Liver and Korean carrot salad

Liver and Korean carrot salad

Saturday, July 20, 2019

A typical recipe for a tasty and satisfying salad for lovers of liver dishes. Try the combination of tender chicken liver, special Korean carrots, vigorous pickled cucumbers and fragrant fried onions. Let's dress the salad with homemade mayonnaise - I highly recommend it!

In addition to chicken, you can eat turkey, beef or pork liver. True, in the first case it comes out more tender and juicier. All the components of the salad can now be purchased in the store without any problems, but I like to prepare them at home.

For example, you can create Korean carrots at home using this recipe, and I always recommend salting cucumbers on your own (tested recipe here). Also try to create mayonnaise with your own hands, because it takes almost a few minutes.

Ingredients:

Making a dish step by step:

To make this simple, tasty and satisfying salad, we will need the following ingredients: chicken liver, pickles, Korean carrots, onions, refined vegetable (I use sunflower) oil, mayonnaise, salt and ground dark pepper. Find the recipe for homemade mayonnaise here.

Pour water into a small saucepan and bring it to a boil. Add 500 grams of chicken liver and cook over moderate heat for about 15 minutes.

Meanwhile, peel and finely chop a couple of medium-sized onions.

Pour 2 tablespoons of vegetable oil into a frying pan, heat it and add chopped onion. Fry, stirring, until an appetizing blush.

Cut three medium pickled cucumbers into small cubes.

When the onion turns golden, let it cool.

Remove the boiled chicken liver from the broth, cool and cut into fairly small pieces.

Place pickled cucumbers, fried onions, boiled liver and Korean carrots (150 grams) into a bowl.

Season with mayonnaise (2 tablespoons), salt and pepper to taste. Don’t forget that cucumbers and carrots are naturally salty.

Our tasty and satisfying salad is ready. You can serve it right away or let the dish sit in the refrigerator for an hour or so. Cook for your health and bon appetit, friends!

Korean liver salad: 5 most successful recipes

The liver itself has a very unique taste, but if you combine it with Korean carrots, you get an even more interesting flavor palette. The root vegetable does little to dampen the special smell of the offal and adds a special color. The additional ingredients in the salad with beef liver and Korean carrots allow you to achieve true harmony. The dishes turn out to be colorful, unusual, but always incredibly tasty.

Salad with liver and Korean carrots

A salad with liver and carrots in Korean comes out solemn, non-standard and fragrant. The liver does not stand out, its taste turns out to be a little muted, due to which even those who do not really like this offal will enjoy eating this dish.

For a salad with liver and Korean carrots you need:

• 300 gr. chicken liver;
• 150 gr. Korean carrots;
• 200 gr. canned corn;
• 2 onion heads;
• 160 gr. mayonnaise;
• 35 gr. dill;
• 5 gr. salt;
• 40 gr. oils

Liver and Korean carrot salad:

1. The liver is washed and all films are cut off. After preparation, pour the mass into a frying pan, add oil and fry for about 5 minutes. Then cool and cut into small pieces.
2. The onion is peeled, chopped into thin slices, placed in a frying pan, oil is added and fried.
3. Place the corn in a colander and allow the marinade to drain.
4. Korean carrots are cut into several pieces.
5. Pour all the ingredients into a salad bowl, pour in mayonnaise and combine with a spoon.
6. The greens are washed and chopped, sprinkled on the dish.

Korean-style liver and carrot salad

This simple interpretation of a Korean dish has its merits. Labor and money costs are kept to a minimum, and the result is pleasantly enjoyable. It turns out to be an ordinary, but tasty and not completely ordinary dish, which can be prepared both on a holiday and on an ordinary day. Well, in this case you can take any kind of liver. There are no exact requirements on this matter; you should rely only on personal taste preferences.

