Korean Chicken Gizzard + lots of garlic
Korean Chicken Gizzard + lots of garlic is a medium Korean recipe that serves 3. 283 calories per serving. Recipe by Jecca Chantilly on YouTube.
Prep: 25 min | Cook: 14 min | Total: 49 min
Cost: $5.72 total, $1.91 per serving
Ingredients
- 500 g Chicken Gizzards (trimmed, rinsed and patted dry)
- 3 tbsp Soy Sauce (low‑sodium)
- 6 cloves Garlic (minced)
- 1 tsp Ginger (fresh, grated)
- 1 tsp Granulated Sugar (helps balance salt)
- 1 tbsp Sesame Oil (toasted, adds nutty flavor)
- 1 tsp Korean Chili Flakes (Gochugaru) (optional for mild heat)
- 1/2 tsp Black Pepper (freshly ground)
- 2 stalks Green Onion (sliced for garnish)
- 1 tsp Toasted Sesame Seeds (garnish)
Instructions
Clean the Gizzards
Trim any membranes or excess fat from the gizzards, rinse under cold water and pat dry with paper towels.
Time: PT10M
Prepare the Marinade
In a small bowl combine soy sauce, minced garlic, grated ginger, sugar, sesame oil, chili flakes (if using) and black pepper. Add the cleaned gizzards and toss to coat. Let sit for 15 minutes.
Time: PT15M
Heat the Pan
Place the frying pan over medium‑high heat and add a thin drizzle of neutral oil. Heat until the oil shimmers (about 2 minutes).
Time: PT2M
Temperature: 375°F
Stir‑Fry the Gizzards
Add the marinated gizzards (including any liquid) to the pan. Cook, stirring frequently, for 8‑10 minutes until the sauce reduces, the gizzards are browned and cooked through. They should be tender but still slightly chewy.
Time: PT10M
Temperature: 375°F
Garnish and Serve
Transfer the gizzards to a serving plate, sprinkle sliced green onions and toasted sesame seeds on top, and serve immediately while hot.
Time: PT2M
Nutrition Facts
- Calories
- 283
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 15 g
- Fiber
- 0 g
Dietary info: High protein, Contains gluten (soy sauce), Not vegetarian
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Chicken Gizzards: Chicken Hearts
- Instead of Soy Sauce: Tamari
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Ginger: Ground ginger (1/4 tsp)
- Instead of Granulated Sugar: Honey (1/2 tsp)
- Instead of Sesame Oil: Vegetable oil
- Instead of Korean Chili Flakes (Gochugaru): Red pepper flakes
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Small Bowl
- Frying Pan or Wok
- Spatula
- Plate for Serving
- Tongs (optional)
Critical Steps — Do Not Skip
- Cleaning the gizzards thoroughly to remove membranes and excess fat
- Stir‑frying on high heat to achieve a caramelized exterior without overcooking the interior
Chef Tips from the Video
- Pat the gizzards dry before marinating for better sauce adhesion
- Use toasted sesame oil only at the end of cooking to preserve its nutty aroma
- Finish with a drizzle of fresh lime juice for extra brightness if desired
Troubleshooting
Gizzards are tough or rubbery
Slice them thinly against the grain and marinate longer; cook quickly over high heat to prevent over‑cooking
Sauce is too salty
Add a pinch of sugar or a splash of water to balance the flavor
Pan is crowded and gizzards steam instead of brown
Cook in batches or use a larger wok to maintain high heat
Storage
Refrigerator: Store in an airtight container for up to 2 days
Freezer: Can be frozen for up to 1 month; reheat thoroughly before serving
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Marinate the gizzards up to 4 hours ahead of time for deeper flavor
- Cooked gizzards reheat well in a hot pan for 1‑2 minutes
- Portion into snack‑size servings for easy anju platters
Frequently Asked Questions
What is the cultural significance and history of Garlic Chicken Gizzards as an anju in Korean cuisine?
