Korean Grilled Chicken Hearts
Chicken hearts are trimmed, rinsed, and marinated briefly in cooking wine to remove any off-flavors before being seasoned with salt, pepper, and garlic. They are seared over high heat in a single layer for about six minutes total, which keeps the interior springy and chewy rather than tough. Finished with sliced scallion, this high-protein dish works well as a drinking snack or a quick weeknight side.
Adjust Servings
Instructions
- 1
Split chicken hearts, remove vessels and clots, then rinse thoroughly.
- 2
Soak with cooking wine for 10 minutes to reduce odor, then pat dry.
- 3
Toss with salt, pepper, minced garlic, and oil until evenly coated.
- 4
Sear in a very hot pan in one layer for 3 minutes, then flip.
- 5
Cook 2-3 more minutes until done through, then garnish with scallion.
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