For liver salad with Korean carrots you need:

• 300 gr. any liver;
• 300 gr. Korean carrots;
• 2 onions;
• 50 gr. canned peas;
• 80 gr. mayonnaise;
• 4 gr. salt;
• 5 gr. pepper;
• 20 gr. oils

Korean-style liver salad with carrots:

1. Peel the onion and chop it with a knife into thin halves of rings.
2. The liver is washed, cleaned as far as possible from all films and cut into pieces.
3. Place the onion in a frying pan, pour oil into it and fry.
4. Add the liver to the frying pan and fry for about 7 minutes.
5. At the end of production, add salt and pepper.
6. Place the liver and onion on a napkin, dry and cool, and pour into a salad bowl.
7. The marinade is filtered from the peas and also placed in a salad bowl.
8. The carrots are chopped a little and added to the rest of the products.
9. Pour mayonnaise over everything and combine with a spoon.

Salad with liver and Korean carrots

This combination of goods is not completely ordinary. Fried mushrooms in a salad simply look amazing, giving it a special charm and grace. Even the liver looks completely different thanks to this component. The taste is so rich and multifaceted, even with little contrast, that it involuntarily evokes surprise and admiration. It really is both original and incredibly tasty.

For a salad with Korean carrots and liver you need:

• 500 gr. beef liver;
• 500 gr. Korean carrots;
• 4 onion heads;
• 500 gr. mushrooms;
• 160 gr. mayonnaise;
• 30 gr. oils

Salad with Korean carrots and liver:

1. The onion is peeled and washed, placed on a board and chopped into halves of rings with a knife. Then pour it into a frying pan, add oil and fry.
2. The liver is washed well, the films are removed and cut into small pieces, poured into a frying pan with the onions and fried for another 7 minutes. Be sure to mix.
3. Korean carrots are cut into a couple of pieces to make them shorter.
4. The mushrooms are washed, sorted, the film is peeled off the caps and cut into small pieces. Place them in a frying pan with oil and fry until the moisture has evaporated.
5. Pour all the products prepared at this point into a salad bowl, add mayonnaise and mix with a spoon.

Korean carrot and liver salad

The smell and pleasant sweet and sour taste of pickled cucumbers fit perfectly into the overall, harmonious picture. The result is a somewhat spicy dish with a pronounced pungency, which at the same time can also be called affectionate, no matter how phenomenal it sounds. However, the products are all very ordinary, but the salad with Korean carrots turns out to be akin to delicacies. It’s extremely tasty and special.

For a salad with liver and Korean carrots you need:

• 400 gr. turkey liver;
• 150 gr. Korean carrots;
• 3 medium pickled cucumbers;
• 3 large testicles;
• 1 onion;
• 15 gr. parsley;
• 80 gr. mayonnaise;
• 2 gr. salt;
• 4 gr. pepper;
• 5 gr. dark mustard.

Liver and Korean carrot salad:

1. First of all, the turkey liver is placed in a bowl and filled with water and soaked for 30 minutes. After this time, the offal is taken out and washed.
2. The pan is filled with water, salted and placed on the stove. Already pour the liver into boiling water and boil it for about 40 minutes.
3. The eggs are placed in a saucepan, filled with water and boiled. This process will take about 12 minutes. Afterwards, the boiling water is drained, and the eggs themselves are poured with cool water and cooled in it, then cleaned.
4. The parsley is washed and dried.
5. Onions are peeled and rinsed in water.
6. Egg yolks are separated from whites. The yolks are set aside, and the squirrels are cut into strips.
7. The same method is used to cut washed cucumbers.
8. Boiled liver is also cut into narrow strips.
9. The onion is cut into halves of rings and crushed with your hands so that the juice begins to come out of it.
10. All cooked products are dumped into a salad bowl, Korean carrots and pepper are added there.
11. The yolks are colored and combined with mayonnaise and mustard, and salt is added to this mixture.
12. The purchased dressing is poured over all products and mixed.
13. Lay out the salad and garnish with parsley.

Korean-style salad with liver and carrots

This is a completely self-sufficient dish that can quickly satisfy your appetite. The salad is laid out in even layers, due to which it has an indescribably unique appearance. Its taste is gentle and immediately special. This effect was achieved thanks to the use of carrots, butter and cheese. The combination with liver is not only beautiful, but also sophisticated.

