This recipe will please culinary specialists, first of all, with the fact that from the simplest products, using the basic processes (sautéing, boiling and mixing), you can cook a delicious Korean-style chicken stomach salad. If you are not strong in Asian dishes, do not worry - our recipe with detailed photos will certainly help you. Such a salad can be served both on a festive table and for a family dinner, it will be just as good.
As a rule, this salad "flies" off the table first. And girlfriends ask for his recipe. An excellent combination of boiled chicken gizzards and spicy-spicy sauce make the taste of the salad very bright, juicy and rich. Moreover, you can add your favorite seasonings to the sauce at will (for Korean carrots, basil, curry), then the taste will correspond to your preferences. 
Ingredients:
- chicken stomachs (fresh) - 1 kg;
- carrots - 1 pc;
- turnip onion - 1 pc;
- refined oil - 50 ml;
- vinegar (table 9% - 20 ml;
- sesame seeds - 1-2 tablespoons;
- soy sauce - 20 ml;
- fine salt, seasonings - to taste.
How to cook with a photo step by step
First, prepare the chicken ventricles for the salad. To do this, they must be thoroughly cleaned of the remnants of fat and, if necessary, then remove the skin lining the inside of the stomach.
After that, we wash the stomachs and cook them until fully cooked for 60-80 minutes. For taste, add salt and seasoning, such as turmeric, to the water.
While the main component of the dish is being prepared, let's prepare the sauce.
First of all, chop the peeled carrots on a special shredder to get a long thin straw. 
Then finely chop the peeled onion. 
And after that we pass it in oil (refined) for a couple of minutes so that it becomes soft and tender. 
Pour the onion along with hot oil into the carrots, add vinegar, soy sauce, seasonings and sesame seeds here, mix. 
Ready stomachs cool and finely cut into slices. 
Then we mix the stomachs with the sauce and let the dish brew for at least an hour before serving. 
Enjoy your meal! 
If you are not a supporter of Asian cuisine, then cook no less tasty, but more traditional
Calories: Not specified
Time for preparing: Not specified
When I first tried Korean cuisine, I immediately realized that I liked and liked it. So different, sharp and spicy that it is very difficult to resist it. But how to make such Korean dishes appear more often in our kitchen and on our table? You just need to learn how to cook in this way. Precisely similar, since it is very difficult to repeat Korean recipes, since there are very few original products in our stores, if not to say that they do not exist at all. When I was vacationing with children in the village with my grandmother in the summer, I even found Korean seasoning with difficulty. I had to go to a neighboring town, since my grandmother in the village has such products in such a shortage that they are not sold at all. And I really wanted to cook something Korean. Most often, a salad from comes to mind. But now I have learned how to cook a similar salad, but with the addition of chicken stomachs, and this is not inferior to carrots in the slightest. It turns out a bright, spicy and very tasty dish. If you love not only Korean cuisine, but also chicken stomachs, then cook Korean chicken stomach salad with me. For you to succeed, carefully study my recipe with step-by-step photos.
- 400 grams of chicken stomachs,
- 150 grams of carrots,
- 100 grams of white onion,
- 3 cloves of garlic,
- 50-60 grams of vegetable oil,
- 1 teaspoon l. seasonings for Korean vegetables.
- 1.5 tables. l. 6% vinegar or 1 table. l. 9% vinegar,
- salt to taste.
Recipe with photo step by step:
Immediately boil the cleaned and washed chicken stomachs until soft in slightly salted water. This is a long process, so set aside time for this, since the entire cooking process takes 40-45 minutes. I will cook the stomachs over low heat with a slight boil. 
I chop fresh carrots and onions. It would be best to chop the carrots on a specially Korean grater, and cut the onion into thin and long half-rings. 
I drain the liquid from the soft, cooked stomachs, let the meat cool and even cool slightly. I cut the stomachs into medium pieces. In a salad, it will be more convenient than large pieces. 
