How long should I cook the gizzards?

Cooking time depends on size and quality. Usually 1.5–2 hours over low heat until tender. Check by cutting the thickest piece — it should be easily pierced with a knife.

Why did my gizzards turn out tough?

They may have been undercooked or from an older bird. Increase the cooking time or use a pressure cooker for faster results. Also, make sure to simmer them over low heat.

Can I substitute soy sauce?

Soy sauce is key. You can use tamari (gluten-free) or coconut aminos, but the taste will differ. A mix of soy sauce and fish sauce also works.

How long should I marinate the gizzards?

Minimum 2 hours, but for best results, marinate overnight (8–12 hours) in the fridge. Stir occasionally.

Can I use a different vinegar?

Yes, apple cider or wine vinegar works, but adjust the amount to taste. If it's too strong, dilute it with a little water.

Korean chicken ventricles

Name: Korean chicken ventricles
Total time: 100 min
Yield: 6 порций
Cuisine: International
Ingredients: Chicken ventricles — 1000 g; Onion — 50 g; Salt — 5 g; Garlic — 10 g; Soy sauce — 50 g; Vinegar — 50 g

120min

1165g

Nutrition per 100g

164

This Korean-style chicken gizzard appetizer is a true hit for those who love spicy and unusual dishes. Tender, chewy gizzards marinated in soy sauce with garlic and onion develop incredible flavor and aroma. Perfect for a festive table, picnic, or as a snack with drinks. Simple to make, and the result exceeds all expectations!

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WHAT YOU WILL NEED

From ingredients

6 products

Основа

Chicken ventricles1000 g

Специи

Маринад

SIMPLE PROCESS

Step by step recipe

The key to this dish is proper boiling: the gizzards must become tender but still maintain a chewy texture. Long marinating in soy sauce with vinegar and garlic makes them flavorful and soft. Sautéed onion adds a touch of sweetness. Follow our steps for the perfect Korean appetizer.

Step 1

Prep the Gizzards

Rinse the chicken gizzards thoroughly under cold water, removing any residual fat and membranes. If large, cut them in half or quarters.

Step 2

Cook the Gizzards

Cover the gizzards with water (about 2 inches above). Add bay leaves, allspice, and salt to taste. Bring to a boil, skim foam, reduce heat to low, and simmer for 1.5–2 hours until tender.

Step 3

Prep Onion and Garlic

While the gizzards cook, slice the onion into half-rings and sauté in a little oil until golden (5–7 minutes). Peel and mince the garlic.

Step 4

Slice and Mix

Cool the cooked gizzards, then slice into thin strips or bite-sized pieces. Combine with the sautéed onion, garlic, soy sauce, and vinegar. Season with salt and pepper to taste.

Step 5

Marinate

Mix everything well, cover, and refrigerate for at least 2 hours, preferably overnight. Stir occasionally to ensure even marinating.

Step 6

Serve

Let the dish sit at room temperature for 10–15 minutes before serving. Sprinkle with sesame seeds or fresh herbs if desired. Serve as a standalone appetizer or as a side.

CHEF'S TIP

Choose Fresh Gizzards

Fresh, chilled chicken gizzards work best. They should be firm, with no off-odors or slime. If using frozen, thaw them gradually in the fridge.

Cook Them Properly

Simmer the gizzards over low heat with bay leaves and allspice for extra aroma. Cooking time depends on size and age, usually 1.5–2 hours until tender.

Don't Skimp on Marinating

For the best flavor, marinate for at least 2 hours, preferably overnight. The longer they sit, the richer the taste. Stir occasionally to coat evenly.

Add Heat

If you like it spicy, add 1–2 teaspoons of Korean chili flakes or a bit of gochujang paste to the marinade for an extra kick.

SUBSTITUTIONS

Add your taste

With Chicken Hearts Replace gizzards with chicken hearts — they are more tender and cook faster (about 40–50 minutes). The flavor will be milder.
With Rice Vinegar Use rice vinegar instead of regular vinegar — it's milder and adds a slight sweetness, characteristic of Korean cuisine.
Add Sesame Seeds Sprinkle the finished dish with toasted sesame seeds for a nutty note and an attractive look.
With Fresh Herbs Add finely chopped spring onions or cilantro to the marinade for a fresh, aromatic twist.

HOW TO STORE

How to Store Korean Chicken Gizzards

Store the finished gizzards in a sealed container in the fridge for up to 5 days. Let them sit at room temperature for 10–15 minutes before serving. Do not freeze — they'll lose their texture and become rubbery.

GOOD TO KNOW