Sanbon Jeongdeun Dakbal Review: Spicy Soup Chicken Feet

The author went to Sanbon Rodeo after work for chicken feet with a coworker. Since both are dakbal fans, they chose Jeongdeun Dakbal without much debate and headed there because it is known as a Gunpo chicken feet spot.

Jeongdeun Dakbal Sanbon branch is very close to Sanbon Station. The source says it is quick to reach from exit 3 or exit 2, which makes it easy to revisit.

The interior had a clean pocha feel, with large windows that kept the space from feeling closed in. As it got darker, the atmosphere became more appealing.

The restaurant has six set menus named Jeong, Deun, Ga, Na, Da and Ra. Jeong and Deun look suited to groups of three or more, while Ga through Ra look like two-person sets. Since the author always wants rice balls and egg custard with dakbal, they chose the Ra set.

Instructions on how to enjoy the chicken feet were written clearly. The recommended bite used the restaurant's stone-roasted seaweed with mayonnaise, chicken feet and pickled radish. It was the author's first time eating dakbal wrapped in seaweed, and it worked better than expected.

Cabbage salad, rice balls and egg custard arrived first. While shaping the rice balls, the soup chicken feet came out. The author ordered boneless soup chicken feet because this was a soju-food visit.

The pot came topped with a mountain of bean sprouts. Once the soup boiled and the sprouts softened, it was ready to eat. The egg custard looked impressive and was fluffier and softer than versions at many other places.

Add-ins were available for the soup chicken feet: bean sprouts, glass noodles, quail eggs, sujebi, vegetables and cheese. The author chose glass noodles because they soak up the spicy broth.

The combination of spicy chicken feet, bean sprouts, rice balls and egg custard was exactly what the author wanted. The chicken feet were fairly spicy, which suited the author, but the sprouts, rice balls and egg custard helped make the heat manageable.

The pot already included small amounts of rice cake, sujebi and quail egg, so the author recommends tasting what you like and adding at least one extra item. The broth was the highlight.

After the chicken feet and two bottles of soju, the author moved on to a second round. Among the many Sanbon chicken feet spots, this one stood out for the pairing, reasonable value and flavor recognized by serious dakbal fans.