A Taste of Korea Spicy Garlic Chicken Gizzards Dak Ttongjip Bokkeum

To clean the gizzards, rub them vigorously with the plain flour and a little water, then rinse thoroughly under cold running water until the water runs clear. In a small pot, bring water to a boil, add the rice wine and the cleaned gizzards, and parboil for 3-4 minutes to tenderise and remove any gamey smell. Drain and slice them into bite-sized pieces.

In a large wok or frying pan, heat the vegetable oil over a medium-high heat. Add the sliced garlic and stir-fry for about 30-60 seconds until golden and fragrant, but not burnt.

Add the sliced onion and chillies to the pan. Continue to stir-fry for 2-3 minutes until the onion starts to soften. Add the parboiled gizzards and a pinch of black pepper, and cook for another 4-5 minutes until the gizzards are cooked through.

In a small bowl, whisk together the gochujang, soy sauce, sesame oil, sugar, and minced garlic. Pour this sauce over the gizzards in the pan, and stir everything together for 1-2 minutes until the sauce has thickened slightly and everything is well-coated. Serve immediately.