For Korean-style liver and carrot salad you need:

• 400 gr. pork liver;
• 150 gr. cheese;
• 3 large testicles;
• 160 gr. mayonnaise;
• 50 gr. butter;
• 150 gr. carrots in Korean.

Korean-style salad with liver and carrots:

1. First, the liver is washed and separated from the films. Only after these actions have been carried out is it placed in a saucepan already filled with salted water and boiled. Once boiled, it is cooled and grated.
2. The crushed liver is combined with mayonnaise and placed on the bottom of the salad bowl.
3. The butter must be placed in the freezer and kept there until it hardens completely. It is grated hard and placed on top of the liver.
4. The eggs are placed in a saucepan with water and boiled for no more than 12 minutes, then the boiling water is drained, and they are immersed in ice water and cooled in it. Later they clean it, rub it with the same grater as the butter, put it in a salad, coat it with mayonnaise.
5. The cheese is crushed on a grater and laid out in a subsequent layer, coated with mayonnaise.
6. Carrots are cut into smaller pieces, squeezed out of the water and placed on the outermost side. There is really no need to soak it with mayonnaise, it is already quite juicy. Well, in this case the dish will lose its colorfulness.

Salad with liver and Korean carrots is a mind-blowing dish that deserves attention and recognition. In addition to the fact that the snack turns out to be extremely tasty and healthy. Thanks to carrots with spices, the taste of offal is muted, less harsh, even gentle. That is why such recipes for Korean dishes can be considered one of the best options, in which the liver is involved among the main components.

Salad with liver and Korean carrots

The salad can be prepared from any kind of liver. Minimum labor costs, good results. Below the video is a detailed description of the process.

Ingredients for “Salad with liver and Korean carrots”:

• Beef liver (no matter what kind) - 500 g
• Carrots (Korean style) - 300 g
• Onions - 300 g
• Peas (canned) - 3 tbsp. l.
• Mayonnaise (optional) - 2 tbsp. l.
• Salt
• Dark pepper
• Vegetable oil

Production time: 30 minutes

Number of servings: 5

Nutritional and energy value:

Recipe for “Salad with liver and Korean carrots”:

1. First, cut the onion into half rings.

2. We tried to very clean the liver from films.
Cut it into small pieces.

3. Now we need to fry the onion until golden brown.

4. Add liver to it and fry it for about seven minutes.

5. At the end of frying, add salt and pepper.

6. Next we need to connect the components.
To do this, add carrots, peas and mayonnaise to the cooled liver.

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Korean-style salad with liver and carrots

Have you ever tried a salad with liver and carrots in Korean? This salad will be a delightful candidate for the well-known Olivier salad. The products are extremely similar, but their combination is slightly different.

Instead of sausage or meat - chicken liver. This product is not only extremely tasty, but at the same time nutritious, necessary and dietary.

Korean-style salad with liver and carrots turns out juicy, fragrant and quite unusual.

• Chicken liver 400 g.
• Onions 60 g.
• Granulated sugar 1 tsp.
• Apple vinegar 6% 1 tsp.
• Potatoes 180 g.
• Korean carrots 120 g.
• Pickled cucumber 1 pc.
• Table milk mayonnaise 100 g.

To add new flavor notes to your salad, even if you are preparing something similar for the first time, use the following tips:

• To quickly pickle an onion, you need to sprinkle it with 1 teaspoon of sugar, pour it with vinegar and rub it in your hands. In just a few moments, the onions are ready to go into the salad.
• You can cook Korean carrots yourself or buy them in a nearby hypermarket.
• To ensure that the potatoes keep their shape perfectly and do not crumble when cut, it is better to boil them overnight (that is, in the dark) and put them in the refrigerator, and use them for salad the next day.
• It is best to take pickled cucumbers rather than pickled ones.
• Lightly compact any layer with your hands so that the salad does not crumble when you remove the cooking ring.
• You can put the salad in layers on an ordinary deep plate, it will turn out no less tasty.

Enjoy cooking for your loved ones. Bon appetit!