I combine fresh chopped vegetables and stomachs, add salt to taste, season with spices (Korean seasoning). If you like very spicy dishes, then add hot red pepper either in powder or fresh. Chili pepper can be finely chopped and added if desired to the salad. 
I water the resulting salad with oil, I also pour in 6% vinegar (it has a more pleasant aroma and taste) 
I also squeeze garlic through a press. 
I let the salad brew for at least 5-6 hours in the refrigerator. Then I serve the dish to the table, stirring several times so that all the juices soak the food. 
I serve this salad chilled. The salad will look good on the table as an independent dish, as an appetizer and as an original savory treat. Bon Appetite!
Turns out very tasty
What is the correct name: "Chicken navel salad" or "Chicken ventricular salad"? Opinions are divided, although in fact it is one and the same. The reason for the confusion is the lack of a reliable history of the emergence of lettuce. According to the first version, the salad was prepared in the 90s of the last century, where the difficult economic situation prompted the population to use offal as meat substitutes. It was then, apparently from an aesthetic point of view, that housewives began to call chicken stomachs “navels”. According to another version, the recipe comes from China, where this national dish is prepared with a lot of spices.
In the initial version, the composition of the dish included: boiled chicken ventricles (navels), onions and carrots. And as a dressing, ordinary sour cream was used. Inexpensive, tasty and hearty salad came to many tastes.
When buying chicken ventricles (navels), you need to choose elastic in structure, with a slight specific smell. The main trick of dishes from chicken navels lies precisely in the softness of the ventricles themselves. Boil them for at least one and a half hours in salted water.
How to cook chicken navel salad - 14 varieties
This recipe is considered a classic, at the same time available for cooking.
Ingredients:
- Boiled chicken stomachs - 250 gr.;
- Boiled chicken eggs - 4 pcs.;
- Salad onion - 150 gr.;
- Raw carrots - 1 pc.;
- Salt pepper.
Cooking:
Using a board and a knife, cut the chicken stomachs into strips, add the chopped onion and rub the carrots on a coarse grater. Put the resulting mass in a deep plate, the amount of salt and pepper to your taste, mayonnaise as a sauce and mix until smooth. Then add coarsely chopped eggs and finally mix.
For piquancy of taste, the stomachs are salted and peppered during cooking. Onions are recommended to be marinated in vinegar.
It will become an undoubted decoration of the festive table, the range of flavors will pleasantly please you.
Ingredients:
- Raw carrots - 2 pcs.;
- Ready mushrooms - 350 gr;
- Onion - 2 pcs.;
- Vegetable oil-150 gr;
- Garlic - 2 pcs.;
- Seasoning for Korean carrots - 2 tablespoons;
- Vinegar 9% - 3 tablespoons;
- Soy sauce - 2 tbsp.
Cooking:
Add bay leaf to boiling salted water, pour out the cleaned chicken stomachs and cook until tender. Grate two raw peeled carrots on a Korean grater and fry in vegetable oil until half cooked. Peel the onion, cut into half rings, then fry in a pan with mushrooms until tender. Grind the cooled stomachs in the form of straws and fry in vegetable oil for several minutes. We mix all the obtained ingredients in a deep container, with the addition of chopped garlic, seasoning, soy sauce and vinegar. Let the salad rest for at least two hours in the refrigerator.
An original and low-calorie dish will be a godsend for those who are watching their weight.
Ingredients:
- Raw chicken stomachs - 100 gr.;
- Salad - 5 sheets;
- Lemon juice - 1 tablespoon;
- Tomatoes - 2 pcs.;
- Apple - 1 pc.;
- Avocado - 1 pc.;
- Salt pepper.
Cooking:
We discard the cooked ventricles through a colander and let the broth escape, chop coarsely. Put the bottom of the dish with pre-prepared lettuce leaves. Put peeled and chopped apples, avocados on top, pour over lemon juice. The next layer is stomachs, then tomatoes. Salt and pepper to your taste, drizzle with vegetable oil.
A hearty dish will not leave indifferent salad lovers.
