Korean Grilled Chicken Hearts
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Chicken hearts take longer to prep than to cook.
Read more
Each one is split open and cleared of vessels and clots, and after that the searing is over in about six minutes over high heat. Sliced scallion goes on top, and they are served as a drinking snack.
Ingredients
Instructions
- 1
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.
- 2
Place the hearts in a bowl with 2 tablespoons cooking wine and rest for only 10 minutes.
- 3
Lift them out and pat very dry with paper towels, since wet hearts steam instead of sear.
- 4
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.
- 5
Heat the pan thoroughly over high heat, then add the hearts in one layer.
Cook in batches if needed, because crowding drops the heat and prevents browning.
- 6
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.
- 7
Cut the thickest piece and turn off the heat once the center is no longer red.
- 8
Scatter 1 sliced scallion over the hot hearts and serve immediately while the texture is still springy.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
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
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