Chicken Gizzards with Cucumber (Namul-style)

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Alright, eventually! Here is your recipe currently. Many thanks for looking through my report, remember to share this recipe to Your loved ones, your buddies, neighbours, etc. Possess a pleasant day.

Ingredients of Chicken Gizzards with Cucumber (Namul-style)

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

Chicken Gizzards with Cucumber (Namul-style) instructions

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.