Spicy and Sweet Stir-Fried Gizzards (Dak-dong-jib Bokkeum)
Easy and Delicious Stir-Fried Chicken Gizzards Recipe, Dak-modrae-jib Stir-Fry, Dak-geun-wi Stir-Fry, Perfect as a Side Dish or Appetizer
Introducing a mouthwatering spicy and sweet stir-fried chicken gizzard dish! The chewy texture combined with the rich seasoning makes it an excellent choice for a drinking snack (anju) or a satisfying side dish for rice. Try this simple recipe for stir-fried chicken gizzards at home.
Main Ingredients- Chicken Gizzards 500g
- Garlic 7 cloves
- Onion 1/2 medium
- Cheongyang Pepper 3 pieces
Seasoning & Other Ingredients- Cooking Oil 1 Tbsp
- Minced Garlic 1 Tbsp
- Gochugaru (Korean Chili Flakes) 3 Tbsp
- Soy Sauce 2 Tbsp
- Oyster Sauce 2 Tbsp
- Cooking Wine (Mirin or Soju) 2 Tbsp
- Oligodang (Corn Syrup) 1 Tbsp (or Corn Syrup)
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Black Pepper a pinch
- Coarse Salt for cleaning
- Flour for cleaning
- Water 3 cups (for boiling)
- Soju 1/2 cup (for boiling)
- Bay Leaves 3 pcs (for boiling)
- Whole Peppercorns 10 pcs (for boiling)
- Onion peels or Green Onion leaves (optional, for boiling)
- Cooking Oil 1 Tbsp
- Minced Garlic 1 Tbsp
- Gochugaru (Korean Chili Flakes) 3 Tbsp
- Soy Sauce 2 Tbsp
- Oyster Sauce 2 Tbsp
- Cooking Wine (Mirin or Soju) 2 Tbsp
- Oligodang (Corn Syrup) 1 Tbsp (or Corn Syrup)
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Black Pepper a pinch
- Coarse Salt for cleaning
- Flour for cleaning
- Water 3 cups (for boiling)
- Soju 1/2 cup (for boiling)
- Bay Leaves 3 pcs (for boiling)
- Whole Peppercorns 10 pcs (for boiling)
- Onion peels or Green Onion leaves (optional, for boiling)
Cooking Instructions
Step 1
First, trim any excess fat from the chicken gizzards and rinse them thoroughly under running water. Then, cut them into three equal lengthwise pieces for a good bite size. This preparation helps the seasoning penetrate better and ensures even cooking.
Step 2
After trimming and rinsing, place the gizzards in a bowl and add a generous pinch of coarse salt. Rub them vigorously with your hands. Washing with salt helps remove any gamey odors and enhances their chewy texture.
Step 3
Next, add some flour to the gizzards and knead again. The flour acts like a natural scrubber, picking up any remaining impurities. Rinse thoroughly under cold water to remove all traces of flour. This double cleaning process ensures a clean taste.
Step 4
To boil the gizzards and remove any remaining odor, prepare the aromatics. In a pot, combine 3 cups of water, 1/2 cup of soju, 3 bay leaves, and 10 whole peppercorns. Bring this mixture to a boil over high heat. These ingredients are key to eliminating any unpleasant smell.
Step 5
Once the water is boiling, add the prepared chicken gizzards. Boil for about 2 minutes only. Be careful not to overcook, as this can make them tough. You can also add onion peels or green onion leaves to the boiling water for extra fragrance.
Step 6
Peel and thinly slice 7 cloves of garlic. Sliced garlic will add a wonderful aroma and flavor as it sautés, and it will be pleasant to chew alongside the gizzards.
Step 7
Peel and cut half an onion into thick julienne strips. Cutting them thickly ensures they retain some texture and release their sweetness when stir-fried.
Step 8
Remove the stems from 3 Cheongyang peppers and slice them diagonally. If you like it spicy, keep the seeds; if you prefer milder heat, remove the seeds. They also add a nice touch of color to the dish.
Step 9
Now, let’s stir-fry! Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the sliced garlic and sauté slowly until fragrant and lightly golden. Be careful not to burn the garlic; a gentle sauté is best.
Step 10
Once the garlic is fragrant and golden, add the boiled and drained chicken gizzards to the pan. Increase the heat to high and stir-fry quickly for a minute or two until the gizzards start to brown slightly.
Step 11
When the gizzards are lightly stir-fried, add the seasoning ingredients: 3 Tbsp Gochugaru, 2 Tbsp Soy Sauce, 2 Tbsp Oyster Sauce, 2 Tbsp Cooking Wine, and 1 Tbsp Oligodang. Stir well to coat the gizzards evenly. Cook over medium-low heat to prevent the sauce from burning.
Step 12
Chicken gizzards don’t absorb marinades as readily as other meats, so using a slightly more generous amount of seasoning is key to achieving a delicious flavor. This balance of seasonings ensures you fully enjoy the gizzards’ signature chewiness and savory taste.
Step 13
Once the sauce has reduced slightly, add the sliced garlic, onions, and Cheongyang peppers. Stir-fry quickly over high heat. Avoid overcooking the vegetables; you want them to be tender-crisp. Continue to stir-fry until most of the moisture has evaporated.
Step 14
Finally, stir in 1 Tbsp of sesame oil, 1 Tbsp of toasted sesame seeds, and a pinch of black pepper. Mix everything thoroughly to finish. Your delicious spicy and sweet stir-fried gizzards are ready! Serve hot with rice or enjoy as a perfect pairing with a cold beer.
