korean carrot classic recipe

Classic Recipe

1 kg of carrot:
½ cup vegetable oil
1 head of garlic
1 tablespoon salt (no slide)
2 tablespoons of sugar
25ml of vinegar essence
1 teaspoon red pepper
1 teaspoon black pepper
1 tablespoon ground coriander
1-2 tablespoons sesame seeds

Easy Cooking

We offer easy way to cook korean carrot use ALL-IN-ONE seasoning with all dry ingredients in ideal combination

1 kg of carrot:
40 gr korean carrot spice
½ cup vegetable oil
25 ml of vinegar essence

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carrot seasoning

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Salad with Korean carrot and liver

Salad with Korean carrot and liver
Korean carrot and liver Salad carrot and liver


Many people love chicken liver salads. This salad also contains chicken liver, only in the form of tender and soft straws from liver pancakes. It is original and delicious! In the salad, all the ingredients are very well combined – Korean-style sweet and sour carrots, red onions, pickled cucumbers, and tender liver pancakes. The salad with liver pancakes, Korean carrots, and pickled cucumbers is delicious and satisfying.

Coocking :

We wash the chicken liver, cut each into 2 parts, remove unnecessary veins. Dry the liver slightly with a paper towel. Add the egg to the prepared liver. We interrupt the liver with an immersion or stationary blender until smooth. Add salt, black pepper, and 30 ml of vegetable oil to the liver with the egg. We mix. Then add flour. Mix with flour until smooth. The mass should turn out to be quite liquid, pour well over the surface of the pan. If the mass is thick, then you can add about 1 tbsp of water. Heat 10-15 ml of vegetable oil in a frying pan and pour about 1 ladle of liver mass. The pancake should be thin. Rotate the pan slightly to distribute the mass evenly over the pan. Fry the pancake over medium heat for 1-2 minutes on one side, until lightly browned. Then turn over to the other side and fry the pancake for about 1 minute. In total, 3-4 thin pancakes should turn out. Put the finished pancakes on a plate and leave to cool. Peel the onion and cut into thin quarter rings. We put the cooled pancakes in a pile and cut everything together in half. We put both cut stacks of pancakes into one. Then cut the pancakes into thin strips. It turns out this is such a liver straw. We also cut the pickled cucumbers into thin strips. Put chopped liver pancakes, red onion, and pickled cucumbers into a bowl. Add Korean carrots to the bowl. Add Korean carrots to the bowl. Season the salad with mayonnaise. Stir the salad and add salt to taste, if necessary. Salad with liver pancakes, Korean carrots, and pickled cucumbers is ready. Decorate the salad with chopped dill and serve.

Smart Cooking

korean carrot on plate
Korean carrot are a very profitable salad both of health and economics - the price of a ready-made salad using a Korean Carrot Mix should not exceed x 2 - 2.5 the price of 1kg carrot on the local market. Look at example.

  • The Calculation :
  • Carrot 1kg - 1 $
  • Mix 50gr -1 $
  • Vinegar - 0.10 $
  • Oil - 0.10-0.20 $
  • Waste 3-5%
  • ------------
  • Price 1 kg - less ~2.50 $
  • Cooking time - 15 min

  • Huge plus of Korean carrot salad is a very short cooking time and long-term storage (up to 2 weeks) thanks to the marinade, as well as the constant readiness of the dish - which is important both in the family and in business. By replacing carbohydrates in the diet with raw root crops, you will reduce the price of food in general, and improve the menu.

    What we need:



    3-4 ea

    olive oil

    Vegetable oil

    3 tablespoons


    Beef liver


    korean carrot

    Korean carrot




    by taste



    by taste

    Time to cook

    Time to cook



    Barbara Johnson

    Liver goes well with salad

    Amy Wells

    The site provided a very clear and user-friendly recipe

    Christopher Jenkins

    Nice salad