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Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chicken gizzards with cucumber (namul-style). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Fried Chicken Gizzard - crispy fried chicken gizzards with a deep, rich, meaty flavor that are sliced in twisted bits and fried to perfection. The cheapest meat and it's so tasty and addictive. Chicken Gizzards with Cucumber (Namul-style) Recipe by cookpad.japan.

Chicken Gizzards with Cucumber (Namul-style) is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Chicken Gizzards with Cucumber (Namul-style) is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have chicken gizzards with cucumber (namul-style) using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Gizzards with Cucumber (Namul-style):

1. Prepare 1 pack Chicken gizzards (kidneys)
2. Take 2 Cucumbers (small Japanese type)
3. Take 10 cm or so Japanese leek
4. Get 1 dash Salt
5. Get 1 dash when boiling the kidneys Sake
6. Make ready 1 dash when boiling the kidneys White pepper
7. Make ready 1 drizzle Sesame oil
8. Prepare 3 wedges Lemon
9. Get The sauce
10. Make ready 2 tbsp Gochujang
11. Get 2 tsp Sugar
12. Get 2 tsp Vinegar
13. Make ready 1 tbsp Ground sesame seeds

Cook them the way you would cook barbecue brisket, pork ribs or oven-braised. Think of gizzards as a chickens teeth! Gizzard is the tough ridged internal muscle found in a chicken's upper gastric tract that performs the same function as molar teeth in mammalian omnivores. They grind seeds and other tough food injested so the chicken can better digest, acquire nutrition and.

Instructions to make Chicken Gizzards with Cucumber (Namul-style):

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Combine the sauce ingredients and mix well. Mix well with with the kidneys, leek and cucumber. Chill in the fridge.
7. Drizzle with a little sesame oil and lots of lemon juice just before eating. Done!
8. Try sprinkling Korean chili pepper or a bit of ichimi spice to taste. Be sure to chill the dish very well before serving

Korean fried chicken is typically crispy and crunchy, achieved by double-frying and with creative batter mixes. Cooked Cucumber Recipe (Nogal Namul) makes use of old or overgrown cucumbers from your garden. Cooked cucumber recipe is probably not a common concept for some but it is a common dish called Nogak Namul 노각 나물 in the Korean country side. We are having sauteed chicken gizzards today on the menu. Please do not turn your head and make that face.

So that’s going to wrap this up for this exceptional food chicken gizzards with cucumber (namul-style) recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!