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How to Cook Chicken Gizzards – Korean Recipe

by Caroline Sciberras
0 comment 9 minutes read

Get ready to tantalize your taste buds with a delicious Korean delicacy – chicken gizzards! If you’re looking to explore Korean cuisine beyond the usual fare, this Korean chicken recipe is a must-try. In this post, we’ll guide you through the steps of creating a mouthwatering dish that will leave you craving for more. So, let’s dive into the world of Korean Chicken Gizzards and discover the flavors that make it a favorite among food enthusiasts.

Because this dish is so satisfyingly filling, it has gained immense popularity as a go-to choice for enjoying alongside drinks as it also comes with the added perk of helping absorbing alcohol and help you get sober quickly.

korean chicken gizzards

Yields: 4 portions
Prep Time: 30 mins Cook Time: 15 mins Total: 45 mins


What are chicken gizzards?

Chicken gizzards are an organ found in the digestive system of poultry.

Chicken gizzards can be enjoyed in various courses, depending on personal preference and cultural traditions. Here are a few popular ways to incorporate chicken gizzards into your meals:

  1. Appetizer: Grilled or Fried Chicken gizzards make a delectable appetizer or snack. They are often marinated, grilled, or fried until golden and crispy. Serve them alongside a tangy dipping sauce like aioli, ranch dressing, or a spicy chili sauce.
  2. Main Course: Chicken gizzards can also be the star of a main course. They can be stir-fried with vegetables, added to stews or curries, or cooked in a savory sauce.
  3. Soup or Broth: Gizzards can be added to soups or broths to enhance their flavor and provide a meaty texture. They work well in hearty soups like chicken noodle soup or Vietnamese pho.

Korean Chicken Gizzards holds a significant place in Korean culture, cherished as a beloved traditional dish savored during festive occasions and gatherings. This cultural importance explains their popularity among Koreans.

In addition to its popularity in Korea and areas with Korean communities, chicken gizzards have been welcomed as soul food in the southern states of Louisiana, Mississippi, Georgia, and Alabama. This trend has extended to big cities like Chicago and New York City and Philadelphia on the east coast, captivating the palates of food enthusiasts.

What are the Korean Chicken Gizzards?

While gizzards are enjoyed in various cultures, Korean cuisine brings its own twist to the table. Unlike other countries where gizzards might be grilled or fried, Koreans have their own distinctive approach. They marinate the gizzards in a blend of soy sauce, garlic, ginger, and an array of spices, allowing the flavors to infuse deeply. This process imparts a delightful combination of savory, slightly chewy, and umami-packed taste to the gizzards, elevating them to a whole new level.

Why does this recipe work?

The popularity of Korean Chicken Gizzards can be attributed to several factors:

  1. Budget-Friendly: Chicken gizzards are an affordable protein source, making them a great choice for budget-conscious individuals and families.
  2. Flavorful: The marination process and the inclusion of traditional spices give Korean gizzards a burst of rich and savory flavors that leave a lasting impression.
  3. Textural Pleasure: The chewy yet tender texture of gizzards provides a delightful mouthfeel, adding an exciting dimension to the dish.
  4. Easy-to-Find Ingredients: The ingredients required for this recipe, such as soy sauce, garlic, and ginger, are commonly available, making it convenient to recreate this dish at home.

Now that you know the essence of Korean Chicken Gizzards, let’s delve into the recipe and embark on a culinary adventure like no other.

korean chicken gizzards

How to Cook Korean Chicken Gizzards?

Ingredients

  • 1 pound (500 grams) chicken gizzards, cleaned and trimmed
  • 2 cups milk (for soaking chicken gizzards)
  • 3 tablespoons Korean frying mix or (2:1 flour to rice flour)
  • 1/2 teaspoon salt
  • 1 tablespoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1/8 teaspoon black pepper
  • 1 tablespoon curry powder (or cajun seasoning)

Wet Batter

  • 1 cup Korean frying mix (or 2/3 cup of cake flour and 1/3 cup of rice flour)
  • 1 cup cold water
  • 4 ice cubes

Final Seasoning

  • salt to taste
  • black pepper to taste

Chili Oil Dipping Sauce

  • 3 tablespoons Kewpie, or mayonnaise
  • 2 tablespoons chili oil

Instructions

Clean and marinate the chicken gizzards

  1. Begin by cleaning and trimming the chicken gizzards into 1/4-inch to 1/2-inch chunks, discarding any excess tendons. Follow tips 1 & 2 below for more detailed instructions:
  2. Place the chicken gizzards in a bowl and fully submerge them in milk. Place the bowl in the refrigerator and let the gizzards marinate for at least 30 minutes. See tip 2 for longer marination.

Prepare the wet ingredients

  1. In the meantime, prepare the wet ingredients in a separate mixing bowl.
  2. Combine the frying mix (or 2:1 flour: rice flour) and the cold water to create a wet batter. Gently mix them together until well incorporated. Place the batter in the refrigerator.

