 All parts of the chicken are used in Korean cuisine, including the gizzard, liver, and feet.Young chickens are braised with ginseng and other ingredients in medicinal soups eaten during the summer months to combat heat called "samgyetang".The feet of the chicken, called "dakbal" (닭발), are often roasted and covered with hot and spicy "gochujang"-based sauce and served as an "anju", or side dish, to accompany alcoholic beverages, especially "soju".