A simple and hearty liver and carrot salad in Korean can become a tasty and useful dinner, or an addition to a festive table.
Type of kitchen:
Cooking method :
In the oven
- 500 grams of beef liver
- 300 grams of carrots in Korean
- 1 large onion
- mayonnaise - to taste
- salt, pepper to taste
Recipe for cooking at home
Peel the onions and cut them into thin semicircles.
liver should be washed, soaked with a paper towel and cut into strips.
In a frying pan, heat a couple of spoons of vegetable oil and put onions. Fry it for about 5 minutes on the lowest heat, stirring occasionally. Then increase the fire to the maximum, add the liver and fry for another 4-5 minutes, stirring constantly with a spatula, before blushing. Then fry another couple of minutes over medium heat, making it ready.
Combine the roasted liver with carrots in Korean, fill the liver salad with mayonnaise, salt, pepper to taste and mix. Bon appetit!