Chicken stomachs in Korean

Korean chicken gizzards are a fascinating appetizer originally from the East that will amaze with its unusual and spicy-piquant taste. To create this appetizer, you need chicken stomachs, painstakingly cleaned. It is worth removing excess fat and yellowish films, which often remain on the walls of the ventricles.

It is recommended to boil the navels in advance so as not to waste a lot of time on pre-preparation.

This salad of Vietnamese cuisine includes vegetables, spicy spices and sauce. Usually these are carrots, peppers, onions and garlic cloves. Soy, shrimp, and fish sauces would be good options. Spices can be selected to taste - coriander, hot peppers, chili.

It is worth marinating the appetizer for at least 2 hours, maximum – a day. Before serving, it is recommended to flavor the dish with chopped herbs. An ideal option would be onions, cilantro or parsley. Jalapeño or hot chili flakes will be an exciting twist.

How to cook chicken gizzards in Korean - 15 varieties

Traditional recipe for chicken gizzards in Korean
Fragrant chicken gizzards with hot pepper
Korean chicken gizzards with carrots
Korean gizzards with fish sauce
Appetizer of chicken gizzards in chicken broth
Tender ventricles with cucumber in Korean
Chicken gizzards with peppers, Korean style
Chicken gizzards with hot peppers and herbs
Chicken gizzards with herbs, Korean style
Korean navels with shrimp sauce
Korean Crispy Chicken Gizzards
The usual recipe for stomachs in Korean
Classic Korean chicken gizzards
Spicy chicken gizzards with chili
Korean chicken gizzard snack

Traditional recipe for chicken gizzards in Korean

This simple and easy recipe will become the basis for creating new, unique recipes.

Ingredients:

Sugar – 0.5 tsp.
Chicken stomachs – 700 g
Dark pepper - to taste
Vinegar 9% – 50 g
Garlic – 5 cloves
Dill greenish
Soy sauce – 50 g
Onion – 2 pcs.
Salt – 0.5 tsp.

Manufacturing:

Boil chicken gizzards.

This will take at least an hour and a half.

Chop the product into strips.

Cut the onion into strips and pour vinegar into the deepest container.

Chop garlic and herbs to taste.

Add greens, onions and garlic to the stomachs, add vegetable oil, spices, salt, soy sauce.

Place the snack overnight (that is, in the dark) in the refrigerator.

Chicken gizzard salad – 7 recipes

If you are tired of ordinary salads, if you need to go on a diet, but it is very difficult to deny yourself something tasty, if you want to amaze your friends with an unusual recipe - in all these options you should choose chicken stomach salad. It exceeds all expectations, provided, of course, that it is manufactured correctly.

Korean chicken stomach salad

As a celebratory appetizer, Korean chicken gizzard salad will have no equal. Hot and spicy, it will delight the taste sensors and, from a visual point of view, will be a worthy complement to the rest of the dishes on the table.

Ingredients:

chicken stomachs – 950 gr.;
onions – 2 pcs.;
vinegar (plain, apple or wine) – 1 tbsp. l.;
soy sauce – 50 ml;
oil (vegetable) – 60 ml;
ground peppers - to taste.

Carefully wash the stomachs, peel them, removing the films, cut into small cubes, then add onion half rings to them. Combine and beat soy sauce with vinegar and oil until emulsified. Add chicken by-products and onions to the mixture, heat the mixture over high heat with constant stirring for 2-3 minutes, then add seasonings (peppers). The future salad should cool, after which it is sent to the refrigerator to marinate for 2-3 hours. After this time, the dish is considered ready.

Advice! Chicken gizzard salad will be tastier the longer it marinates, so it’s best to prepare it in the evening and put it in the refrigerator until the morning.

Korean carrot salad

Asian-style chicken gizzard salad can be prepared not only in Korean, but also simply with Korean carrots. This dish comes out special, spicy, very rich, and adds a catchy note to the regular menu.

Ingredients:

chicken stomachs – 450 gr.;
carrots – 2 pcs.;
garlic – 4 cloves;
salt – 3 tsp;
sugar – 1 tbsp. l.;
vinegar – 2 tsp;
oil (vegetable) – 4 tbsp. l.;
ground peppers - a pinch;
peppercorns – 3-4 peas;
coriander - a pinch;
bay leaf – 2-3 pcs.

Process the stomachs, remove films, then place in boiling water with 1 tsp. salt, bay leaf and dark peppercorns to boil for 1-2 hours. At the same time, the carrots are washed, peeled, rubbed into narrow strips, then sugar and salt are added to it.

