Korean Grilled Chicken Heart Skewers
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Chicken hearts are springy to bite and taste nuttier the longer you chew.
Read more
Trimming off the vessels and soaking them in milk takes care of the organ smell. Three or four go on each skewer with a soy and gochujang glaze, and they come off the heat as soon as the cut center turns from pink to grey, before they toughen.
Ingredients
Instructions
- 1
Rinse 300g chicken hearts under running water and trim any visible blood vessels with scissors.
Soak in 200ml milk for 15 minutes to draw out the gamey odor.
- 2
Remove from the milk, rinse under running water, and pat completely dry with paper towels.
Thread 3 to 4 hearts per skewer. Moisture prevents the marinade from adhering.
- 3
Combine 25ml soy sauce, 20g gochujang, 12g sugar, 10g minced garlic, 15ml mirin, and 2g pepper in a bowl and mix well to complete the marinade.
- 4
Brush half the marinade evenly over all sides of the skewers and let rest for 10 minutes.
Reserve the other half for basting during cooking.
- 5
Heat a pan or grill and add 10ml oil.
Cook the skewers over medium heat, turning every 2 minutes, for 6 to 8 minutes total. The hearts are fully cooked when a cross-section shows no pink - only grey throughout.
- 6
Brush the reserved marinade over all sides and cook over medium-high heat for 2 more minutes until the sauce caramelizes to a glossy finish.
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