Grilled Chicken Heart Skewers
Quick answer
A recipe for chewy and nostalgic street-style grilled chicken heart skewers.
- Clean flavors in Yeomtong-kkochi-gui depend on splitting and rinsing the hearts before grilling.
- Splitting and washing out blood completely is key to removing gamey notes
Key ingredients
Core cooking flow
- 1 Slice the hearts in half, wash away any blood inside, and pat dry.
- 2 Mix soy sauce, oligosaccharide, garlic, mirin, and ginger powder to make the sauce.
- 3 Thread the cleaned chicken hearts tightly onto skewers.
A recipe for chewy and nostalgic street-style grilled chicken heart skewers.
What Makes This Special
- Clean flavors in Yeomtong-kkochi-gui depend on splitting and rinsing the hearts before grilling.
- Splitting and washing out blood completely is key to removing gamey notes
- Basting with soy-oligosaccharide glaze mid-cook builds a shiny crust
- Dense muscle structure keeps texture firm and springy through chewing
Instructions
- 1
Slice the hearts in half, wash away any blood inside, and pat dry.
- 2
Mix soy sauce, oligosaccharide, garlic, mirin, and ginger powder to make the sauce.
- 3
Thread the cleaned chicken hearts tightly onto skewers.
- 4
Place skewers on a hot pan and grill over medium heat, brushing with sauce on both sides.
- 5
Once the sauce is absorbed and the surface is golden, finish with a touch of sesame oil and pepper.
Tips
Nutrition (per serving)
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