You need to knead the carrot sticks a little with your hands so that they release the juice, after which you can pour in the mixture heated for 1 minute in a hot frying pan - oil with peppers and coriander. Carrots, sprinkled with oil, mix well, add crushed garlic and vinegar.

When the chicken gizzards are ready, you can cut them into thin slices and place them in a carrot-like consistency. The salad should infuse for 3 hours at room temperature, and then another 3-4 hours in the refrigerator.

Chicken gizzard salad with pickled onions

Chicken stomach salad with pickled onions is a spicy appetizer with a rather strong taste, which may not be to everyone’s taste. In general, you can adjust the sharpness and spiciness of the dish directly during the manufacturing process.

Ingredients:

chicken stomachs – 400 gr.;
onions – 1-2 pcs.;
soy sauce - 1 tbsp. l.;
oil (vegetable) – 100 ml;
pepper (reddish, hot) – ¼ tsp;
sweet powder – ¼ tsp;
paprika – 1-2 tsp;
vinegar (can be wine) – 100 ml;
coriander and salt - to taste.

Wash the stomachs, peel them, cut them into thin strips, boil for 45-60 minutes, add salt 30 minutes after the start of boiling. Cut the onion into thin rings or half rings, pour hot vinegar into containers for 7 minutes.

Remove the prepared stomachs from the water, combine with pickled onions, and pour in a mixture of oil and pepper heated in a frying pan. Next, vinegar, which was poured over the onions, and soy sauce are added to the mixture, and seasonings are poured in. The finished salad is mixed and left overnight (that is, in the dark) in the refrigerator.

Advice! The amount of hot reddish pepper indicated in the recipe is the minimum, which can be increased depending on the preferences of the cook. You can add more seasonings to the salad to taste at the last step of cooking.

Hearty snack with omelette

A salad, the base of which is chicken gizzards with omelet, is a hearty snack, and even the most fastidious or those on a diet will not refuse it (Diet is a set of rules for human consumption of food) . Such a salad will be rich like a real dish, and at the same time quite low in calories.

Ingredients:

chicken stomachs – 750 gr.;
eggs – 6 pcs.;
onions – 3 pcs.;
oil (vegetable) – 2 tbsp. l.;
vinegar – 1 tsp;
sugar and salt - ½ tbsp. l.;
mayonnaise – 2-3 tbsp. l.

Cut the onion into rings, pour over boiling water, wash with cool water and pour boiling water over it, but with vinegar and sugar dissolved in it. Drain the cooled liquid, squeeze out the onion and place on the bottom of the salad bowl. Cut the boiled chicken gizzards and place on top of the onion. Beat the eggs with salt and fry on both sides in a frying pan in a small amount of oil. Roll up the finished omelettes and cut them into strips, then also put them in a salad bowl. Mix the salad, season to taste and add mayonnaise, let it brew for 2-3 hours.

Cooking with mushrooms

Chicken stomachs are cheap, but a salad based on them can decorate the table for a holiday and vary the usual diet. This is especially true for the stomach salad with mushrooms - a cheap but very tasty dish.

Ingredients:

chicken gizzards – 200 gr.;
champignons – 300 gr.;
cucumbers (salted) – 3 pcs.;
onion – 1 pc.;
sour cream – 3 tbsp. l.;
salt and pepper - to taste;
bay leaf – 1 pc.;
pepper (peas) – 5-6 pcs.

Boil cleaned chicken stomachs in water with bay leaves and peppercorns for 60-90 minutes, then remove from the water, cool and cut into thin slices. Wash the mushrooms, chop and fry along with onion half rings. First put chicken stomachs in a salad bowl, then fried champignons with onions, then sliced cucumber, then mix the salad, season with sour cream and let it brew, send to the table.

Salad with smoked chicken gizzards

You can make a salad with smoked chicken gizzards very quickly, because all the products included in the dish only need cutting and mixing. This dish can be “assembled” in a matter of minutes, but its appearance and taste will be amazing.

Ingredients:

chicken gizzards (smoked) – 100 g;
avocado – 1 pc.;
cheese – 80 gr.;
pepper (sweet) – 1 pc.;
celery – 1 stem;
cucumber – 1 pc.;
mayonnaise – 100 gr.;
lemon juice – 1 tbsp. l.;
greens – 20 gr.;
lettuce (leaves) – 1 pc.;
salt and pepper - to taste.

