Korean Garlic-Grilled Chicken Gizzards
Quick answer
- Total time
- 33 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Halved garlic cloves go into the pan first and lose their raw bite, turning sweet and soft.
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The gizzards get nothing but salt and pepper, which leaves the garlic to do the work of a sauce.
Ingredients
Instructions
- 1
Halve 450g chicken gizzards and cut several deep slits to open them up, rinse under cold running water for 2 to 3 minutes to draw out the blood, then pat dry with paper towels.
- 2
Season the gizzards with 1 tbsp cooking wine, half a teaspoon of salt, and half a teaspoon of pepper, then rest for 10 minutes to eliminate any off-odor.
- 3
Cut 12 garlic cloves in half and thinly slice 1 Korean chili pepper after removing the seeds, keeping each ready separately.
- 4
Add 1 tablespoon cooking oil to a pan over medium-high heat and cook the halved garlic for 2 to 3 minutes until the cut surfaces are golden.
- 5
Add the gizzards to the pan and stir-fry over medium-high heat for 6 to 8 minutes until the inside is firm and cooked through and the outside is browned, then season with the remaining salt.
- 6
Check that the thickest gizzard is cooked through, then turn off the heat.
Mix in 1 tablespoon sesame oil, the chili, and 1 teaspoon parsley, and serve.
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