Korean Chicken Stomachs - A Recipe With A Photo Step By Step. Cooking Korean Chicken Stomach Salad?

Ingredients

Chicken stomachs - 200 g

Carrots - 100 g

Onions - 115 g

Sunflower oil - 40 g

Dried green onions - 1 tbsp.

Dried dill - 1 tsp

Coriander seeds - 1 tsp

Ground black pepper - 0.5 tsp

Ground paprika - 0.5 tsp

Garlic - 2 cloves

Apple cider vinegar - 1-2 tablespoons

Salt to taste

Sugar to taste

• 135 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

If you love spicy, rich dishes, then you will love this recipe. I suggest cooking chicken stomachs in Korean. Be warned, the end result is a very spicy salad. If desired, you can reduce the amount of hot spices to your liking. The salad will complement the dining table and dinner. It can be prepared for a picnic. So let's get down to business.

For Korean chicken stomach salad, take these products.

Rinse and empty the chicken stomachs first. And while cooking them, take care of vegetables. Rinse, dry and clean. Cut the carrots into long strips. Grate the garlic on a fine grater. Cut the onion into half rings.

Heat oil in a skillet. Add the above spices and the coriander seeds, ground in a mortar. Keep on high heat for 30-50 seconds.

Add prepared vegetables to a deep bowl. Pour in hot spice oil. Stir. Add vinegar, salt, sugar to taste. Leave to marinate for 20-40 minutes.

Add chicken stomachs, cut or stripped. Stir. Cover the salad with cling film and refrigerate for 3-4 hours. I could not stand this time, they ate in an hour.

Korean chicken stomachs are ready.

Enjoy your meal!