Korean Spicy Stir-fried Cartilage
Odolppyeo-bokkeum is a fiery Korean stir-fry of chicken cartilage marinated in a sauce of gochujang, gochugaru, soy sauce, garlic, and sugar, then cooked at maximum heat for a short burst. The cartilage delivers a distinctive crunch-then-chew that no other cut can replicate, and thorough drying with paper towels before marinating ensures the sauce clings directly to the surface. After ten minutes of marinating, the cartilage hits a ripping-hot oiled pan to pick up smoky wok char, followed by onion, green onion, and hot green chilies that are tossed until all moisture evaporates and the glaze turns glossy. Keeping the total stir-fry time brief is critical, since prolonged cooking turns the cartilage from pleasantly crunchy to unpleasantly tough.
Adjust Servings
Instructions
- 1
Pat dry the chicken cartilage with paper towels.
- 2
Mix gochujang, gochugaru, soy sauce, garlic, and sugar for sauce.
- 3
Coat cartilage with the sauce and marinate for 10 minutes.
- 4
Stir-fry cartilage in hot oil over high heat.
- 5
Add onion, green onion, and chili; stir-fry quickly until dry and glossy.
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Nutrition (per serving)
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