The salad is “assembled” in layers, each of which is coated with mayonnaise with pepper and salt: first there is a lettuce leaf torn by hand, then avocado cubes (they need to be topped with a little lemon juice so as not to darken) and smoked chicken gizzards. The layers below are “squares” of sweet pepper, cucumber and celery. Cheese is poured on top, and greens are placed on it. Another version of the same salad is to mix all the ingredients, season, and season with mayonnaise.

Curious! Chicken stomachs contain fiber, fatty acids, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) (A, group B, C, E, PP), micro- and macroelements (iron, selenium, potassium, phosphorus, magnesium) . This makes them one of the most necessary components of any salad.

Tender salad with soy sauce

Fresh, fragrant, tender - a salad of chicken “navels” (as stomachs are sometimes called) with soy sauce can compete in its taste with the most common “rivals” - Caesar and Greek salad. To “assemble” it you will need a light set of goods and little free time.

Ingredients:

chicken stomachs – 400 gr.;
lettuce (leaves) – 1 bunch;
green beans -200 gr.;
cucumber – 1 pc.;
tomato – 1 pc.;
soy sauce – 50 ml.

Cut the chicken gizzards (already boiled) and put them in a salad bowl. Tear the lettuce leaves with your hands and throw them in there. Grind the cucumber into strips, the tomato into cubes, removing the seeds first, chop the onion, then add any component one by one to the consistency. Green beans, boiled for 4-5 minutes and cut into pieces, are placed at the end, and after that the salad is seasoned with soy sauce, mixed and placed on the table.

Korean chicken gizzards

I would like to offer you a classy, fragrant, juicy and excellent dish of chicken gizzards in a spicy marinade.

Ingredients for “Korean Chicken Gizzards”:

Chicken gizzards - 0.5 kg
Carrot (Large) – 1 pc.
Onion (Large) – 1 pc.
Soy sauce - 2 tbsp. l.
Garlic - 2 teeth.
Sugar - 1 tbsp. l.
Salt - 0.5 tsp.
Vinegar - 1.5 tbsp. l.
Coriander - 1 pinch.
Reddish hot pepper - 0.5 tsp.
Vegetable oil (For frying)

Nutritional and energy value:

Ready meals
kcal 325 kcal	proteins 6.8 g	fat 10.4 g	carbohydrates 53.7 g
100 g dish
kcal 112.1 kcal	proteins 2.3 g	fat 3.6 g	carbohydrates 18.5 g

Recipe for “Korean Chicken Gizzards”:

Boil the chicken stomachs in salted water for 30 minutes after boiling.
Cut the carrots into cubes and the onion into half rings. Add salt, sugar, coriander, hot reddish ground pepper and garlic, passed through a press, to the vegetables. Using your hands, carefully mash the vegetables. Add vinegar, stir and marinate for 15-20 minutes

Cool the boiled gizzards.
Heat a frying pan with vegetable oil, add the vegetables along with the juice they gave, and, stirring quickly, fry the vegetables for 3-5 minutes. Reduce heat to medium. Pour in the soy sauce and simmer the vegetables for 5 minutes with the lid closed.

Cut the chicken gizzards into pieces and add to the vegetables. Mix. Reduce the heat to low and simmer the stomachs with vegetables for 5-7 minutes.

Bon appetit.

This recipe is part of the “Cooking Together – Culinary Week” campaign. Discussion of production on the forum - http://forum.povarenok.ru/viewtopic.php?f=34&t=6843

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Korean chicken gizzard salad

Whatever you say, hot and spicy snacks originally from the East are perhaps the most beloved treats for the modern gourmet. “Your Cook” allows food lovers to try the best option both for a snack on weekdays and as an appetizer for a festive table - Korean-style chicken stomach salad.

Believe me, if you are partial to Asian cuisine, then, having tasted such a treat just once, you will cook it almost every day!

Korean chicken gizzard salad: a simple and delicious recipe

Ingredients

Fresh chicken gizzards – 0.5 kg + –
Carrots – 1-2 root vegetables + –
Onions – 2 heads + –
Bay leaf - 2 pcs. + –
Table vinegar 6% - a third of a glass + -
Soy sauce - 1.5 tbsp. l. + –
Ground coriander - 1 tsp. incomplete + –
Dark peppercorns - 1 tsp. + –
Salt - to taste + –
Unflavored vegetable oil - 4.5 tbsp. l. + –
Reddish chili pepper - incomplete tsp. + –

How to make Korean chicken stomach salad at home with your own hands

The main highlight of Korean cuisine is the spicy smell and pungency of taste. Naturally, if for some reason you avoid spicy foods, you can completely create a salad that is less peppery. This literally doesn't make it taste any worse.

