Korean chicken gizzards. Recipe. Korean chicken gizzards recipe

Chicken gizzards or hearts are an excellent component for dishes of any complexity. Offal can bring delicacy and, of course, satiety to the appetizer, replacing other popular ingredients. So, we present to your attention 5 interesting salads with Korean chicken stomachs or hearts that you simply can’t tear yourself away from.

Very, which can be prepared both in winter and summer. Vegetables wonderfully absorb the sauce, and the apple sets them off well with its own juice.

For Korean chicken stomach salad you need:

300 grams of chicken stomachs;
70 ml soy sauce;
70 ml sunflower oil;
2 stalks of celery;
3 lettuce leaves;
10 grams of Korean seasoning;
1 green apple;
1 sweet pepper;
1 carrot;
20 grams of sugar;
1 onion;
20 ml vinegar 9%.

Korean chicken gizzard salad:

Chicken stomachs rinse a little under water, and then boil them in water with salt until full readiness. Next, drain the water and cool the offal.
Wash the apple and cut out the core. Cut the fruit into strips along with the peel.
Wash the celery and cut into strips.
Wash the pepper and remove its stalk along with the seeds and white partitions. Then cut into strips.
Peel the onion and chop into thin quarter rings.
Squeeze out excess moisture from the carrots and shorten the strips if necessary.
Wash the lettuce leaves, dry them and place on the bottom of the dish.
Mix the remaining vegetables and sprinkle with sugar. When they give juice, it needs to be drained.
Cut the stomachs into strips. Combine vegetables and meat, place on lettuce leaves.
First heat the oil in a frying pan, then add spices, vinegar, soy sauce. If desired, you can add garlic and chopped chili pepper. Stir the mixture and pour it over the salad. Then put it in the refrigerator for an hour to soak.

Important: Korean salads need to be cut into even strips so that they look aesthetically pleasing and are convenient to eat with Chinese chopsticks. If these products are grated, they can turn into porridge and the stomachs will stand out against their background.

Chicken stomach salad with Korean carrots

Which goes great with rice. It’s unlikely to be suitable for children, but men will definitely appreciate this salad! If you're afraid of heat, you can replace the jalapeno with red bell pepper, but don't add it to the oil first.

For Korean chicken stomach salad you need:

350 grams of chicken stomachs;
1 jalapeno pepper;
150 grams of Korean carrots;
2 pickled cucumbers;
Spices;
2 onions;
Sunflower oil.

Salad with chicken gizzards and Korean carrots:

Wash the stomachs in water, boil in salted water, wait until cool, cut into strips.
Peel the onion, rinse and cut into half rings as thin as possible. Then fry in sunflower oil.
Rinse the jalapeno pepper in water, remove its stem and seeds, chop finely and add to the onion. Stir and turn off after 2 minutes.
Squeeze out excess marinade from Korean carrots and cut into shorter strips.
Cut the cucumbers into strips. If the skin is too hard, use only the pulp.
Mix the products together and season vegetable oil and spices. You can decorate with greenery. The salad is ready to serve immediately.

Tip: you can cook Korean carrots yourself, but then you need to do it in advance. Grate the peeled and washed root vegetable on a special grater, or using a regular one with large cells. Next, marinate the mass in spices, which must be present different types peppers, water, vinegar and garlic. Leave for a couple of hours or overnight and you’re done. Before adding the salad, carrots need to be removed from the marinade, but it is better to store them in it.

Korean chicken stomach salad

This can serve as a good dinner; it is quite filling and quite self-sufficient. Chicken gizzards together with champignons and carrots will help not only diversify your daily menu, but also bring it to the table bright colors and delicious aroma.

Korean chicken gizzard salad:

220 grams of champignons;
220 grams of chicken stomachs;
1 clove of garlic;
Spices;
1 onion;
Vinegar 9%;
30 ml. olive oil;
15 grams of sugar.

Korean chicken gizzard salad recipe:

Rinse the stomachs and boil them in water and salt. Next, remove from the water and allow time to cool. Cut into strips.
Peel the champignons and boil in water with salt. It will take about 5 minutes. Remove from the water. Cut into strips when cool.
Mix sugar, a little vinegar to taste, spices and peeled garlic and add to the cucumbers. Stir again and set aside for 30 minutes. Among the spices, be sure to use something spicy, at least ground black pepper.
Remove the peel from the onion. Cut it into thin half rings. If you feel that it is bitter, then it is better to pour boiling water over the mixture and drain the water after 10 minutes.
Mix the products together and season them with oil. To enhance the taste, you can add a few drops of soy sauce directly to the dressing, but then do not add salt to the salad. The dish is ready to serve immediately.

