Side dishes · Korean home cooking

Korean garlic chicken gizzards (dak-ttongjip-bokkeum)

Name: Korean garlic chicken gizzards (dak-ttongjip-bokkeum)
Total time: 40 min
Yield: 2
Cuisine: Korean
Ingredients: Chicken gizzards, cleaned — 300 g (about 2 paper cups); Garlic — 8 cloves, thinly sliced; Scallions — 2 stalks, cut into short pieces; Fresh ginger — 3 thin slices; Soju or rice wine — 2 eating spoons; Neutral cooking oil — 1 eating spoon; Salt and black pepper — 1/2 small spoon each; Red chili — 1, thinly sliced; Sesame oil and sesame seeds — 1 small spoon each

A Korean bar snack of chewy chicken gizzards browned with plenty of garlic, scallions and pepper. This savory version is not a blood-sausage or gochujang dish.

40 min2 servings3 steps

Korean garlic chicken gizzards (dak-ttongjip-bokkeum)

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Chicken gizzards, cleaned — 300 g (about 2 paper cups)
Essential
Main ingredient; chicken breast or sausage will not give the characteristic chewy texture.
Garlic — 8 cloves, thinly sliced
Essential
Use at least 1 eating spoon minced garlic if short.
Scallions — 2 stalks, cut into short pieces
Substitute available
If Scallions — 2 stalks, cut into short pieces is unavailable

Use 1/4 onion or omit.
Fresh ginger — 3 thin slices
Substitute available
If Fresh ginger — 3 thin slices is unavailable

Use 1/4 small spoon ground ginger or omit; it mellows aroma.
Soju or rice wine — 2 eating spoons
Optional
Omit if unavailable; ginger and blanching still help.
Neutral cooking oil — 1 eating spoon
Essential
Any mild frying oil works.
Salt and black pepper — 1/2 small spoon each
Essential
Season to taste after cooking.
Red chili — 1, thinly sliced
Optional
Omit for a mild version.
Sesame oil and sesame seeds — 1 small spoon each
Optional
Omit if unavailable.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Trim tough white membrane from cleaned gizzards and cut into bite-size pieces. Keep raw poultry separate; do not rinse. Boil water with ginger and rice wine if using. Blanch gizzards 3–4 minutes, drain and pat dry.
Step 2

Heat oil in a skillet over medium-high heat. Stir-fry gizzards 6–8 minutes until browned and cooked through. Thickest pieces must reach 74°C / 165°F; verify with a food thermometer.
Step 3

Add garlic and scallions; fry 2–3 minutes until garlic is golden. Season with salt and pepper, add chili if desired, turn off heat and finish with sesame oil and seeds. Serve immediately.

03 / Enjoy your meal

Finished dish

Helpful tips

Chicken gizzards are naturally firm and chewy. Prevent cross-contamination and cook the thickest pieces to 74°C / 165°F. Contains chicken; sesame if used.