Source: Atlas Obscura
Imagine chewing on a sunflower seed. You pop the shell open, fiddle out the meaty bit, collect the rest behind your front teeth, then spit it out. Now imagine that instead pieces of salted shell, you’re finessing the bones of a chicken foot away from your savory snack.
Koreans call it dakbal. Chopped at the ankle, these chicken feet are served in luscious piles. First-time tasters will discover that the most…
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