Korean Garlic-Grilled Chicken Gizzards
Dakttongjip-maneul-gui is a Korean garlic-grilled chicken gizzard dish where the gizzards are scored, briefly marinated in cooking wine, then stir-fried over high heat with whole garlic cloves and cheongyang chili peppers. Gizzards are pure muscle with a uniquely bouncy, chewy texture, and scoring them before cooking opens up the dense tissue so the seasoning reaches the interior and heat cooks them evenly. The whole garlic cloves transform alongside the gizzards-their exterior browns while the inside turns soft and mellow, converting raw pungency into gentle sweetness. Seasoning stays minimal with just salt and black pepper to let the ingredients speak, while the cheongyang chilies contribute a bright, sharp heat that punctuates each bite.
Adjust Servings
Instructions
- 1
Trim and halve the gizzards, rinse well, and pat dry.
- 2
Season with cooking wine, half the salt, and pepper for 10 minutes.
- 3
Halve the garlic cloves and finely slice the chili.
- 4
Heat oil and grill garlic first over medium-high heat until golden.
- 5
Add gizzards and cook 6-8 minutes, then season with remaining salt.
- 6
Turn off heat and toss with sesame oil, chili, and parsley.
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Nutrition (per serving)
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