Chewy Dakttongjip Bokkeum (Stir Fried Chicken Gizzards)
A chewy dakttongjip bokkeum drinking snack stir-fried with garlic and vegetables after removing all gaminess.
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 →
This dakttongjip bokkeum is washed with flour and blanched with soju to remove any off-flavors cleanly. Stir-fried with whole garlic cloves until golden to bring out a nutty aroma, it is paired with crisp vegetables to fully enjoy its rich, chewy texture.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Chicken gizzards500 g
- Shishito peppers (kkwari-gochu)10
- Bell pepper1/2
- Onion1 (small)
- Peeled garlic10 cloves
- Cheongyang chili pepper (hot green chili)1
- Flour1/2 cup
- Soju1/3 cup
Seasoning
- Salt1 tsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Toasted sesame oila little
- Ground black peppera little
- Toasted sesame seeds
- Adding flour and a little water to the chicken gizzards and scrubbing them vigorously helps strip away excess grease and impurities, removing unwanted odors.
Steps
Prepare the ingredients
I prepared chicken gizzards along with a variety of vegetables I like.
These are shishito peppers, onion, bell pepper, peeled garlic, and Cheongyang chili pepper.
Clean the chicken gizzards
Add flour and a little water to the chicken gizzards, then rub and scrub them vigorously.
This strips away grease and impurities, helping to eliminate any gamey smell.
Gently massage with your hands to rinse away the remaining flour.
Blanch
Pour in a suitable amount of water and 1/3 cup of soju, and once it comes to a rolling boil, blanch for about 3 to 4 minutes.
Rinse under running water and drain the excess moisture.
Cut the ingredients
Cut both the chicken gizzards and vegetables into bite-sized pieces.
Season
Season with 1/2 tsp salt and 2 tbsp mirin (cooking rice wine).
Stir-fry
Heat a pan, add oil, and stir-fry the garlic and chicken gizzards together thoroughly.
Cook until the garlic aroma coats everything evenly and the surface is golden brown all over.
Add the sliced vegetables and 1 tbsp corn syrup (mulyeot)...
Stir-fry briefly so the vegetables stay crisp, and adjust the seasoning with the remaining 1/2 tsp salt.
A total of 1 tsp salt was used between the preliminary seasoning and the stir-frying.
Finish by adding a little toasted sesame oil, toasted sesame seeds, and ground black pepper.
Complete
This is my absolute favorite among specialty chicken cuts, and it is definitely the ultimate drinking snack.
The true deliciousness comes from chewing the wonderfully chewy chicken gizzards together with the crisp vegetables.
If you have plans for drinks alone on a Friday night, try making this simple chicken gizzard stir-fry to enjoy.
Ppunwife's tips
- Stir-fry briefly so the vegetables stay crisp, and adjust the seasoning with 1/2 tsp salt.
FAQ
What is the washing method to remove the distinct gamey smell of chicken gizzards?
Rubbing and washing the chicken gizzards vigorously with flour and a splash of water removes impurities and grease, reducing unwanted odors.
Why do you add soju when blanching?
Adding 1/3 cup of soju to boiling water and blanching for 3 to 4 minutes is effective for blowing off any lingering gamey smell.
When do you divide and add the salt?
Add 1/2 tsp salt during the initial seasoning step for the blanched chicken gizzards, and add the remaining 1/2 tsp when stir-frying the vegetables to finish seasoning.
Is there a trick to preserving the texture of the vegetables when stir-frying?
Add the vegetables only after the garlic and chicken gizzards turn golden, then stir-fry them very briefly to maintain their inherent crisp texture.
