Korean Stir-fried Chicken Gizzards
Quick answer
Dak-ttongjip-bokkeum is a stir-fried dish made from chicken gizzards cooked over high heat with garlic and cheongyang chili pepper.
What makes this special
- Springy chicken gizzards stir-fried with garlic and spicy Cheongyang chili for a nutty chew.
- Gizzard's dense, springy muscle turns nutty with every chew
- Removing the inner membrane and blanching 3 minutes eliminates odor and slime
Key ingredients
Core cooking flow
- 1 Remove the silvery membrane and any odorous parts from 350 g chicken gizzard...
- 2 Blanch the gizzards in boiling water for 3 minutes.
- 3 Slice 8 garlic cloves thinly and cut 80 g onion into narrow strips.
Dak-ttongjip-bokkeum is a stir-fried dish made from chicken gizzards cooked over high heat with garlic and cheongyang chili pepper. The gizzard, known as the near-wi in Korean, is the thick muscular organ a chicken uses to grind its food. It contains very little fat, is high in protein, and stays firm through cooking in a way that ordinary chicken meat does not. Proper cleaning before cooking is essential. The yellow inner lining and any adjacent odorous tissue must be removed entirely, or the finished dish will carry an off smell that no amount of seasoning can cover. Once cleaned and scored lightly on the surface to help seasoning penetrate, the gizzards go into a very hot pan. The goal is a fast, high-heat cook that sears the outside while leaving the interior tender and springy. Extended cooking over lower heat makes them chewy and tough. The texture is the defining quality of this dish - dense, elastic, and slightly resistant to the bite, with a mild savory nuttiness that deepens the longer you chew. Cheongyang chili cuts through any residual heaviness and adds a clean, quick heat. Garlic provides a deep aromatic foundation that complements the protein. Soy sauce and mirim season the stir-fry with a balance of salt and restrained sweetness. The dish is ordered frequently alongside beer or soju, where its chewy texture and moderate heat make it a satisfying accompaniment to cold drinks. It also works well as a rice side dish.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Remove the silvery membrane and any odorous parts from 350 g chicken gizzards, then rinse several times under cold water.
Drain well, and score the thicker pieces lightly so they cook evenly and absorb seasoning faster.
- 2Heat
Blanch the gizzards in boiling water for 3 minutes.
When the surface turns white and foam rises, lift them out, rinse under cold water, and pat dry so they sear instead of steaming in the pan.
- 3Control
Slice 8 garlic cloves thinly and cut 80 g onion into narrow strips.
Add 1 tablespoon cooking oil to a pan and heat it fully over high heat before adding aromatics, which keeps the stir-fry fast.
- 4Heat
Add the garlic and onion, then stir-fry quickly for about 1 minute.
When the garlic edges turn pale golden and the onion smells sweet, add the gizzards before the garlic darkens or turns bitter.
- 5Control
Stir-fry the gizzards over high heat for 3 to 4 minutes until the outside browns and feels springy.
Add 1 tablespoon soy sauce and 1 tablespoon cooking wine, then cook 1 more minute until glossy.
- 6Control
Add 2 diagonally sliced cheongyang chilies and 0.5 teaspoon black pepper, then stir-fry for only 1 more minute.
Turn off the heat as soon as the chili aroma is clear and the pan juices are nearly reduced.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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