Korean Stir-fried Chicken Gizzards
Dak-ttongjip-bokkeum stir-fries chicken gizzards with garlic and cheongyang chili peppers over high heat. The gizzard's distinctly chewy, springy texture is the centerpiece of the dish - the longer you chew, the more a subtle nuttiness emerges. The cheongyang chili's heat cuts through any richness, and garlic lays down a deep aromatic foundation. Soy sauce and cooking wine season the dish with a salty note balanced by a gentle sweetness. It is commonly ordered as a companion to beer or soju, but it also works well as a rice side dish.
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Instructions
- 1
Trim silverskin from gizzards and rinse thoroughly.
- 2
Blanch gizzards for 3 minutes in boiling water, then drain.
- 3
Heat oil and stir-fry garlic and onion first until fragrant.
- 4
Add gizzards and stir-fry over high heat, then add soy sauce and wine.
- 5
Add chili and pepper, stir-fry 1 more minute, and serve.
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