Chicken Gizzards with Cucumber (Namul-style)
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
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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