Chicken stomachs in Korean

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Let's prepare the products indicated in the list, wash the chicken stomachs, remove any remaining fat and film, and also wash and peel the vegetables.

2. STEP 2

   

   Fill the chicken stomachs in a saucepan with water and set to cook. When boiling, skim off the foam, then add salt and cook for half an hour.

3. STEP 3

   

   While the chicken gizzards are cooking, cut the carrots into cubes using a special vegetable cutter.

4. STEP 4

   

   Also use a vegetable cutter to chop the onion into cubes.

5. STEP 5

   

   We also cut the sweet pepper into strips using a vegetable cutter.

6. STEP 6

   

   Mix onions and carrots and place in a frying pan with vegetable oil.

7. STEP 7

   

   Add a teaspoon of Korean carrot spices to the vegetables and fry, stirring, for 2 minutes over high heat.

8. STEP 8

   

   After 2 minutes, add bell peppers to the pan, stir, fry for another couple of minutes.

9. STEP 9

   

   Then reduce the heat, cover the frying pan with a lid and cook the vegetables over low heat for another 10 minutes.

10. STEP 10

    

    Remove the cooked chicken gizzards from the heat.

11. STEP 11

    

    Using a slotted spoon, remove the chicken gizzards from the broth into a bowl and let them cool slightly.

12. STEP 12

    

    Then cut the boiled chicken gizzards into strips.

13. STEP 13

    

    Place the chicken gizzards in the pan with the vegetables.

14. STEP 14

    

    Add another teaspoon of spices, mix and continue cooking over low heat for another two minutes.

15. STEP 15

    

    Meanwhile, add sugar, vinegar, garlic and sesame seeds to the soy sauce.

16. STEP 16

    

    Pour the sauce over the chicken gizzards and vegetables and mix.

17. STEP 17

    

    Next, finely chop the greens.

18. STEP 18

    

    Immediately pour the greens into the pan and stir.

19. STEP 19

    

    Cover the pan with a lid and after 2-3 minutes turn off the heat.

20. STEP 20

    

    Korean chicken gizzards can be served either hot or chilled, with a side dish or as a separate dish.

Comments on the recipe

Rat

12.12.2023

4.8

Thanks for the practical recipe. This dish can be served without a side dish. I cook chicken gizzards more simply with onions, carrots and without soy sauce.

Eleno4ka

12.12.2023

4.5

Korean chicken gizzards are a super appetizer! Nourishing and nutritious for the everyday menu, and on the festive table this bright, spicy dish is always a success (tested more than once))). I’ll add on my own that I cook chicken gizzards for more than 30 minutes, it’s better to focus on your taste, and I also add about a tablespoon of paprika to the spices. This salad is good both hot and cold. Thanks for the recipe, Elvira!

[email protected]

12.12.2023

4.5

Your recipe for Korean chicken gizzards is simply bomb, the gizzards turned out to be delicious, spicy, rich. I made rice as a side dish - just a magical dinner. I will cook, I really love gizzards. THANK YOU SO MUCH to the author 😘

sveta

12.12.2023

4.5

Korean chicken gizzards are delicious! The recipe is economical, the dish is very appetizing. I cook it often because the whole family loves this snack. Thank you very much to the author for the super recipe!

Eleno4ka

12.12.2023

4.5

I prepared chicken gizzards the Korean way. I boiled the stomachs until they were soft enough (it took longer than half an hour). I cut the carrots, bell peppers and onions into strips, not very finely, so that they don’t lose their shape during frying. I fried it according to the recipe, adding spices to taste (paprika, coriander, a mixture of peppers, seasoning for Korean carrots), seasoned with soy sauce, vinegar, garlic with added sugar. It turned out very tasty, spicy, aromatic! This dish is good both hot and chilled. And it will be very useful on the holiday table, and not just for the everyday menu. Thanks for the recipe!