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We hope you got benefit from reading it, now let’s go back to chicken gizzards with cucumber (namul-style) recipe. To make chicken gizzards with cucumber (namul-style) you only need 13 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Chicken Gizzards with Cucumber (Namul-style):
- Get 1 pack Chicken gizzards (kidneys)
- You need 2 Cucumbers (small Japanese type)
- Get 10 cm or so Japanese leek
- Use 1 dash Salt
- Provide 1 dash when boiling the kidneys Sake
- Prepare 1 dash when boiling the kidneys White pepper
- Use 1 drizzle Sesame oil
- Provide 3 wedges Lemon
- Prepare The sauce
- You need 2 tbsp Gochujang
- Get 2 tsp Sugar
- Use 2 tsp Vinegar
- You need 1 tbsp Ground sesame seeds
Steps to make Chicken Gizzards with Cucumber (Namul-style):
- There's no need to take the skin and stuff off the gizzards Rinse in water, cut them up, then boil in water with some white pepper and sake. Let cool.
- Sprinkle the cucumbers with salt, and roll them on a cutting board while holding them down firmly with both hands. This is to ensure the cucumbers retain their bright color even after some time.
- Now hit the cucumbers with a bottle! See? The seeds become easier to remove. If you leave the seeds, the cucumbers will smell kind of 'raw' later, and will release a lot of water, which will make the dish soggy.
- Cut the cucumbers roughly. If the previous steps are too much work, sprinkle the cucumbers with salt after cutting them up, leave for a while and rinse. That works too.
- Slice the leek diagonally into ultra-thin slices. Take out the cores from the leeks and soak the slices in a bit of water. Drain and pat dry. Leave the green cores of the leeks for color.
- Combine the sauce ingredients and mix well. Mix well with with the kidneys, leek and cucumber. Chill in the fridge.
- Drizzle with a little sesame oil and lots of lemon juice just before eating. Done!
- Try sprinkling Korean chili pepper or a bit of ichimi spice to taste. Be sure to chill the dish very well before serving
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