Chicken gizzards in Korean

500 g chicken gizzards

3 onion - head

3 tbsp. vegetable oil

1/2 glass bouillon cubes chicken . broth

1 tbsp. soy sauce

5 garlic cloves

red pepper powder

1 tbsp. cilantro chopped

Stomachs cut, remove the inner foil, rinse, boil in salted water, cut into thin strips.

Onion finely shred spasseruyte in hot vegetable oil, mix it with stomachs, pour chicken broth, simmer 10 minutes. Add soy sauce, red pepper, finely chopped garlic, stir and cook for another 3-5 minutes.

When serving, sprinkle with chopped green coriander. Garnish serve boiled asparagus or rice noodles.