Tip: champignons (or other mushrooms: porcini, saffron milk caps, honey mushrooms, etc.) can be fried a little in sunflower oil. First, wait for the moisture to evaporate, then add another spoonful of oil and achieve a golden color. This will change the taste of the salad and its consistency, but it certainly won’t make it worse. The main thing is that the mushrooms have time to cool. They absorb spices well, so you don’t even need to salt them - they will absorb everything they need from Korean cucumbers.

Salad with Korean carrots and chicken hearts

Indeed, considering the daikon. However, it’s not difficult to prepare; it’s all about the dressing. She makes every product special.

For a salad of chicken hearts with Korean carrots you need:

260 grams chicken hearts;
55 ml sunflower oil;
1 daikon;
Paprika;
Half a lemon;
150 grams of Korean carrots;
1 onion;
5 ml soy sauce;
3 grams of fresh ginger;
15 ml lemon juice;
1 clove of garlic;
5 grams grated horseradish(you can buy store-bought, but it’s better to grate fresh);
Spices.

Salad with chicken hearts and Korean carrots:

Rinse chicken hearts under running water and cook in water with salt. Pull out, cut.
Rinse the onion in water and chop it not too finely.
Heat in a frying pan sunflower oil, fry the hearts and onions in it until lightly crusted and golden brown.
Squeeze out excess marinade from carrots and shorten strips.
Remove the skin from the daikon, wash it, grate it on a Korean grater or chop it into small strips with a sharp knife.
Wash the lemon and remove several strips of zest using a sharp knife.
Peel the ginger and grate or blend it into porridge in a blender.
Mix lemon juice with spices, horseradish, paprika and sunflower oil, soy sauce and ginger. Add chopped peeled garlic here; it is better to pass it through a press.
Mix all the products together and pour over the dressing. The salad is ready to eat immediately.

Chicken heart salad with Korean carrots

Beans are a healthy and tender product, and they familiar taste can be changed greatly Korean sauce. And hearts will open from a new side! You will be pleasantly surprised.

List of ingredients:

320 grams of chicken hearts;
200 grams of smoked meat;
150 gr. Korean carrots;
160 grams of beans;
1 head of garlic;
Greenery;
A pinch of sesame;
30 ml sunflower oil;
A pinch of coriander;
10 ml soy sauce;
1 chili pepper;
1 onion;
Paprika;
15 ml table vinegar.

How to assemble the salad:

Wash chicken hearts in water and cook in salted water. When ready, remove and cool, then cut.
Soak the beans for 4 hours, then cook until fully cooked, drain the water.
Pour sunflower oil into the bottom of the frying pan and heat.
Peel the onion, cut into half rings and fry for 2 minutes until translucent.
Cut the meat and add to the onion. Fry for another 1 minute.
Next, pour in soy sauce, add peeled garlic cloves, paprika, sesame seeds and coriander. Rinse the chili pepper, dry it, then cut out the stem and remove the seeds. Finely chop and add to the total mass. Finally add vinegar and stir.
Mix the ingredients together and pour the dressing on top along with the onions. Stir again and sprinkle carrots on top; serve immediately.

Important: you need to add spices to the heated oil. Then it helps them to reveal taste qualities and evenly combine with other ingredients (garlic, soy sauce, etc.). There is no need to add salt to the salad; it is better to add a little soy sauce.

Chicken hearts and gizzards can be considered delicious offal: they require a little more attention than clean fillets. But how wonderfully they combine with various spices! All chicken gizzard salads with Korean carrots can be easily eaten with Chinese chopsticks to achieve complete authenticity. Serve these dishes with rice; it also perfectly absorbs spicy dressing. Bon appetit!

1. Wash the chicken gizzards, thoroughly clean them of coarse films and put them to cook in small quantity water. When they boil, remove the foam and simmer over low heat under the lid until soft.

2. Peel the carrots, wash them and grate them on a Korean carrot grater to make long, thin noodles.

3. Remove the finished chicken stomachs from the broth, cool and cut into thin strips. Add the chopped ventricles to a plate with grated carrots.

4. Cut the onion into half rings and lightly simmer until transparent and soft in a frying pan in vegetable oil. Add onion to the heh, add Korean seasoning.

5. Add soy sauce to the dish. We choose a classic sauce, without additional flavors.

6. Add 9% table vinegar. You can also use rice vinegar.

7. Peel the garlic cloves and pass them through a press, add them to the heh. Mix all the ingredients of the dish together. You can adjust the amount of garlic according to your taste.

8. Cover the plate with a saucer and place pressure on top, for example, a jar of water. Place in the refrigerator for 2–3 hours. The stomachs should be thoroughly marinated under pressure, this way all the flavors and aromas will mix.

9. In a couple of hours heh from chicken ventricles in Korean it is ready and can be served. Bon appetit and new taste sensations.

