Korean-style chicken gizzards

Step-by-step recipe

Step 1:

Place the stomachs on a board and cut them into small pieces.

Step 2:

Place the stomachs in a saucepan, cover with water, bring the water to a boil and skim off the resulting foam.

Step 3:

Cover the pan with a lid and cook for 1 hour over low heat.

Step 4:

Slice the onion into half rings, pour vegetable oil into a frying pan, and add the onion. Fry for 3 minutes over medium heat.

Step 5:

Finely chop the garlic and add it to the onion. Stir. Fry for 2 minutes over medium heat.

Step 6:

Slice the pepper crosswise, dividing each ring into 3 equal parts. Add the peppers to the onion and garlic.

Step 7:

Fry the vegetables for 3 minutes over medium heat.

Step 8:

Cut the green onions at an angle into long tubes.

Step 9:

Remove the pan with the gizzards from the stove and drain the broth. Transfer the gizzards to the pan with the vegetables.

Step 10:

Add chili flakes, sweet paprika, black pepper, ground coriander, sesame oil, rice vinegar, and salt to the pan and stir.

Step 11:

Add green onions to the dish and stir.

Step 12:

Slice the chili pepper into rings and add it to the pan. Stir and cover. Cook for 5 minutes over low heat.

Cooking tips

When purchasing gizzards, choose already cleaned offal. If you have uncleaned gizzards, you'll need to cut them in half, clean them, and remove the inner membrane.

Before cooking, the stomachs should be thoroughly washed a couple of times.