Korean-Style Chicken Gizzards (매운 닭똥집 볶음 )

Trim one pound gizzards and parboil in lightly salted water until very tender. Drain well. Heat sesame oil in a wok or large sauté pan until very hot, add sliced garlic, sliced peppers (your call; I use poblanos and sweet banana peppers) and gizzards with a little water and gochujang to taste.

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