Cooking the chicken gizzards

  1. Remove the mixing bowl from the refrigerator.
  2. Drain the chicken gizzards in a colander when you’re ready to fry. It’s not necessary for them to be completely dry; simply ensure they are free of excess milk.
  3. Transfer the boiled gizzards to a mixing bowl.
  4. Season them with salt, minced garlic, minced ginger, a pinch of black pepper, and curry powder or cajun seasoning.
  5. Heat a sufficient amount of oil in a large wok or pot over medium-high heat. To check if the oil is ready, place wooden chopsticks into the oil and wait for bubbles to rise around them.
  6. Take the wet batter out of the refrigerator.
  7. Dip each gizzard into the batter and carefully drop it into the hot oil.
  8. Place the fried pieces in a mixing bowl. You can choose to double-fry them for extra crispiness if desired.
  9. Season with a few pinches of salt and black pepper.
  10. Prepare a dipping sauce by mixing Kewpie or mayonnaise with chili oil according to your taste preference.
  11. Serve and enjoy!

Tips:

  1. To thoroughly clean the gizzards (400 grams), rinse them quickly under running water. Place them in a mixing bowl and sprinkle flour over them. Massage the flour onto the gizzards until it forms a sticky paste, then wash off the paste under running water. Place the cleaned gizzards in a strainer to remove excess water.
  2. To trim the chicken gizzards, slice each gizzard in half vertically into 1/2 inch or 1/4 inch pieces as desired. Sometimes you need to work around them and remove excess tendons.

Sides for Chicken Gizzards

As for suggested sides or accompaniments, here are a few options to complement the flavors of chicken gizzards:

  1. Steamed Rice: A simple bowl of steamed rice serves as a neutral and comforting base to accompany the bold flavors of chicken gizzards.
  2. Leafy Greens: Include a side of sautéed spinach, bok choy, or kale for a refreshing and nutritious addition to your meal.
  3. Pickled Vegetables: Korean-style pickled vegetables, such as kimchi or pickled radishes, add a tangy and crunchy element that complements the rich flavors of gizzards.

You might like more…

MORE KOREAN RECIPES:

MORE CHICKEN RECIPES:

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korean chicken gizzards

Korean Chicken Gizzards Recipe


Ingredients

Scale
  • 1 pound (500 grams) chicken gizzards, cleaned and trimmed
  • 2 cups milk (for soaking chicken gizzards)
  • 3 tablespoons Korean frying mix or (2:1 flour to rice flour)
  • 1/2 teaspoon salt
  • 1 tablespoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1/8 teaspoon black pepper
  • 1 tablespoon curry powder (or cajun seasoning)

Wet Batter

  • 1 cup Korean frying mix (or 2/3 cup of cake flour and 1/3 cup of rice flour)
  • 1 cup cold water
  • 4 ice cubes

Final Seasoning

  • salt to taste
  • black pepper to taste

Chili Oil Dipping Sauce

  • 3 tablespoons Kewpie, or mayonnaise
  • 2 tablespoons chili oil

Instructions

Clean and marinate the chicken gizzards

  1. Begin by cleaning and trimming the chicken gizzards into 1/4-inch to 1/2-inch chunks, discarding any excess tendons. Follow tips 1 & 2 below for more detailed instructions:
  2. Place the chicken gizzards in a bowl and fully submerge them in milk. Place the bowl in the refrigerator and let the gizzards marinate for at least 30 minutes. See tip 2 for longer marination.

Prepare the wet ingredients

  1. In the meantime, prepare the wet ingredients in a separate mixing bowl.
  2. Combine the frying mix (or 2:1 flour: rice flour) and the cold water to create a wet batter. Gently mix them together until well incorporated. Place the batter in the refrigerator.

Cooking the chicken gizzards

  1. Remove the mixing bowl from the refrigerator.
  2. Drain the chicken gizzards in a colander when you’re ready to fry. It’s not necessary for them to be completely dry; simply ensure they are free of excess milk.
  3. Transfer the boiled gizzards to a mixing bowl.
  4. Season them with salt, minced garlic, minced ginger, a pinch of black pepper, and curry powder or cajun seasoning.
  5. Heat a sufficient amount of oil in a large wok or pot over medium-high heat. To check if the oil is ready, place wooden chopsticks into the oil and wait for bubbles to rise around them.
  6. Take the wet batter out of the refrigerator.
  7. Dip each gizzard into the batter and carefully drop it into the hot oil.
  8. Place the fried pieces in a mixing bowl. You can choose to double-fry them for extra crispiness if desired.
  9. Season with a few pinches of salt and black pepper.
  10. Prepare a dipping sauce by mixing Kewpie or mayonnaise with chili oil according to your taste preference.
  11. Serve and enjoy!

Notes

  1. To thoroughly clean the gizzards (400 grams), rinse them quickly under running water. Place them in a mixing bowl and sprinkle flour over them. Massage the flour onto the gizzards until it forms a sticky paste, then wash off the paste under running water. Place the cleaned gizzards in a strainer to remove excess water.
  2. To trim the chicken gizzards, slice each gizzard in half vertically into 1/2 inch or 1/4 inch pieces as desired. Sometimes you need to work around them and remove excess tendons.
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Lunch/Snack
  • Method: Frying
  • Cuisine: Korean, Southern

Keywords: chicken gizzards, batter, chili oil dipping sauce

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