Calories: Not specified
Cooking time: Not indicated

When I first tried Korean cuisine, I immediately realized that it was to my taste and liking. So different, sharp and piquant that it is very difficult to resist it. But how can we make such Korean dishes appear in our kitchen and on our table more often? You just need to learn how to cook this way. Exactly similar, so repeat korean recipes very difficult because original products We have very little in our stores, if not none at all. When I was on vacation with my children in the village with my grandmother in the summer, I had a hard time even finding Korean seasoning. I had to go to a neighboring town, since my grandmother in the village has such products in such short supply that they are not sold at all. And I really wanted to cook something Korean. Most often, a salad comes to mind. But now I’ve learned how to prepare a similar salad, but with the addition of chicken gizzards, and this is not a bit inferior to carrots. It turns out bright, piquant and very tasty dish. If you love not only Korean cuisine, but also chicken stomachs, then prepare a Korean chicken stomach salad with me. To ensure everything works out for you, carefully study my recipe with step-by-step photos.

- 400 grams of chicken stomachs,
- 150 grams of carrots,
- 100 grams of white onion,
- 3 cloves of garlic,
- 50-60 grams of vegetable oil,
- 1 tea. l. seasonings for Korean vegetables.
- 1.5 tables. l. 6% vinegar or 1 table. l. 9% vinegar,
- salt to taste.

Recipe with photos step by step:

Immediately boil the cleaned and washed chicken gizzards until soft in slightly salted water. This is a long process, so set aside time for this, since the entire cooking process takes 40-45 minutes. I will cook the stomachs over low heat at a low boil.

I chop fresh carrots and onions. It would be best to chop the carrots on a specially Korean grater, and cut the onion into thin and long half rings.

I drain the liquid from the soft, cooked stomachs, let the meat cool and even cool it slightly. I cut the stomachs into medium pieces. It will be more convenient in a salad than large pieces.

I combine fresh chopped vegetables and gizzards, add salt to taste, season with spices ( Korean seasoning). If you like very spicy dishes, then add hot red pepper either in powder or in fresh. The chili pepper can be finely chopped and added to the salad if desired.

I pour oil over the resulting salad, and also add 6% vinegar (it has more pleasant aroma and taste)

I also squeeze the garlic through a press.

I let the salad sit for at least 5-6 hours in the refrigerator. Then I serve the dish to the table, stirring several times so that all the juices saturate the food.

I serve this salad chilled. The salad will look good on the table as independent dish, as a snack and as an original savory treat. Bon Appetite!
It turns out very tasty

Whatever you say, it’s sharp and spicy snacks originally from the East - perhaps the most favorite treats for the modern gourmet. “Your Cook” invites food lovers to try the best option both for a snack on weekdays and as a snack for festive table— salad from chicken stomachs in Korean.

Believe me, if you care about Asian cuisine, then, having tried such a treat just once, you will cook it almost every day!

Korean chicken gizzard salad: a simple and delicious recipe

Ingredients

— 0.5 kg + -
- 1-2 root vegetables + -
- 2 heads + -
- 2 pcs. + -
- a third of a glass + -
- 1.5 tbsp. l. + -
Ground coriander- 1 tsp. incomplete + -
- 1 tsp. + -
- taste + -
- 4.5 tbsp. l. + -
Red chili pepper- incomplete tsp. + -

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

Main highlight Korean cuisine – spicy aroma and pungency of taste. Of course, if for some reason you avoid spicy dishes, then you can easily make the salad less peppery. This certainly won't make it taste any worse.

Boil the cleaned poultry stomachs until tender.

First, let's deal with the main ingredient for our spicy salad in Korean - chicken gizzards. We clean them thoroughly, and then rinse them thoroughly under running water. cold 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 black pepper for taste, which we put in the form of whole peas. Place a couple of fragrant bay leaves.
We cook our stomachs for spicy salad until fully cooked, which can be checked with a fork or toothpick. However, keep in mind that you cannot overcook the stomachs - they will turn rubbery.
We remove the boiled stomachs from the boiling water and transfer them to a plate, where we cool them. Then cut the ingredient into small slices.

Marinate onions in vinegar for a spicy salad

Now let's take care of the heads onions. We peel it, then, cutting each vegetable into two parts so that the onion does not burn your eyes, you can lower it into cold water for a couple of seconds.
Chop each half of the onion into half rings so that they are not too 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 cold water. We take out a special grater for preparing 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 unique aroma Sprinkle the ingredients with chopped coriander. And for spicy notes add chili pepper. After this, add salt to the dish.
For dressing we use vegetable refined oil, which we preheat in a frying pan. After that, pour it into the salad bowl, stirring the appetizer.

We remove korean dish into the refrigerator for 5-7 hours, covering the salad bowl. When the dish is thoroughly infused and soaked spiced oil, we serve it to the table.