Ingredients:
- Onion - 2 pcs.;
- "Korean" carrots - 250 gr.;
- Sugar, salt, vinegar, allspice.
Cooking:
Put the chicken stomachs in a saucepan, pour cold water, salt and set to cook for 20 minutes. We clean and pickle the onion, after chopping it. Chilled navels are crushed in the form of thin straws, add pickled onions, add previously cooked "Korean" carrots. Well mixed products become homogeneous. Leave it in the cold for two hours.
You can pickle onions with vinegar or lemon juice, with the addition of sugar and allspice ground pepper.
Beautiful in appearance, it will delight not only your eye with color shades, but also your stomach with taste.
Ingredients:
- Chicken ventricles - 500 g;
- Onion - 2 pcs.;
- Pickled or pickled cucumbers - 2 pcs.;
- Carrots - 2 pcs.;
- Green peas - 1 bank;
- Mayonnaise - 120 g;
- Vegetable oil;
- Salt pepper.
Cooking:
Cook chicken navels for one and a half hours, let cool and cut like brushwood. We chop the onion, chop the carrots on a Korean-style grater, and then fry the vegetables over low heat. The cucumber is cut into cubes. Mix all the components of the salad in a deep bowl, add the peas and season with mayonnaise. Salt and pepper to taste.
Harmony of taste and lightness in the stomach, as people say after this salad.
Ingredients:
- Boiled chicken navels - 350 gr.;
- Pickled cucumbers - 2 pcs.;
- Green onions - 25 gr.;
- Fresh apple - 1 pc.;
- Mayonnaise - 150 gr.;
- Vegetable oil - 70 gr.;
- Ground black pepper.
Cooking:
We cut the boiled navels and put them in a deep bowl. Cucumbers and an apple are crushed with a coarse grater, chop the onion. We mix the products and season the salad with mayonnaise, with the addition of vegetable oil and pepper. Allow to steep for 15 minutes before serving.
In order for the navels to be soft, boil them in a slow cooker for three hours.
The combination of various products gives piquancy and unforgettable taste.
Ingredients:
- Chicken navels - 400 g;
- Carrot - 1 pc.;
- Onion - 1 pc.;
- Bay leaf - optional;
- Fresh cucumbers - 2 pcs.;
- Eggs - 4 pcs.;
- Green onion - 10 gr;
- Mayonnaise - 4 tbsp;
- Salt pepper.
Cooking:
Thoroughly cleaned navels are boiled in salted water with the addition of onions, carrots, peppers and bay leaves. Cooking goes on low heat for an hour, drain, cool and cut. Hard boiled eggs, peeled, chopped and added to the ventricles. Grind cucumbers on a grater, add chopped greens. We combine all the ingredients, dress the resulting salad with mayonnaise (sour cream). Salt, pepper a little and decorate.
If you want to surprise and you have time for this, then this is exactly your recipe.
Ingredients:
- Raw chicken stomachs - 350 gr.;
- Onion - 3 pcs.;
- Garlic - 3 cloves;
- Bay leaf - 1 pc.;
- Chicken eggs - 7 pcs.;
- Mushrooms - 700 gr.;
- Balsamic vinegar - 15 gr.;
- Fresh cucumber - 2 pcs.;
- Bulgarian pepper - 1 pc.;
- Beijing cabbage - 1 pc.;
- Brynza - 250 gr.;
- Sour cream - 3 tablespoons;
- Mayonnaise - 100 gr.;
- Basil leaves.
