Steps

1. Peel 2 cloves of garlic and slice them into rounds. [Pro Tip!] Finely chopping them causes them to burn easily, so heating them in slices helps avoid bitterness.
   🕒 01:47
2. Make deep, diagonal diamond cuts into the silver skin of 200-220g chicken gizzard. [Pro Tip!] By making cuts without completely detaching the silver skin, the gizzard cooks more easily and becomes tender and easier to chew. This way, you can enjoy it without discarding any part.
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3. Make diamond cuts into all the chicken gizzards.
   🕒 03:16
4. Heat 1 tbsp lard in a frying pan, add the sliced garlic, and char it to make garlic chips.
   🕒 04:00
5. Season the gizzard lightly with salt and pepper to taste. [Pro Tip!] Making cuts significantly improves the texture.
   🕒 04:20
6. Once the garlic turns golden brown, remove it from the pan before it burns. [Pro Tip!] Charred garlic and garlic used for aroma have different flavors, so here we char it well to bring out its distinct fragrance.
   🕒 04:57
7. In the same pan where the garlic was removed, sauté the seasoned chicken gizzard until it 'blooms' open like a flower.
   🕒 05:41
8. Once the gizzard is browned and cooked through, add 1 tbsp Mirin (Sweet Rice Wine), 2 tsp soy sauce, and 1 tsp oyster sauce, and stir-fry to combine. [Pro Tip!] Combining soy sauce and oyster sauce creates a rich flavor similar to tamari soy sauce.
   🕒 06:10
9. Furthermore, add black pepper (3 times the amount you'd usually add) and 3 dashes of MSG(Ajinomoto), and stir-fry everything together.
   🕒 06:46
10. Return the reserved charred garlic to the frying pan and toss to infuse the entire dish with its aroma.
    🕒 07:25
11. Plate the dish, and your Charred Garlic Gizzard is complete.
    🕒 08:29