Korean Chicken Gizzard + lots of garlic

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

1. Clean the Gizzards

   Trim any membranes or excess fat from the gizzards, rinse under cold water and pat dry with paper towels.

   Time: PT10M

2. 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

3. 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

4. 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

5. 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