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Dakttongjip Bokkeum (닭똥집 볶음) – Stir-Fried Chicken Gizzards
Dakttongjip is the Korean name for chicken gizzards, and bokkeum means stir-fried. In Korea you order them in pubs and at snack stands as anju, a snack to go with drinks. You clean the gizzards with flour and salt, slice them thin, and fry them over high heat with lots of garlic and green chili. The gizzards stay chewy and slightly crunchy. A small dish of salt and pepper, cold beer, or soju goes with them.
Dakttongjip Bokkeum (닭똥집 볶음) – Stir-Fried Chicken Gizzards
Laura Chen
2
40 minutes
10 minutes
350
Korean
Snack
Dakttongjip bokkeum is Korean stir-fried chicken gizzards. You slice the gizzards thin, marinate them briefly with soy sauce and garlic, and stir-fry them with plenty of garlic and green chili. The gizzards stay chewy and slightly crunchy, and in Korea people eat them as anju, a snack with soju or beer.
Ingredients
- 500 g chicken gizzards
- 2 tbsp flour for cleaning
- 1 tsp salt for cleaning
- 8 garlic cloves, in thin slices
- 2 tsp soy sauce
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 1 Cheongyang chili (hot green chili), in rings
- 2 scallions, in 3 cm pieces
- 1/4 tsp salt
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Rub the gizzards firmly with the flour and 1 tsp salt for 1 minute, then rinse thoroughly under cold water.
- Cut off the yellowish hard membrane and the silvery tendons. Cut each gizzard into 3 to 4 thin slices.
- Mix with the soy sauce, pepper, and half of the garlic and let marinate in the refrigerator for 20 minutes.
- Heat the oil in a pan over high heat. Fry the remaining garlic for 1 minute, until light golden.
- Add the gizzards and stir-fry for 6 to 8 minutes, until they are no longer pink inside and take on color at the edges.
- Add the chili and scallions, fry for 1 more minute, and season with salt.
- Take the pan off the heat, drizzle with sesame oil, and sprinkle with sesame seeds. Serve hot, with salt and pepper for dipping.
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