This appetizer is ideal for second courses of pasta, as well as meat dishes.

Korean chicken giblet appetizer: original step-by-step recipe

Ingredients

Carrots – 1 large root vegetable;
Chicken gizzards – 400 g;
Vegetable oil without aroma – 50-60 ml;
Salted soy sauce – 2 tbsp. l.;
Celery - a couple of stalks;
Green apple – 1 pc.;
Seasoning for Korean dishes – 1 tsp;
Bell pepper – 1 pc.;
Onions – 1 pc.;
White granulated sugar – 1 tbsp. l.;
Table vinegar 9% - 4 tbsp. l.

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

First of all, you need to clean the poultry (chicken) giblets, and 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 tender, having previously salted the broth.
Remove the finished stomachs from the pan and place them on a plate to cool completely.
We wash the green 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 thin but long strips so that the fruit retains its shape well and does not fall apart in the salad.
Wash and dry the celery stalk. Then we also crumble green vegetable thin strips, like an apple.
Bulgarian sweet pepper wash, cut into two parts. Remove the core of the fruit. Chop the pepper into strips, like the previous ingredients.

About how to cut correctly and beautifully bell pepper, look in 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 preparing Korean vegetables.
Mix all our chopped vegetables in a salad bowl, adding to them white sugar. 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 cooled completely 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 thoroughly 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 after it has completely cooled down and the vegetables have been thoroughly marinated in aromatic hot oil.

As you can see, it's done delicious salad from chicken stomachs in Korean is very simple and quick. This option cold snack could well even be called a recipe for a quick fix, if only it didn’t need to be left in the refrigerator before serving.

Bon appetit!

I think you will like Korean chicken gizzards. Although many housewives are prejudiced against offal. Some people think they are harmful. Others arrogantly refuse to cook them. And still others unfairly claim that it is not tasty. And, I want to tell you, it’s completely in vain. It’s just that skeptical cooks have not yet tried to cook spicy chicken gizzards in korean style. Of course, this dish is unlikely to be directly related to Korea. As, indeed, is the well-known one. But to be honest, the origin of the recipe is the least of my worries. The main thing is that it is tasty and unusual, and the preparation does not take half a day and does not require culinary “somersaults” and “juggling” kitchen appliances. And if you are of the same opinion, then we are on the same path. Let `s start? Then write down or remember the ingredients from which Korean chicken gizzards are prepared.

Korean chicken gizzards are prepared from such products

How to prepare chicken gizzards in Korean (step-by-step recipe with photos):

Don't be fooled appearance ventricles. This “horrible-looking” product will become velvety soft and very tasty if you prepare and boil it as written in this recipe photo. Rinse the chicken gizzards. Dry with a paper towel. Cut off the fat, all veins and hard films. Then place the offal filled with water on the stove. After bringing it to a boil, turn the heat down. Add salt and cook for about 1.5 hours. Keep a slotted spoon at the ready and skim off the foam periodically. Discard the boiled stomachs in a colander. Cool completely. Cut into thin slices.
The main ingredient is ready. Now you can do it with a clear conscience magical transformation boiled offal into Korean chicken gizzards. For this we need spices, spices and more spices. Well, and a little apple or light balsamic vinegar. First up is garlic. Grind it and add to the chopped ventricles.
Then add 3 types of pepper and ground coriander. If desired, you can add a little salt to the dish. Mix well, distributing the seasoning evenly.
There were 4 more ingredients left unused - onion, vinegar, sugar and butter. Moreover, the first three will be needed simultaneously. Peel the onion and cut into thin, thin half rings. Marinate in a mixture of vinegar and sugar. So that the onions lose their bitterness and become saturated with piquant sweet and sour taste, a quarter of an hour will be enough. Then squeeze the onion well. Add it to the rest of the Korean chicken gizzard ingredients.
And the last (but not least) active stage of preparation Korean salad from chicken stomachs - this is pouring hot vegetable oil over it. As you probably already guessed, to do this you need to pour oil into the frying pan. Heat it up high. And then pour it into the salad. After stirring the dish and thoroughly enjoying the appetite-stimulating aroma, let it cool completely. Cover and place in a cool place for 3-4 hours. If possible, overnight.
And while the ingredients share their smells and tastes, you can come up with ideas for what to serve along with Korean-style spicy chicken gizzards. Of course, the choice is yours. But I’ll put in my 2 cents here too and advise you to cook potatoes (in any form). You can also boil rice or pasta. You can also put the appetizer in tartlets on fresh bread. Or on golden toast, having “built” delicious sandwiches. But I guarantee that in any interpretation it turns out to be as appetizing, piquant and unusual as possible.

By the way, you can also “bring into play” soy sauce, which will make an even more pronounced emphasis on the oriental character of Asian-style chicken gizzards.