and add chamseul around it.
STEP 3/13
Add garlic and let stand for more than 30 minutes. It's even better to make a large amount of sauce during this time. I heard that it's good to ripen the sauce for a day or two.
STEP 4/13
I'm going to throw away the broth I first boiled. Boil it for 10 to 15 minutes (adjust depending on the amount of water or heat, but if you boil it for too long, the beef bone won't come out well on the second boil) discard all the dirty things on the top and rinse the chicken feet clean.
STEP 5/13
If you look closely at the corner, there's foam residue. So you have to rinse it well before using it.
STEP 6/13
Originally, you have to boil chicken feet with water for another 20 to 25 minutes to make beef bones, but then add the sauce to make it easier to be chewy. And when you boil it for 20 minutes, the water keeps getting watery, so you can keep pouring it in a small amount and boil it down, or you can put in a lot at once. I was so busy with seasoned chicken and braised spicy chicken that day. It's uncomfortable to put in the sauce and water, but it doesn't matter much.
STEP 7/13
Add water and simmer for more than 20 minutes before adding the sauce.
STEP 8/13
I didn't mix it and boiled it for 20 minutes.
STEP 9/13
Spread the sauce well so that it doesn't clump together.
STEP 10/13
When it's a bit chewy, add Cheongyang red pepper and boil it down a little more.
STEP 11/13
I didn't put chopped onions in the sauce, but sliced them thinly. Add green onions, cheongyang peppers, onions, etc.
STEP 12/13
If it's this chewy, lower it to low heat and boil it down a little more!
STEP 13/13
It's good to stir-fry seaweed powder, sesame oil, and cheese in the leftover sauce after eating chicken feet.
Skip or add or subtract ingredients and seasonings to taste.