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Chicken stomachs in Korean

Korean-Style Chicken Gizzards

A chicken gizzard appetizer with spices and vegetables — and it's delicious! This recipe is easy on the wallet and big on flavor. The gizzards need to be boiled first — half an hour is enough, but you can go longer. For seasoning, a Korean-carrot spice blend works best. Great for an everyday menu.

Elena

Recipe author

Composition / ingredients

Servings:

Chicken gizzards

600

Carrots

Onion

Bell pepper

Fresh herbs (dill, basil, cilantro)

Soy sauce

Vegetable oil

Garlic

Sesame seeds

Vinegar

Table salt

0.5

Sugar

Dried spices (Korean carrot spice mix)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 10 g

Fats 29 % 7 g

Carbohydrates 29 % 7 g

121 kcal

GI: 86 / 0 / 14

Cooking method

Step 1:

Gather the ingredients from the list. Rinse the chicken gizzards, trimming off any leftover fat and membrane, and wash and peel the vegetables.
Step 2:

Put the gizzards in a saucepan, cover with water, and bring to a boil. Skim off the foam as it comes up, then add salt and cook for half an hour.
Step 3:

While the gizzards cook, cut the carrots into thin matchsticks — a julienne cutter makes quick work of it.
Step 4:

Use the cutter to dice the onion as well.
Step 5:

Cut the bell pepper into strips, again on the cutter.
Step 6:

Combine the onion and carrots and add them to a skillet with the vegetable oil.
Step 7:

Add a teaspoon of the Korean-carrot spice blend to the vegetables and fry, stirring, for 2 minutes over high heat.
Step 8:

After 2 minutes, add the bell pepper, stir, and fry for another couple of minutes.
Step 9:

Then lower the heat, cover the skillet, and cook the vegetables over low heat for another 10 minutes.
Step 10:

Take the cooked gizzards off the heat.
Step 11:

Lift the gizzards out of the broth with a slotted spoon into a bowl and let them cool a bit.
Step 12:

Then slice the boiled gizzards into strips.
Step 13:

Add the gizzards to the skillet with the vegetables.
Step 14:

Add another teaspoon of the spice blend, stir, and keep cooking over low heat for about two more minutes.
Step 15:

Meanwhile, stir the sugar, vinegar, pressed garlic, and sesame seeds into the soy sauce.
Step 16:

Pour the sauce over the gizzards and vegetables and stir to coat.
Step 17:

Next, finely chop the fresh herbs.
Step 18:

Scatter the herbs right into the skillet and stir.
Step 19:

Cover the skillet and turn off the heat after 2–3 minutes.
Step 20:

Korean-style chicken gizzards can be served either hot or chilled, with a side or on their own.