Chicken stomachs in Korean: 2 awesome recipe with a detailed description

In this article, we will consider the best recipes for cooking chicken stomachs in Korean, which will like everyone.

Content

Like any sharp dish with a variety of all kinds of spices, the recipe for chicken stomachs in Korean came to us, of course, from South Korea. And let the indigenous people call chicken navels not quite harmoniously, it does not spoil their juicy and piquant taste at all.

The recipe for all South Korean houses has become very popular in our country, but few know the subtleties and rules of Korean cuisine. Therefore, in this material we will share the most delicious recipes and the secrets of their preparation, which will really convey an exotic touch.

Sharp chicken stomachs in Korean: the most delicious traditional recipe

This cold appetizer is perfectly suitable for refreshing beer and will become an exquisite delicacy of any table. Keep in mind that the heat treatment time should not be too long. In traditional Korean cuisine, you can not digest products, otherwise their taste will deteriorate. The poet of chicken stomachs should be a little crispy in Korean, because these offal are a lot of cartilage fabric.

Arm with such products:

purified chicken stomachs - 400 g;
large onions - 1 pc.;
carrots - 2 pcs.;
sharp red pepper - 1 pc.;
garlic - 4 cloves;
fresh ginger root - 1.5 cm;
soy sauce - 3 tbsp. l.;
coriander - 0.5 tsp;
salt - 0.5 tbsp. l.;
black ground pepper - 0.5 tsp;
sugar - 1 tsp;
paprika - 0.5 tsp;
vinegar 9% - 1.5 tbsp. l.;
sesame or olive oil - 2 tbsp. l.;
sesame seeds - 2 tsp.

Before serving, you can decorate with herbs

Under running water, we thoroughly rinse each ventricle, removing the excess with your fingers - fat and the remaining film. We leave for a few minutes at a colander to leave excess moisture.
Despite the fact that Korean cuisine is more based on semi -finished or even raw foods, you still need to boil chicken stomachs. After all, they are already very difficult for the stomach, and in a half -ray state they will not at all eat. Therefore, boil them about 1-1.5 hours after boiling in salted water, not forgetting to take away the noise.
At this time, we clean and rinse vegetables under water. The onion is chopped in half rings to make thin feathers. Pepper also cut into thin strips.
It is advisable to grate the carrots on a special grater so that a long and thin straw comes out. If this is not at hand, then cut it in small stripes.
We fry the onion in preheated oil, adding garlic passed through the press and a ginger thinly cut through the press. Products should only become transparent.
When the navels are ready, we drain water from them. We also cut into thin strips. Now add raw carrots and pepper, as well as cooled onions with a garlic-immobure mixture. Remember, hot components cannot be added to cold components.
Pour all the bulk spices, water with vinegar and soy sauce. Mix everything thoroughly and cover everything with a saucer. We put a cargo on it, for example, a plastic bottle of water, and send it to the refrigerator for at least 3 hours. And even better - at night.
In a hot frying pan, without oil, only slightly brown sesame seeds. Follow them and stir constantly, because they burn very quickly. Sprinkle with seeds before serving.

A simple recipe for chicken stomachs in Korean with spices

It is worth paying attention to the fact that chicken stomachs are good in Korean not only as a cold snack. This sharp, aromatic dish goes well with potato puree and all kinds of side dishes, including rice, buckwheat porridge and pasta.

Prepare:

purified chicken ventricles - 400 g;
onions - 1 pc.;
average carrots - 1 pc.;
garlic - 3 cloves;
vinegar 9% - 3 tbsp. l.;
soy sauce - 5 tbsp. l;
salt - 0.5 tsp;
ground black pepper - 0.5 tsp;
red pepper ground - 0.5 tsp;
sugar - 1 tsp;
ground coriander - 1 tsp;
vegetable oil - 2 tbsp. l.;
fresh cins - 5 twigs.

Under running water, we thoroughly rinse each ventricle, removing the excess with your fingers - fat and the remaining film.
We send chicken ventricles to the pan in advance on fire and cook until cooked, about 1-1.5 hours. If desired, pepper and bay leaf can be added to the water.
At this time, rinse the greens under water, clean the carrots from the peel. Finely chop the greens with a knife, the carrots can be rubbed on a coarse grater or cut into thin strips. Onion chop in half rings. Garlic cloves must be passed through the press.
After an hour and a half, drain water from the ventricles. Heat a frying pan with vegetable oil and send into it cut by a small straw of the navel. Fry slightly on each side until golden crust.
Gradually add vegetables to the meat - onions and carrots. Let them extinguish under the lid for 5-10 minutes. As soon as the meat lets the juice, you can safely add greens and garlic. Mix thoroughly.
At the very last moment, when stomachs with vegetables are practically ready, add soy sauce, vinegar and spices. By the way, you can regulate them. Again, mix well. Throwing another 5 minutes on low heat, then let it brew under the lid for another 10-15 minutes.