If you are as big of a fan of Korean food as I am, then you will also love this chicken ventricle heh dish. In essence, this dish does not differ from dishes with the same name, but from other types of meat or fish, perhaps with only one difference, I personally prefer chicken stomachs pre-boil, while most heh is prepared from raw meat or fish.

Heh out chicken stomachs in Korean it is easy to prepare and will be an excellent independent dish or a side dish for the main course.

We will prepare all the products according to the list.

Let's cleanse chicken stomachs from the inner rough skin, if any, my stomachs were sold already peeled. Fill the chicken stomachs with water (2 liters), add salt (1 tsp) and cook them for 1.5 hours, until soft.

Drain the water from the prepared stomachs, let them cool and cut into strips.

Grate carrots for korean carrots.

Put the chopped chicken ventricles in a bowl with carrots.

We also add garlic passed through a press.

Cut the onion into half rings and fry in vegetable oil until soft, 5-7 minutes. The onion should not brown, and, moreover, burn, otherwise the dish will taste bitter.

Add fried onions, vinegar, and Korean carrot seasoning to a bowl with chicken stomachs.

Pour in the soy sauce and mix well all the ingredients, add salt if necessary. Add black ground pepper.

We cover the dish with a saucer so that it compresses the contents of the bowl well, and then we put the oppression (weight). We send heh to the refrigerator for 1-3 hours.

Put the finished heh from chicken stomachs on a dish and serve.

Bon Appetit!

1. Wash the chicken ventricles, thoroughly clean them of coarse films and cook in a little water. When they boil, remove the foam and simmer under a lid on low heat until soft.

2. Peel the carrots, wash and grate three for korean carrot to make long, thin noodles.

3. Remove the prepared chicken stomachs from the broth, cool and cut into thin strips. Add the chopped ventricles to a plate with grated carrots.

4. Cut the onions into half rings and slightly simmer until transparent and soft in a frying pan in vegetable oil. Add the onion to the heh, add the Korean seasoning.

5. Add soy sauce to the dish. Choosing a classic sauce without additional flavors.

6. Pour in 9% table vinegar... You can also use rice vinegar.

7. Peel the cloves of garlic and pass through a press, add to heh. We mix all the ingredients of the dish together. You can adjust the amount of garlic, guided by your taste.

8. Cover the plate with the saucer and put oppression on top, for example, a jar of water. We send it to the refrigerator for 2-3 hours. The ventricles should be well marinated under the press so that all the flavors and aromas will mix.

9. After a couple of hours, heh from chicken ventricles in Korean is ready and can be served. Bon appetit and new taste sensations.

Fans of spicy food will appreciate such a dish as Korean chicken stomachs. This juicy fragrant delicacy will appeal to everyone who wants to please their family or guests with something really interesting. This recipe is designed for 1 kg of chicken ventricles. At more meat, all ingredients should be increased proportionally.

Taste Info Meat appetizers

Ingredients

• chicken ventricles - 0.8? 1 kg
• fresh carrots - 0.5 kg (2 large)
• onions - 0.5 kg (3 large ones)
• garlic - 3 cloves
• table vinegar 9% - 1 tbsp. l.
• soy sauce - 3 tbsp l.
• vegetable oil - 4 tbsp. l.
• salt - 2 tsp
• ground black pepper - 1/4 tsp.
• ground red paprika - 1/4 tsp
• seasoning for Korean carrots - 0.5 tsp.
• ground coriander - 0.5 tsp

How to cook Korean chicken stomachs

First of all, it is necessary to thoroughly rinse the chicken ventricles under running water.


For this dish, it is advisable to use an already peeled offal. If you bought uncleaned ventricles, you must cut each one in half, carefully remove the contents and remove the inner film. This procedure must be carried out especially carefully in order to avoid any unwanted impurities entering the dish.
Put the ventricles in a saucepan, cover with water and add salt. Cook under a closed lid over medium heat for 50 minutes. After that, the broth must be drained (you can then use it in the preparation of any soup). Leave the meat on a plate to cool properly.


Cut the chicken ventricles into small pieces or strips.


While the stomachs are boiling, you can start preparing the rest of the ingredients. This will provide an opportunity to significantly save time.
Peel the onion, cut it in half, and then chop into thin long feathers.


Put the vegetable in a frying pan with vegetable oil and sauté until transparent. It is not required to fry strongly, as it is necessary that in ready dish the onion was felt and crunched.

Peel and grate the carrots with a Korean carrot attachment (or a regular large one).


In a deep container, such as a saucepan, combine carrots, onions and ventricles. Mix. Squeeze the garlic through a garlic press, add vinegar and soy sauce, season with salt, coriander, Korean carrot seasoning and sweet paprika.


Pour vegetable oil into a frying pan, add black pepper (ground). Bring to a boil over medium heat.
Pour boiling oil into the cooked mass, directly over the garlic and spices.
Mix everything well again and taste. Add salt or pepper if necessary.


Place the chicken ventricles in any container. Perfect fit glass jar or any container. After that, the dish must be placed in the refrigerator and left to cool for several hours.
it original dish will become great snack, both festive table and for everyday dinner.


