Very tasty salad with Korean cuisine. It is prepared very quickly. I really liked the salad. Sharp, unusual. Now the family is asked to cook it more often.
Peel the chicken ventricles, rinse well and boil until tender with the addition of black pepper and bay leaf.
Prepare the onion.
Peel the onion and cut it into thin half rings.
Pour the vinegar over the onion and leave to marinate for 20 minutes.
When marinated, flip into a colander to drain all the liquid.
Peel the carrots and grate them on a grater for Korean salads.
Cut the cooled ventricles into plates.
Put the ventricles, carrots and onions in a salad bowl.
Pour soy sauce over the salad. Put salt, coriander and hot pepper on top of one slide.
Heat the vegetable oil in a frying pan and pour it directly on the spices.
Mix everything well.
The salad should be put under the lid and put in the refrigerator to infuse. Preferably overnight.
