Korean-style chicken gizzards
Description
A simple dish to prepare. Koreans love chicken and all its parts. That's why they have an incredible number of recipes not only with gizzards but also with other offal. I like this salad for its relative simplicity: the most time-consuming part is boiling the gizzards. To prepare Korean-style chicken gizzards, you can use any table vinegar available at home. I used apple vinegar. Serve chilled.
Instructions
- 1
Step 1
Rinse the gizzards thoroughly and remove the membranes from the inside.
- 2
Step 2
Place the gizzards in a saucepan, cover with water, and simmer over low heat for 3-4 hours.
- 3
Step 3
Meanwhile, dissolve the sugar in vinegar.
- 4
Step 4
Slice the onion into thin rings or half-rings. Place in vinegar with sugar and let it marinate.
- 5
Step 5
Cut the green radish into small strips, or julienne if you prefer. Pour over very cold water, even adding ice cubes if desired. This will make the radish more crisp.
- 6
Step 6
Cut the cooked boiled stomachs into small pieces or strips.
- 7
Step 7
Heat the oil in a skillet, add the red pepper, stir and warm through.
- 8
Step 8
Add the marinated onion to the gizzards, do not mix.
- 9
Step 9
Drain the water from the radish.
- 10
Step 10
Pour the hot oil with pepper over the onion. Then add the radish to the salad. Dress with soy sauce and the vinegar in which the onion was marinated. You can also add some light balsamic vinegar to taste. Mix everything well and refrigerate for a couple of hours to let it marinate. The salad tastes best when served cold.