Chicken feet with soup with seaweed soup
This is a spicy and delicious soup chicken feet recipe with seaweed soup by referring to the usual method of soup chicken feet restaurant You might think that soup chicken feet and seaweed soup... but it's really delicious when you try it!! Seaweed is also seasoned, so if you eat it with chicken feet, it's Hwan Sang It's boiled for over an hour, so even those who can't eat the bones well can easily eat it I forgot to take a picture, but I just posted it because I wanted to share the recipe
4 serving
Within 90 minutes
잠자는돼지갈비
Ingredients
  • Chicken feet
    1kg
  • Seaweed soup
    700ml
  • Ginger
  • Soybean paste
    1spoon
  • Cheongyang red pepper
    6ea
  • red pepper paste
    2spoon
  • Red pepper powder
    6spoon
  • Soy sauce
    5spoon
  • crushed garlic
    2.5spoon
  • plum extract
    3spoon
  • Sugar
    0.5spoon
  • ground pepper
    little
Cooking Steps
STEP 1/5
Cut the toenails of chicken feet with scissors
After washing it, soak it in water for about 10 minutes to drain the blood
(If you go to the market, you can find the trimmed chicken feet In that case, I just take out the blood and wash it I buy chicken feet at a traditional market that costs 6,000 won per kilogram.)
STEP 2/5
Boil seaweed soup and prepare seasoning while removing blood from chicken feet.
(Gochujang is not a spoon like a knife, but a spoon that mothers usually use!)
At this time, the taste changes depending on how delicious seaweed soup and red pepper powder are!
STEP 3/5
To remove the fishy smell, add 1 spoon of soybean paste and ginger (usually 9 dried ginger) and boil it in boiling water for 5-10 minutes
STEP 4/5
Wash the chicken feet in cold water and put them back in the pot. Pour 700ml of seaweed soup and water into the pot until the chicken feet are almost submerged, add Cheongyang red pepper and sauce, and boil for an hour
(If you want spicy chili peppers, add 6 and 3 for less spicy ones.) Seaweed soup doesn't have to be the right amount Put as much as you like!)
STEP 5/5
You can boil it over high heat until it boils, and when it starts to boil, it is recommended to leave the heat on medium/low heat and simmer it until it is firm. When there is a lot of water in the beginning, you can stir it less often, but after the water decreases, the bottom may stick to burn, so it is recommended to rummage frequently over low heat.
Boil the water until you cook it yourself or when you taste the soup
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