Garlic chicken gizzards (dak gopchang) are a classic Korean anju, traditionally enjoyed with alcoholic drinks like soju or makgeolli. Historically, off‑al dishes were popular among workers and soldiers because they were affordable, protein‑rich, and could be quickly cooked over a fire.
What are the traditional regional variations of chicken gizzard dishes in Korean cuisine?
In the southern regions, gizzards are often braised with gochujang for a spicier profile, while in the north they may be seasoned simply with soy sauce and garlic. Some provinces add fermented shrimp sauce (saeujeot) for extra umami.
How is Garlic Chicken Gizzards traditionally served in Korea?
They are typically served hot in a shallow bowl, sprinkled with sliced green onions and toasted sesame seeds, and eaten with a side of steamed rice or as a finger food alongside drinks. The dish is meant to be shared communally at bars or home gatherings.
What occasions or celebrations is Garlic Chicken Gizzards associated with in Korean culture?
While not tied to a specific holiday, the dish is a staple at casual gatherings, after‑work drinks, and late‑night street food stalls. It’s especially popular during summer evenings when people enjoy light, salty snacks with cold beverages.
How does Garlic Chicken Gizzards fit into the broader Korean cuisine tradition?
It exemplifies Korean cooking’s love of bold, savory flavors and the use of off‑al to create nutrient‑dense, low‑cost dishes. The quick stir‑fry technique reflects the Korean emphasis on high heat cooking to lock in flavor and texture.
What are the authentic traditional ingredients for Garlic Chicken Gizzards versus acceptable substitutes?
Authentic ingredients include Korean soy sauce, toasted sesame oil, garlic, ginger, and gochugaru. Acceptable substitutes are tamari for soy sauce, regular sesame oil, and red pepper flakes for gochugaru, though the flavor profile will shift slightly.
What other Korean dishes pair well with Garlic Chicken Gizzards as an anju?
Pairs nicely with Korean fried chicken, kimchi pancakes (kimchijeon), spicy rice cakes (tteokbokki), and a cold glass of soju or makgeolli. The salty, garlicky notes complement both fried and spicy side dishes.
What makes Garlic Chicken Gizzards special or unique in Korean anju cuisine?
The dish balances a rich, garlicky umami sauce with the slightly chewy texture of gizzards, offering a satisfying bite that’s both protein‑dense and flavorful. Its quick preparation makes it a go‑to snack for busy households.
How has Garlic Chicken Gizzards evolved over time in Korean street food culture?
Originally a home‑cooked, budget‑friendly dish, it has become a popular street‑food item, often served on skewers or in small metal bowls. Modern versions may include additional spices like smoked paprika or a splash of citrus for a contemporary twist.
What are the most common mistakes to avoid when making Garlic Chicken Gizzards at home?
Common errors include over‑cooking the gizzards, which makes them rubbery, and overcrowding the pan, which causes steaming instead of searing. Also, failing to trim excess fat can result in a greasy dish.
How do I know when Garlic Chicken Gizzards are done cooking?
The gizzards should be browned on the outside, the sauce reduced to a glossy coating, and the interior should be opaque with a tender bite. A quick cut will show no pinkness inside.
Can I make Garlic Chicken Gizzards ahead of time and how should I store them?
Yes, marinate the gizzards up to 4 hours in advance. After cooking, store in an airtight container in the refrigerator for up to 2 days and reheat quickly in a hot pan before serving.
What does the YouTube channel Jecca Chantilly specialize in?
The YouTube channel Jecca Chantilly focuses on approachable home‑cooking tutorials, often highlighting Korean and Asian comfort foods with clear step‑by‑step instructions and helpful tips for beginners and intermediate cooks.
How does the YouTube channel Jecca Chantilly's approach to Korean cooking differ from other Korean cooking channels?
Jecca Chantilly emphasizes quick, pantry‑friendly versions of classic Korean dishes, using readily available ingredients and minimal equipment, whereas many other Korean channels may focus on traditional techniques or specialty ingredients.
Last updated: September 3, 2026
