염통 – Barbecued chicken hearts

Continuing my Korean culinary adventure, last night’s delicacy was grilled chicken hearts (염통). They were cooked in a sweet, sticky BBQ marinade and served on skewers. For a bargain price of 5,000 KRW (£2.75) we got five skewers, each with four hearts. We also had mushrooms wrapped in samgyeopsal (thick cut bacon), boneless chicken feet, deok (Korean rice cake) and dalkgalbi with melted cheese (stir fried chicken in a mouth-scorchingly spicy sauce).

Nom nom nom

Once I managed to get the image of Chicken Licken out of my head they were surprisingly quite good, a bit like really dark chicken meat. However, as with most of these things they did need quite a lot of chewing, washed down with a mouthful of Cass.

As my friend told me, eating the heart of your enemy makes you grow stronger. In that case, bring it on chickens…

Not looking too convinced at this point…

돼지 막창 – Crispy pig rectum

So, here’s something I didn’t expect from my Wednesday evening; I just ate pig rectum. Well, several pigs’ probably.

Whilst it didn’t feature on my Korean culinary bucket list, I think it definitely would have qualified had I known about it at the time. It’s worth pointing out that we actually ordered it by accident. We tried ‘somewhere new’ tonight and in addition to our old, trusted favourite 갈매기살 (rib meat), Nathan, in his infinite wisdom, looked at the first thing on the menu and asked for that. ‘That’ turned out to be sliced, grilled pig rectum. But in the true Korean spirit of not letting anything go to waste, we tucked in.

Having been chemically cleaned (seriously), it was served up with the usual array of kimchis, lettuce leaves, and soy dipping sauce. It did take a lot, and I mean a lot, of chewing, but the flavour was surprisingly nice, although my imagination began to get the better of me after the first few pieces.

I then heard myself uttering a sentence I never in a million years thought I’d say. “I think I’ve got bum stuck in my teeth”.’

Yummy yummy chicken feet

So last night, after a fair few glasses of Cass, I crossed another thing off my Korean culinary bucket list; chicken feet 닭 발.

Mmm…chicken feet…

Chicken feet is a delicacy often associated with East Asia, in particular with China and Korea. Dalkbal can be boiled, fried, steamed, or as we had them last night, grilled on a Korean barbecue.

Giving the middle finger; the chickens last defence

We put them on the grill and watched the claws curl up in the heat, appearing to give us the finger in one last stab at defiance. After a few minutes they were obviously cooked but we left them for a while longer (how do you know when a chickens foot is fully cooked??). No one wanted to be the first to try one, and no one wanted to be the last, so, we all gingerly picked one up with our chopsticks, but how do you go about eating them? Where do you start? Toe? Ankle? Somewhere in the middle?

Delicious…

I tore a chunk off the ankle, it was gristle, so I nibbled on a toe, that was gristle too. Like the pig trotters, they were mouth-scorchingly spicy, and I lost all feeling in my mouth for several minutes! Other than the tongue-melting spiciness they didn’t have much taste. Just gristle.

Next on the list, live baby octopus…