Spicy Dak Ttongjip Bokkeum (Stir Fried Chicken Gizzards) in 20 Minutes
A classic drinking snack made of thoroughly cleaned chicken gizzards stir-fried with vegetables in a spicy sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Scrubbed with flour and salt then blanched in water with soju, these chicken gizzards turn out completely odor-free. Scoring the thick parts ensures even cooking and great texture before everything is stir-fried in a spicy sauce, making it a wonderful accompaniment to drinks.
- Servings
- about 1–2 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken gizzards200 g
- Onion1
- Carrot1/2
- Cheongyang chili pepper (hot green chili)3
- Perilla leaves5 leaves
- Large green onion (daepa)1
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Soy sauce1 tbsp
- Anchovy broth1/4 cup
- Garlic1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black pepper1 tsp
- Ginger juice1 tsp
- Toasted sesame oil
- Cleaning and prepping the chicken gizzards takes about 30 minutes.
- You can clean a large batch at once, divide it into single-serving portions, and keep them in the freezer to use later.
- If you do not have anchovy broth, you can dissolve anchovy powder or Dasida (beef stock powder) in water instead.
Steps
Cleaning chicken gizzards is quite a tedious task. If you do not remove the fat clinging to the meat and the yellow inner lining, the dish will have an unpleasant odor, so make sure to do it thoroughly even if it takes some effort.
Add a generous amount of flour and scrub vigorously.
That helps draw out the excess grease. Rinse with water and repeat scrubbing with flour about 3 times.
Add coarse sea salt and scrub vigorously once more to remove any remaining grease.
Pour water into a pot, add soju, and add the chicken gizzards once it comes to a rolling boil.
This removes remaining grease and eliminates odors, while also parcooking them ahead of time.
Score the blanched chicken gizzards and cut them into bite-sized pieces.
The plump, thick parts do not cook easily and can become tough, so scoring them helps a lot.
For the vegetables, prepare Cheongyang chili peppers, onion, and perilla leaves.
I had some leftover bell pepper in the fridge, so I added that as well.
Mix all the seasoning ingredients into the anchovy broth ahead of time so the flavors blend.
If you do not have broth, you can dissolve anchovy powder or Dasida in water.
Lightly grease a frying pan with cooking oil and stir-fry until golden brown.
Add all the vegetables except the perilla leaves and stir-fry briefly.
Add the prepared seasoning sauce and stir-fry.
At the very end, add the perilla leaves and toss just until coated with the sauce.
Perilla leaves can be eaten raw, so they do not need much cooking.
Finish with toasted sesame oil and a sprinkle of toasted sesame seeds.
Here are the fully cooked chicken gizzards. Plating them on a dish makes them look quite impressive.
Ppunwife's tips
- If chicken gizzards are not cleaned thoroughly, the gamey odor makes them inedible, so be sure to scrub them with flour and coarse sea salt.
- Boiling them in water with soju removes the grease and unwanted odors completely.
- The thicker, bulging parts of chicken gizzards do not cook easily and can be tough, so scoring them makes them much easier to eat.
FAQ
How do you clean chicken gizzards to remove their distinctive odor and grease?
Strip away the clinging fat and yellow lining, scrub several times with flour and rinse, then scrub once more with coarse sea salt. Blanching them in boiling water with soju afterward completely eliminates any remaining odor and grease.
Why should you score the chicken gizzards?
The plump, raised portions do not cook through easily and tend to turn tough, so scoring them helps them cook evenly and makes them much more tender to chew.
What can I substitute if I don't have anchovy broth for the sauce?
If you don't have anchovy broth prepared, you can dissolve anchovy powder or Dasida in water and mix it into the sauce instead.
