Chicken stomachs in Korean

Step-by-step cooking

1. Step 1:

   

   Prepare the products listed in the list, wash the chicken stomachs, remove the remaining fat and film, also wash and clean the vegetables.

2. Step 2:

   

   Fill the chicken stomachs in a saucepan with water and put it to cook. When boiling, remove the foam, then salt and cook for half an hour.

3. Step 3:

   

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

4. Step 4:

   

   We also use a vegetable cutter to chop onion cubes.

5. Step 5:

   

   Sweet pepper cut into strips also on a vegetable cutter.

6. Step 6:

   

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

7. Step 7:

   

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

8. Step 8:

   

   After 2 minutes, add sweet pepper to the pan, stir, fry for a couple more minutes.

9. Step 9:

   

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

10. Step 10:

    

    Remove the cooked chicken stomachs from the fire.

12. Step 11:

    

    Remove the chicken stomachs from the broth with a slotted spoon into a bowl and let them cool down a little.

13. Step 12:

    

    Then cut the boiled chicken stomachs into strips.

14. Step 13:

    

    We put chicken stomachs in a frying pan with vegetables.

15. Step 14:

    

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

16. Step 15:

    

    Meanwhile, add sugar, vinegar, garlic and sesame passed through the press to the soy sauce.

17. Step 16:

    

    Pour the sauce over chicken stomachs with vegetables, mix.

18. Step 17:

    

    Next, chop the greens finely.

19. Step 18:

    

    Immediately pour the greens into the pan, mix.

20. Step 19:

    

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

21. Step 20:

    

    Chicken stomachs in Korean can be served both hot and chilled, with a side dish or as an independent dish.