Korean Grilled Chicken Hearts
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
This recipe describes how to prepare chicken hearts by cleaning, seasoning, and searing them quickly over high heat.
Read more
The process begins by splitting the hearts lengthwise to remove vessels and blood clots, which is necessary to ensure a pleasant texture. The hearts are soaked in cooking wine for ten minutes to neutralize any gamey smell, then patted dry. After a brief marinade with salt, black pepper, minced garlic, and neutral oil, they are added in a single layer to a very hot pan. Searing them without moving for three minutes colors the underside, after which they are flipped to cook for another two to three minutes. Keeping the total cooking time around six minutes prevents the chicken hearts from turning tough. The dish is finished with chopped scallions and is typically served warm as a side dish or drinking snack.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Split 400 g chicken hearts lengthwise and remove visible vessels and blood clots.
Rinse under running water, then drain in a sieve so excess surface moisture does not dilute the seasoning.
- 2Heat
Place the hearts in a bowl with 2 tablespoons cooking wine and rest for only 10 minutes.
Lift them out and pat very dry with paper towels, since wet hearts steam instead of sear.
- 3Season
Add 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon minced garlic, and 1 tablespoon neutral oil.
Toss by hand until every cut side is coated, then let stand for 3 minutes.
- 4Control
Heat the pan over high heat until the oil coating looks slightly rippled, then add the hearts in one layer.
Cook in batches if needed, because crowding drops the heat and prevents browning.
- 5Heat
Sear without moving for 3 minutes, until the underside turns brown and the edges tighten.
Flip once and cook 2-3 minutes more, keeping the total time close to 6 minutes.
- 6Finish
Cut the thickest piece and turn off the heat once the center is no longer red.
Scatter 1 sliced scallion over the hot hearts and serve immediately while the texture is still springy.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- A mirin soak in Yeomtong-gui neutralizes gamey notes before searing the chicken hearts over high heat.
- Finish cue
- Cut the thickest piece and turn off the heat once the center is no longer red.
- Avoid this
- Overcooking makes hearts tough, so keep total cook time around 6 minutes.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 7 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Steamed Eggplant Namul
scallion
Korean Seasoned Seaweed Flakes
scallion
Korean Radish Sprout Kimchi
scallion