Spicy Chicken Gizzard and Korean Carrot Salad

Spicy, crispy, bright! For spicy lovers. Chicken stomach salad with Korean carrots will appeal to all connoisseurs of Korean cuisine. The salad is prepared in a matter of minutes, the rest of the time is needed for soaking and cooling. An affordable dish made from simple budget ingredients.
cook time: 9h
Miles Denholm
Spicy Chicken Gizzard and Korean Carrot Salad

Nutrition Facts (per serving)

98
Calories
5g
Fat
5g
Carbs
8g
Protein

Ingredients (5 portions)

Basic:

Garlic (head) 60 g
Carrot 500 g
Table vinegar (9%) 5 tbsp
Vegetable oil 2 tbsp
Dry spices (for Korean carrots) 15 g
Chicken stomachs 500 g

Recipe instructions

Step 1

Step 1
How to make a salad of chicken gizzards with Korean carrots? Very simple. To begin, prepare the necessary ingredients on the list. Choose carrots that are juicy and tasty. You can choose sunflower or olive oil for vegetable oil. If you donʼt want the carrots to be too spicy, you can use half as much seasoning and garlic. You can replace regular vinegar with white wine vinegar.

Step 2

Step 2
Rinse the chicken gizzards thoroughly. Place in a saucepan, add water and bring to a boil. Then drain the water and rinse the stomachs. Fill the stomachs again with clean water and cook, skimming off the foam, for about 30 minutes.

Step 3

Step 3
Cool the finished chicken gizzards and cut into strips.

Step 4

Step 4
Peel the carrots and grate them using a Korean carrot grater. If you donʼt have a grater, youʼll have to cut it by hand with a sharp knife.

Step 5

Step 5
In a saucepan, combine vegetable oil, vinegar, spices for Korean carrots and garlic cloves passed through a press. Place the saucepan over low heat and, stirring, bring the mixture to a boil. How to choose vegetable oil, read the article at the link at the end of this recipe. Remove the saucepan from the heat.

Step 6

Step 6
Combine carrots and chicken gizzards in a bowl. Pour in the hot marinade and stir so that the spices and oil are evenly distributed throughout the carrots. If you wish, you can add a little sugar.

Step 7

Step 7
Cover the bowl with cling film and refrigerate for 6-8 hours.

Step 8

Step 8
Sprinkle the finished salad with chicken gizzards and Korean carrots with chopped herbs and serve. Bon appetit!

Additional rubrics

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