Hello everyone. The chicken feet market in South Korea has seen exponential growth, with production exceeding 120,000 tons per year. How have chicken farms managed to keep up with the growing demand? Get a first hand look at the entire supply chain through Trending Farm’s latest farming documentary.
In Korea, the process of loading and transporting chickens from farm to factory is both efficient and highly mechanized. Modern machinery, such as automatic conveyors and hydraulic loading systems, streamline the process, reducing the need for manual handling of chickens. These systems can load 3,000 to 5,000 chickens onto a transport truck in 30 to 45 minutes, ensuring minimal stress for the chickens. Farms in key regions such as Gyeonggi and Jeolla provinces use these technologies to increase efficiency. Transport trucks equipped with climate control and ventilation systems then transport the chickens to processing plants in industrial zones such as Incheon and Busan. The journey takes about 2 to 4 hours, ensuring that the chickens arrive in optimal condition. As with other poultry and livestock, chicken transporters need to take precautions throughout the journey to ensure that the quality of the chicken meat is not compromised. Can you guess what they are? Leave your thoughts below the farming documentary to discuss.
Once the chickens arrive at the factory, they are moved into a holding area to stabilize their quality before they enter the main processing stages. The state of the art machinery you can see in this farming documentary plays a key role in ensuring speed, efficiency, and hygiene. The humane processing system processes thousands of chickens per hour with precision and hygiene. Then the plucking system takes over and does its job. They are likened to the all powerful machines in Korean chicken factories, equipped with rotating rubber fingers that remove feathers in seconds. Conveyors move the chickens smoothly to the gutting and cleaning areas. Next, factory workers use high performance cutting machines to debone and portion the meat, ensuring even, clean cuts. Some workers then double check the portioned meat to ensure it is perfect before packaging. Temperature controlled environments and vacuum sealers preserve chicken parts, such as legs, wings, and breasts, ensuring they are packaged fresh and ready for distribution.
With the use of modern machinery in production, can you guess how much capacity these factories have? Trending Farm reveals that the processing capacity of factories in the Incheon and Busan areas can reach hundreds of thousands of chickens a day.
Factories in Incheon and Busan receive an average of more than 400,000 chicken feet per day. They go through a meticulous process to prepare them for sale. Trending Farm takes a closer look at the steps of chicken feet processing in this Farming Documentary. After being separated from the chickens, the feet are taken to automated cleaning stations, where high pressure water jets and scrubbers remove dirt and outer layers such as skin and nails. The feet are then blanched at precise temperatures, usually around 70 to 90°C, to sterilize and soften the remaining skin. Next, they are passed through advanced peeling machines to remove the outer layer without damaging the underlying tissue. For deboned chicken feet, a combination of manual and mechanical methods are used. Mechanical deboning machines remove the bulk of the bones using precision cutting tools, while skilled workers handle the finer deboning, ensuring up to 90% bone removal, depending on the product requirements. The chicken feet then undergo a secondary quality control process, where manual workers further inspect and ensure product quality. The chicken feet are then cooled to approximately 0 to 4°C in a blast chiller to maintain freshness. Finally, an automated packaging system vacuums and packages the chicken feet, preparing them for export or domestic sale.
When it comes to Korea, you probably think of dishes that are predominantly red in color and spicy, right? Dishes made from chicken feet are no exception.
After being cleaned, Korean chicken feet are often boiled or blanched to soften them before further processing. One of the most popular methods is to marinate them in a spicy gochujang based sauce, then grill or stir fry them to create “dakbal”, a dish that is popular for its spiciness and chewy texture. Chicken feet can also be deep fried, with some factories processing over 50,000 chicken feet a day for both fresh and processed products. When preparing traditional chicken feet, it is important to remove the nails and avoid overcooking them, as this can cause them to lose their characteristic chewiness. Additionally, traditional dakbal can be very spicy, with sauce recipes often containing over 10,000 Scoville heat units, so the spiciness level should be adjusted to taste.
In Korea, chicken feet consumption has seen a significant rise, with statistics indicating that the country consumes approximately 100,000 tons of chicken feet annually. This popularity can be attributed to several factors: they are considered a delicacy and a beloved snack, often enjoyed with alcohol, particularly soju, during gatherings. The unique chewy texture and ability to absorb bold flavors from marinades also enhance their appeal in traditional dishes.
In terms of pricing, chicken feet are relatively affordable, typically ranging from about $4 to $8 per kilogram, depending on the quality and processing method. They are commonly sold in local markets, grocery stores, and specialized poultry shops, as well as through online platforms. Additionally, ready to eat versions can be found in convenience stores and restaurants, making them accessible to a wide range of consumers. The combination of cultural significance, flavor versatility, and convenience contributes to the enduring popularity of chicken feet in the Korean culinary landscape.
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