Chicken Gizzard Salad with Korean-Style Carrots
Spicy, crunchy, and vibrant! Perfect for lovers of bold flavors. Chicken gizzard salad with Korean-style carrots is a great choice for fans of Korean cuisine. It comes together in minutes – the rest is just marination and chilling time. A delicious and affordable dish from simple ingredients.
Updated : 04 June, 2025
Easy
Ingredients
500 grams
Chicken gizzards
500 grams
Carrot
15 grams
Dry spices
60 grams
Garlic
5 tablespoon
Vinegar 5%
2 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose juicy and flavorful carrots. You can use either sunflower or olive oil. To reduce spiciness, use half the amount of seasoning and garlic. White wine vinegar can replace regular vinegar if desired.
Step 2
Rinse the chicken gizzards thoroughly. Place them in a pot, cover with water, and bring to a boil. Drain the water and rinse the gizzards again. Refill with fresh water and simmer for about 30 minutes, skimming off any foam.
Step 3
Let the cooked gizzards cool, then slice them into thin strips.
Step 4
Peel the carrots and grate them using a Korean carrot grater. If you don’t have one, use a sharp knife to cut them into thin strips by hand.
Step 5
In a saucepan, combine vegetable oil, vinegar, Korean carrot seasoning, and minced garlic. Place over low heat and stir until it comes to a boil. Remove from heat.
Step 6
In a large bowl, mix the carrots and chicken gizzards. Pour the hot marinade over them and mix thoroughly so the oil and spices are evenly distributed. You can add a bit of sugar if you like.
Step 7
Cover the bowl with plastic wrap and refrigerate for 6–8 hours to let the flavors develop.
Step 8
Before serving, sprinkle the salad with chopped fresh herbs. Serve and enjoy!