Spicy & Savory! Gizzard & Korean Hot Pepper Stir-fry with Mala Sauce (with Wide Glass Noodles)
#PyeonstorangKimJaewon #GizzardRecipe #MalaSauceStirfry #WideGlassNoodles #SideDish #HomeCooking
Inspired by Kim Jaewon’s mala sauce gizzard skewers on ‘Meeting Plaza,’ I decided to create a special gizzard stir-fry using ingredients from my freezer: gizzards and Korean hot peppers (kwari gochu). Experience the delightful combination of the numbing and spicy mala sauce, the crispiness of the kwari gochu, and the chewy texture of wide glass noodles! This dish is perfectly seasoned, free from the gamy smell often associated with gizzards, and makes a fantastic side dish, a satisfying snack with drinks, or even a complete meal. Try making this unique dish with ingredients you already have at home!
Main Ingredients
- 1kg chicken gizzards or muscle
- 1 cup soju (for removing gizzard odor)
- 20 whole garlic cloves
- 1 bunch green onions
- 4 Tbsp mala sauce (adjust to taste)
- 100g wide glass noodles
Cooking Instructions
Step 1
First, prepare the ingredients that will add flavor to the stir-fry. Peel the whole garlic cloves and chop the green onions into large pieces. Place the chopped green onions, whole garlic, and 4 tablespoons of mala sauce into a large bowl. It’s important to make cooking easy and convenient, especially on hot days!
Step 2
Prepare the Korean hot peppers (kwari gochu), which will add savory flavor and texture to the stir-fry. Wash them thoroughly under running water, remove the stems, and if they are too large, cut them in half. The slight spiciness and crispness of the kwari gochu pair wonderfully with the mala sauce.
Step 3
Soak the wide glass noodles in water beforehand until they are well-hydrated. Wide glass noodles are thicker than regular ones, so they take longer to soften. It’s best to boil them briefly before stir-frying to achieve a chewier texture.
Step 4
After cleaning the gizzards thoroughly, place them in a pot with water and 1 cup of soju. Boiling them with soju effectively removes any gamey odor and helps to drain out any residual blood. Boil for about 10-15 minutes.
Step 5
Cut the boiled gizzards into bite-sized pieces (halved). Add the prepared gizzards to the bowl with the mala sauce mixture and toss well to coat. Marinating the ingredients beforehand makes stir-frying easier and ensures the sauce evenly coats everything, resulting in a more delicious dish.
Step 6
Heat some oil in a wide pan. Add the marinated gizzards, whole garlic, and green onions. Stir-fry over medium-high heat. Sautéing until the green onion oil is well-rendered will add a deeper flavor. Cook for about 5-7 minutes, ensuring the gizzards are fully cooked and coated with the mala sauce.
Step 7
Once the gizzards are mostly cooked and the aroma of the mala sauce starts to develop, add the prepared Korean hot peppers and continue to stir-fry. To maintain their crispness, don’t overcook the peppers; stir-fry for just another 2-3 minutes.
Step 8
Add the boiled wide glass noodles to the pan with the stir-fried gizzards and peppers. Mix everything together and stir-fry for another 1-2 minutes, allowing the noodles to absorb the delicious sauce.
Step 9
Your delicious Gizzard and Korean Hot Pepper Mala Stir-fry is now ready! Enjoy the chewy gizzards, crisp peppers, and bouncy glass noodles, all coated in a flavorful spicy and savory mala sauce. Serve it over rice as a rice bowl, or pair it with a cold beer for an excellent appetizer. Enjoy your meal!
