Korean Salt-Grilled Chicken Gizzards

Trim the silver skin carefully from 350 g chicken gizzards so the tough membrane is reduced.

Rinse under cold running water, then pat very dry with paper towels because surface moisture prevents browning.

Sprinkle 1 tsp salt and 0.5 tsp black pepper over the cleaned gizzards.

Toss until the seasoning reaches the folds, then rest at room temperature for 10 minutes so the salt penetrates before searing.

Add 1 tbsp cooking oil to a pan and warm it over medium heat.

Stir in 1 tbsp minced garlic, cooking just until it smells fragrant and turns pale gold, then move on before the garlic burns.

Spread the gizzards in a single layer and raise the heat to high.

If the pan looks crowded, cook in batches, turning for about 6 minutes until the surfaces become browned instead of steaming.

When the outside is well browned, lower the heat to medium and cook for 1 more minute.

The gizzards are ready when they feel firm and springy, and most moisture in the pan has evaporated.

Add 1 sliced scallion and stir-fry for 1 minute so it softens lightly and releases aroma.

Turn off the heat, squeeze over the juice from 0.5 lemon, toss briefly, and serve right away.