The undoubted advantage of Korean chicken ventricles is that they can be prepared in advance and left in the refrigerator. The appetizer can be stored in such conditions for about 5-7 days, which is quite convenient for every housewife.

I think you will like Korean chicken stomachs. Although many housewives treat offal with prejudice. Some people think they are harmful. Others arrogantly refuse to cook them. And still others - unfairly declare that it is not tasty. And, I want to tell you, completely in vain. Just skeptical chefs have not yet tried to cook spicy chicken stomachs in korean style... Of course, this dish is hardly directly related to Korea. As well as the well-known one. But to be honest, the origin of the recipe worries me the least. The main thing is that it is tasty and unusual, and the preparation does not take half a day and does not require the performance of culinary "somersaults" and "juggling" with kitchen utensils. And if you are of the same opinion, then we are on the way. Let `s start? Then write down or memorize the ingredients from which Korean chicken ventricles are prepared.

Korean chicken stomachs are prepared from such products.

How to cook chicken ventricles in Korean (step by step recipe with photo):

Don't be fooled appearance ventricles. This “horrible-looking” product will become velvety tender and very tasty if prepared and boiled as described in this photo recipe. Rinse chicken stomachs. Blot with a paper towel. Cut off fat, all strands and rigid films. Then place the water-drenched offal on the stove. After bringing it to a boil, turn the fire down. Season with salt and cook for about 1.5 hours. Keep a slotted spoon ready and skim off the foam periodically. Discard the boiled stomachs in a colander. Cool completely. Cut into thin slices.
The main ingredient is ready. Now, with a clear conscience, you can do the magical transformation of boiled offal into Korean chicken stomachs. For this we need spices, spices and more spices. Well, and some apple cider vinegar or light balsamic vinegar. The first in line is garlic. Chop it up and add to the chopped ventricles.
Then add 3 types of pepper and ground coriander to the future Korean chicken stomachs. If you wish, you can add a little salt to the dish. Stir well, spreading the seasoning evenly.
There were 4 more ingredients left unused - onion, vinegar, sugar and oil. Moreover, the first three will be needed at the same time. Peel the onion and cut into thin, thin half rings. Marinate in a mixture of vinegar and sugar. A quarter of an hour will be enough for the onion to lose its bitterness and become saturated with a piquant sweet and sour taste. Then squeeze the onion well. Add it to the rest of the Korean chicken stomachs.
And the last (but not least) active stage of preparation korean salad from chicken stomachs is filling it with hot vegetable oil. As you probably already guessed, for this you need to pour oil into the pan. Heat it up a lot. And then pour it into the salad. After stirring the dish and enjoying the aroma that stimulates the appetite, let it cool completely. Cover and place in a cool place for 3-4 hours. If possible - for the night.
In the meantime, the ingredients share scents and tastes with each other, you have the opportunity to figure out what to serve along with the spicy Korean-style chicken stomachs. Of course, the choice is yours. But here, too, I will insert my 5 kopecks and advise you to cook potatoes (in any form). You can also boil rice or pasta... You can also put the appetizer in tartlets, on fresh bread. Or on ruddy croutons, "having built" delicious sandwiches... But I guarantee that in any interpretation it turns out as appetizing, piquant and unusual as possible.

By the way, you can also "bring into play" soy sauce, which will even more explicitly emphasize the oriental character of Asian-style chicken ventricles.

Buy fresh chilled chicken gizzards for cooking. After cooking, the frozen product will be hard and the salad will not turn out tender and tasty. In the supermarket, navels are sold already peeled. Before cooking chicken stomachs in Korean, they need to be washed and boiled until cooked in a way convenient for you.

On the stove, 40 minutes is enough for the navels to become soft. If you have a multi-cooker, use its services. In just 20 minutes, the stomachs will turn into a soft, juicy meat product. After cooking, drain in a colander, drain off excess water and cool to room temperature.

For now, let's move on to the rest of the ingredients. Take juicy carrots good quality. Clean and rinse. Grate on a special grater for Korean carrots. If there is no such grater, just grate on a coarse regular grater.


Peel a slice of fresh ginger and garlic. Grate on a fine grater. Use hot pepper to your taste. Cut into thin rings. Add prepared foods to carrots.


Cut the cooled chicken navels into thin strips. Send to the rest of the ingredients.


Add salt, granulated sugar, and apple cider vinegar or table vinegar. Stir.


Season salad with Korean chicken stomachs and spicy carrots homemade adjika, soy sauce... Stir.


Pour olive oil into a skillet and heat well. Add chopped, half rings, onion... Fry over medium heat until soft. Stir occasionally to keep the onion from burning.


Add hot fried onions with butter to a salad bowl and mix well, by the way, this is how the real one is cooked correctly.

Send the Korean-style chicken navels to the refrigerator for a couple of hours so that all the ingredients marinate better.


Before serving, garnish chicken stomachs in Korean with herbs, and the recipe also involves chopping a chili pepper additionally. Serve with fresh vegetables, you can simply without anything, as in the photo.


Bon Appetit!