Spicy Chicken Feet Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls combine finely chopped spicy-seasoned chicken feet with rice and seaweed flakes, shaped into round bites.
These rice balls combine finely chopped spicy-seasoned chicken feet with rice and seaweed flakes, shaped into round bites. The chewy chicken feet and savory rice go well together for lunch, dinner, or a late-night snack.
Street food · 45 minutes to cook
Nutrition (per 714g serving): 746.9 kcal · protein 37g · carbohydrate 74.7g · fat 31.8g · sodium 1762.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cook the chicken feet thoroughly before removing the bones so the meat comes off easily.
Tips: If the rice is too hot, the seaweed may turn soggy, so let it cool for 2–3 minutes before shaping the rice balls.
Tips: To reduce the heat, cut the red pepper flakes in half and add a little more rice.
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Ingredients (1 serving)
- Chicken feet — 150 g
- Rice — 180 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Korean chili flakes — 1 Tbsp
- Soy sauce — 1 Tbsp
- Garlic — 2 pc
- Green onion — 20 g
- Roasted seaweed — 3 sheet
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Cooking oil — 1 tsp
- Water — 300 ml