Boil the cleaned poultry stomachs until tender.

First, let's deal with the main ingredient for our spicy Korean salad - chicken gizzards. We clean them well, after which we carefully rinse them under running cool water.
Place a small saucepan on the stove and pour water into it. Bring the water to a boil over high heat, then reduce to medium. We put our washed chicken stomachs into the saucepan.
We also send them a little dark pepper for taste, which we put in the form of whole peas. We lay a couple of leaves of fragrant laurel.
We cook our stomachs for the spicy salad until they are fully cooked, which can be checked with a fork or toothpick. But keep in mind that stomachs should not be overcooked - they will turn rubbery.
We remove the boiled stomachs from the boiling water and transfer them to a plate, where we cool them. Then we cut the ingredient into small slices.

We marinate onions in vinegar with our own hands for a special salad

Now let's take care of the onion heads. We peel it, then, after cutting any vegetable into two parts, so that the onion does not burn your eyes, you can lower it into cool water for a couple of seconds.
Chop each half of the onion into half rings so that they are not very thick. We send the vegetable to a separate bowl, where we also pour our table vinegar.
Marinate the onion for 15-20 minutes. When the time allotted for pickling the onions has expired, drain all the brine from the vegetable.

Grate raw carrots on a special grater

Peel the carrots and rinse under cool water. We take out a special grater for making Korean dishes and grate the orange vegetable with its help.

Let's start with the step-by-step assembly of a spicy appetizer salad

We assemble our spicy Korean salad by putting shredded chicken stomachs, pickled onions and grated carrots into a bowl.
Add a little soy sauce to the salad bowl. To give the dish an inimitable aroma, sprinkle the ingredients with chopped coriander. And for a spicy note, add chili pepper. After this, add salt to the dish.
For dressing, we use refined vegetable oil, which we preheat in a frying pan. After this, pour it into the salad bowl, stirring the appetizer.

Place the Korean dish in the refrigerator for 5-7 hours, covering the salad bowl. When the dish is well infused and soaked in spicy oil, serve it to the table.

This appetizer goes perfectly with second courses of pasta, as well as meat dishes.

Korean chicken giblet appetizer: a unique step-by-step recipe

Ingredients

Carrots – 1 large root vegetable;
Chicken gizzards – 400 g;
Odorless vegetable oil – 50-60 ml;
Salted soy sauce – 2 tbsp. l.;
Celery - a couple of stalks;
Greenish apple – 1 pc.;
Seasoning for Korean dishes – 1 tsp;
Bell pepper – 1 pc.;
Onions – 1 pc.;
Snow-white granulated sugar – 1 tbsp. l.;
Table vinegar 9% - 4 tbsp. l.

How to create an Asian spicy salad from chicken stomachs with apple at home

You must first clean the poultry (chicken) giblets, then wash them under running water.
Place a saucepan on the fire and add water. Bring to a boil and lower our offal into it - stomachs, which we cook until ready, having previously salted the broth.
Remove the finished stomachs from the pan and place them on a plate to cool completely.
We wash the greenish ripe apple under the tap, cut it into two halves and remove the hard middle part of the fruit along with the seeds.
Next, chop the apple into narrow but long strips so that the fruit retains its shape perfectly and does not fall apart in the salad.
Wash and dry the celery stem. Then we also chop the greenish vegetable into narrow strips, like an apple.
Wash the bell pepper and cut it into two parts. Remove the core of the fruit. Chop the pepper into strips, just like the previous ingredients.

To learn how to correctly and perfectly cut bell peppers, see the step-by-step master class below.

We peel the onion head, chop it into two parts, which we then carefully chop into half rings.
We wash the carrots, peel them, and then grate them on a special grater for making Korean vegetables.
Mix all our chopped vegetables in a salad bowl, adding snow-white sugar to them. We wait for the ingredients to release their juice, which we carefully pour out of the bowl.
We will also chop the stomachs into strips when they have completely cooled down and put them in a salad bowl with the vegetables.
Place a frying pan or saucepan on the fire, heat the dishes and pour in vegetable oil to season our appetizer.
When the oil is well heated, pour soy sauce into it, and also add seasonings and spices.
Mix the dressing and pour it from the frying pan into the salad bowl. Mix the dish and put it in the refrigerator for a couple of hours.

We offer the treat to the home when it has completely cooled down and the vegetables have been well marinated in a fragrant, spicy oil.

You see, making a delicious salad from chicken stomachs in Korean is very simple and quick. This version of a cool snack could even be called a quick recipe if it didn’t have to be infused in the refrigerator before serving.

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