Cooking:
To achieve the necessary softness and taste, chicken navels are boiled for one and a half hours with the addition of onions, bay leaves and three cloves of garlic. Boil hard-boiled eggs. We clean, cut and fry the mushrooms, given that in the process of cooking they decrease in volume. One onion, diced, is added to the mushrooms. Marinate the second onion, first chop it as finely as possible. Balsamic vinegar is used for the marinade. Onions in mushrooms should acquire the color of "caramel", pepper and spices are added, a few more minutes and removed from heat and let cool. The cooled navels are cut into cubes, add pickled onions, mix and let it brew for ten minutes. Chicken eggs are cut into large cubes and added to the navels. The next ingredient is a fresh cucumber, diced. Beijing cabbage is added, cut into large layers of one centimeter. Now chop the cheese coarsely and add to our mixture. Pour the cooled mushrooms into the same bowl. For dressing we will use mayonnaise and sour cream. Mix until smooth. For molding, we use a round container, fill it with salad, turn it over and put it on a plate. Decorate with Beijing cabbage leaves, cucumber, basil leaves and bell pepper.
The broth obtained by boiling chicken navels can be used to make soup.
Quite a spicy dish, designed for a narrow circle of lovers.
Ingredients:
- Chicken stomachs - 500 g;
- Bulb - 2 pcs.;
- Carrot - 1 pc.;
- Soy sauce - 1 tbsp. l;
- Vinegar - 100 g;
- Vegetable oil - 5 tbsp. l;
- Coriander - 1 tsp;
- Red pepper (crushed) - 1 tsp;
- Salt.
Cooking:
We cook chicken stomachs with the addition of black pepper and bay leaf. Peel and chop the onion, pour with vinegar and marinate. For chopping carrots, we use a “Korean” grater. We put the resulting products in a container. We prepare the dressing with soy sauce, coriander, salt and hot pepper, drown it with oil heated in a frying pan. We mix the whole composition, fold the vessels and leave overnight in the cold.
Easy to prepare and original in execution.
Ingredients:
- Raw chicken stomachs - 800 gr.;
- Onion - 200 gr.;
- Cheese - 200 gr.;
- Garlic - 1 head;
- Mayonnaise - 180 gr.;
- Salt, pepper, vinegar.
Cooking:
Boil the chicken stomachs until tender, then let them cool. Pickled chopped onions in vinegar diluted with water. We try to finely chop the stomachs, putting them in a deep plate. Add the grated cheese, squeeze the garlic with the help of the garlic. Mix thoroughly, add pickled onions, salt, pepper, add mayonnaise and mix again. Infuse for 1 hour before use.
Like people who like to experiment with tastes.
Ingredients:
- Chicken navels - 450 g;
- Carrot - 1 pc.;
- Soy sauce - 0.5 tbsp.;
- Chinese cabbage - 400 g;
- Bulb - 1 pc.;
- Celery - 1 pc.;
- Apple - 1 pc.
- Sunflower oil - 120 ml;
- Sugar - 2 tbsp. l.;
- Bulgarian pepper - 2 pcs.;
- Apple cider vinegar - 1 tbsp. l.;
- Salt.
Cooking:
Offal cooked in salt water is allowed to cool and cut into portions. Carrots and bell peppers are cut in the form of brushwood, an apple in the form of cubes, and celery, onions and cabbage are simply finely chopped. The whole cut is mixed in a deep plate and covered with sugar, allowed to infuse, after which the liquid is drained and placed on a heated frying pan. Add spices, season with soy sauce and vinegar, then mix again.
Salad is very fashionable now in cafes and restaurants, please your loved ones.
Ingredients:
- Raw chicken stomachs - 500 gr.;
- Bulbs - 2 pcs.;
- Carrot - 2 pcs.;
- Parsley - 15 gr.;
- Sour cream - 1 tbsp;
- Soy sauce - 1 tablespoon;
- Lemon juice - 1 tablespoon;
- Allspice, ground pepper, bay leaf.
Cooking:
Boil the ventricles in salt water, along with onions, carrots, allspice, bay leaves for 1.5 - 2 hours. Quickly cut into 2-3 pieces. The prepared onion is fried in oil until soft. Grind the carrots on a coarse grater and add to the onion. The last stage is the addition of the ventricles and another 3 - 5 minutes of frying. For dressing, finely chop the parsley, add sour cream, soy sauce, lemon juice, ground pepper and beat until smooth. Add dressing to our heated ingredients, mix well and cook covered for 3-5 minutes. Transfer to a salad bowl and serve.
