Chicken Gizzards with Cucumber (Namul-style) Recipe

Name: Chicken Gizzards with Cucumber (Namul-style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pack Chicken gizzards (kidneys); 2 Cucumbers (small Japanese type); 10 cm or so Japanese leek; 1 dash Salt; 1 dash when boiling the kidneys Sake; 1 dash when boiling the kidneys White pepper; 1 drizzle Sesame oil; 3 wedges Lemon; 2 tbsp Gochujang; 2 tsp Sugar; 2 tsp Vinegar; 1 tbsp Ground sesame seeds

Servings: persons

1 pack Chicken gizzards (kidneys)
2 Cucumbers (small Japanese type)
10 cm or so Japanese leek
1 dash Salt
1 dash when boiling the kidneys Sake
1 dash when boiling the kidneys White pepper
1 drizzle Sesame oil
3 wedges Lemon
2 tbsp Gochujang
2 tsp Sugar
2 tsp Vinegar
1 tbsp Ground sesame seeds

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.
2
Let cool.
3
Sprinkle the cucumbers with salt, and roll them on a cutting board while holding them down firmly with both hands.
4
This is to ensure the cucumbers retain their bright color even after some time.
5
Now hit the cucumbers with a bottle!
6
See?
7
The seeds become easier to remove.
8
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.
9
Cut the cucumbers roughly.
10
If the previous steps are too much work, sprinkle the cucumbers with salt after cutting them up, leave for a while and rinse.
11
That works too.
12
Slice the leek diagonally into ultra-thin slices.
13
Take out the cores from the leeks and soak the slices in a bit of water.
14
Drain and pat dry.
15
Leave the green cores of the leeks for color.
16
Combine the sauce ingredients and mix well.
17
Mix well with with the kidneys, leek and cucumber.
18
Chill in the fridge.
19
Drizzle with a little sesame oil and lots of lemon juice just before eating.
20
Done!
21
Try sprinkling Korean chili pepper or a bit of ichimi spice to taste.
22
Be sure to chill the dish very well before serving

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pack Chicken gizzards (kidneys), 2 Cucumbers (small Japanese type), 10 cm or so Japanese leek, 1 dash Salt, and more.

Yes, Chicken Gizzards with Cucumber (Namul-style) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Gizzards with Cucumber (Namul-style)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions