Korean Salt-Grilled Chicken Gizzards
Dak-ttongjip sogeum-gui involves trimming the silver skin from chicken gizzards, seasoning them with salt and black pepper for ten minutes, then searing them in a hot, garlic-scented pan for six to seven minutes. High heat is essential: it crisps the exterior while keeping the interior springy and chewy, and overcrowding the pan causes steaming rather than browning. Scallion is tossed in for the final minute, and a squeeze of lemon juice at the end cuts through the richness.
Adjust Servings
Instructions
- 1
Trim silver skin, rinse gizzards, and pat dry.
- 2
Season with salt and pepper, then rest for 10 minutes.
- 3
Heat oil and saute garlic until aromatic.
- 4
Add gizzards and sear on high heat for 6-7 minutes.
- 5
Add scallion for 1 minute, then finish with lemon juice.
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Nutrition (per serving)
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