From a series of legendary salads, only offal is used as meat, it is very tasty and interesting.
Ingredients:
- Chicken ventricles - 500 gr.;
- Potatoes - 2-3 pcs.;
- Carrots - 2 pcs.;
- Eggs - 3 pcs.;
- salt, pepper and mayonnaise to taste.
Cooking:
Cook offal and vegetables until fully cooked, eggs must be hard-boiled. We clean everything, cut it and put it in a pan. Salt, pepper and pour mayonnaise. Decorate with greenery and on the table.
Ingredients:
- Raw chicken stomachs - 500 gr.;
- Potatoes - 2 pcs.;
- Bulb - 1 pc.;
- Parsley - 1 bunch;
- cilantro - 5 gr.;
- Garlic - 2 cloves;
- Soy sauce - 2 tablespoons;
- Vegetable oil - 10 gr.;
- Salt pepper.
Cooking:
Boil the chicken ventricles until half cooked, peel and cut into small pieces. Two raw potatoes are peeled and chopped on a "Korean" grater. We throw our potatoes into boiling, salty water for 1 minute, put them in a colander and rinse with running cold water. For dressing, we use finely chopped parsley, cilantro and garlic, with the addition of soy sauce, salt and pepper. Cut the prepared onion and fry it with navels. We combine everything and cool.
Chicken gizzard salad (Chicken gizzards in Korean)
Not sure how to make chicken gizzard salad or looking for a specific recipe for how to make Korean chicken gizzards?
Hello! If you have never cooked chicken stomachs or are wondering what to cook from them, then at the end of the recipe I will give you some links.
And if you decide to cook chicken stomachs in Korean, then my recipe will help you with this.
The dish is simple, but worthy of attention! Such a chicken stomach salad can be offered to guests for a holiday as an appetizer.
- 500 gr
- Carrots - 100 gr
- — 250 gr
- Seasoning for carrots in Korean - to taste
- Vegetable oil - 2 tbsp / l
- Salt, garlic, vinegar and other spices - to taste
And you can cook a salad from chicken stomachs like this:
This is how a wonderful salad of chicken stomachs, pickled onions and carrots turns out
Calorie content of chicken stomachs in Korean per 100 grams = 180 kcal
- Proteins - 17.8 gr
- Fats - 10.4 gr
- Carbohydrates - 4.4 gr
Cooking time: 6 hours
And here are the promised recipes, what else can be prepared from chicken ventricles:
4. Awesomely delicious pickle on chicken stomachs, the recipe of which is coming soon on the blog!
In order not to miss pickle and everything else new and interesting, subscribe to blog updates! The subscription form is right below the recipe. I look forward to visiting you again and again!
Salad for spicy lovers
Compound:
2 large carrots
450 gr. chicken stomachs
4 garlic cloves
a pinch of coriander
a pinch of red pepper
a pinch of black pepper
1.5 tsp salt
1 tbsp Sahara
1.5 tbsp vinegar
4 tbsp vegetable oil
for the broth - salt, bay leaf, a few peas of black pepper
Cooking:
Rinse the chicken stomachs well, if necessary, remove the yellow film.
Boil water, add salt, bay leaf and peppercorns. Put the chicken stomachs into the water and let it boil. Then reduce the heat to a minimum and cook for 1.5 hours. 
Wash the carrots, peel and grate on a Korean grater. 
Add salt and sugar to the carrots and mash a little with your hands.
Pour vegetable oil into a frying pan and heat it well. Add coriander, red and black pepper to hot oil. 
Ignite them for one minute, constantly stirring. Quickly pour the hot oil into the carrots and stir. 
Add garlic, passed through a press and vinegar, to the carrots.
Boiled chicken stomachs cut and also add to the salad. 
Mix everything thoroughly, cover and leave for 3-4 hours at room temperature, then put the salad in the refrigerator and let it brew for another 3-4 hours. It depends on the taste of your salad. 