If you find a bag of giblets in the cavity of the chicken you bought, here is a delicious appetizer/snack you can make quickly while chicken stock is simmering. You will also find another use of my basic bibim guksu (mixed noodle) sauce here.
There are other ways to make use of chicken giblets, especially if you have a lot of them, such as a spicy stew with lots of vegetables. However, this post is focused on making use of one giblet bag that comes with a whole chicken, so here it goes.
Wash the giblets in cold water and pat dry with paper towel. Chop up the giblets - heart, liver, gizzard and kidneys - together and set aside.
Sauté 1/2 of an onion, thinly sliced, and 2 cloves of finely chopped garlic in 1 TBSP of sesame oil over low heat. When the onion slices start turning translucent, add the chopped giblets. Lightly sauté until just about cooked, meaning no raw parts outside.
Add 1/4 cup of bekseju (백세주; a brand of rice wine) or white wine and reduce until almost no liquid. Mix in about 2 TBSP of my basic bibim guksu sauce, which is gochujang: vinegar: soy sauce: honey in the ratio of 2:2:1:1. Stir often and reduce until liquid is just covering the bottom of the pan. Remove from heat and finish with a splash of fresh squeezed lemon juice.
You can spread it on a toasted slice of bread. I had some leftover rice, so I mixed rice with a bit of sesame oil, then shaped into bite-sized sushi with my hands. Top the rice with the giblet in gochujang sauce and a sprinkle of sesame seeds - yum! It's spicy, tangy, and just about enough to get your appetite going. I had enough to top 8 pieces of giblet sushi.
Time to take out the bag of legs and wings from the freezer and defrost overnight in the refrigerator! ^_^
| KOREAN WORDS | ||||
| vinegar | 식초 | (shik cho) | ||
| sushi | 초밥 | (cho bap) | ||
| sesame oil | 참기름 | (cham gi reum) | ||
